Comparison of endosperm amyloplast development and degradation in waxy and non-waxy wheat

Abstract

The waxy wheat shows special starch quality due to high amylopectin content. However, little information is available concerning the development and degradation of amyloplast from waxy wheat endosperm. To address this problem, waxy wheat variety, Yangnuo 1, and a non-waxy wheat variety, Yangmai 13, were chosen to investigate the development and degradation of endosperm amyloplast during wheat caryopsis development and germination stage respectively using histochemical staining and light microscopy. Changes of morphology, the soluble sugar and total starch content were indistinguishable in the process of caryopsis development of two wheat varieties. The developing endosperm of non-waxy was stained blue-black by I 2 -KI while the endosperm of waxy wheat was stained reddish-brown, but the pericarp of waxy and non-waxy wheat was stained blue-black. In contrast to nonwaxy wheat, endosperm amyloplast of waxy wheat had better development status and higher proportion of small amyloplast. During seed germination many small dissolution pores appeared on the surface of endosperm amyloplast and the pores became bigger and deeper until amyloplast disintegrated. The rate of degradation of waxy wheat endosperm amyloplast was faster than non-waxy wheat. Our results may also be helpful to the use of waxy starch in food and nonfood industry.

Puroindoline (Pina-D1 and Pinb-D1) and waxy (Wx-1) genes in Iranian bread wheat (Triticum aestivum L.) landraces

“…The physical and chemical properties of starch (gelatinization, pasting and gelation) depend on the relative amounts of amylose and amylopectin [27,28]. Therefore, starches with different amylose/amylopectin ratios are needed for various industrial applications [29,30]. Environmental factors (such as temperature) and growth conditions can influence this ratio [31].…”