リョクトウ発芽過程における子葉部澱粉粒の走査電子顕微鏡による観察
スポンサーリンク
概要
- 論文の詳細を見る
The cotyledon of ungerminated mung beans (Phaseolus radiatus L, var. typicus DRAIN) did not show any detectable a-amylase activity measured by DOUGHERTY's method by the use of dyed-amylose as a substrate. The enzyme activity increased rapidly after 2-4 days germination. The starch content of mung bean cotyledons decreased almost linearly by inversely corresponding to a-amylase activity. Decrease in starch content was confirmed by observations under a scanning electron microscope (SEM) of the dissected cotyledon of mung beans with or without germination. In the cotyledon of ungerminated mung beans many lumps of amyloplasts were observed and several starch granules with smooth surfaces were embedded in amorphous cementing materials in a cell.With the progress of germination the cementing materials disappeared and starch granules decreased in number. After 4 days of germination, although most starch granules had smooth surfaces, some granules had rough surfaces and some of them showed a hole at the end of the major axis. However, patterns of enzymatic errosion of the starch granules visible in the dissected endosperm of normal maize following the early germination period were seldom observed in the case of the cotyledon of germinating mung beans. Starch granules isolated from mung beans wereless susceptible to either pancreatin or the crude extract of germinating mung beans than the normal maize starch granules. SEM observations revealed that most of mung bean starch granules remaining after the action of either of these enzymes showed smooth surfaces, just like the starch granules of the cotyledon of germinating mung beans. The crude extract produced more glucose as the soluble carbohydrates than pancreatin did, when either of them attacked starch granules. These results suggest that there is starch-degrading enzyme(s) besides a-amylase in the cotyledon of germinating mung beans.
- 日本応用糖質科学会の論文
日本応用糖質科学会 | 論文
- 古細菌の産生する新規な糖質関連酵素およびそれらを用いたトレハロースの生産
- PCR法による米 (Oryza sativa L.) の品種判別およびその米加工品への応用
- モチ米のアミロペクチン鎖長分布と米粒の物理特性との関係
- ジャポニカ米とインデカ米の澱粉とプロテインボディの結合脂質について
- 促通拡散型糖輸送担体分子の構造機能相関