Morphology, Composition, and Structure of Starches During Sorghum Seed Development

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED Cereal Chemistry Pub Date : 2025-03-03 DOI:10.1002/cche.10875

Dongxing Li, Yinping Jiao, Xiaorong Wu, Scott R. Bean, Yong-Cheng Shi

{"title":"Morphology, Composition, and Structure of Starches During Sorghum Seed Development","authors":"Dongxing Li, Yinping Jiao, Xiaorong Wu, Scott R. Bean, Yong-Cheng Shi","doi":"10.1002/cche.10875","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>Fundamentally it is important to understand starch granule initiation and deposition of starch molecules during the growth of granules. The objective of this study was to investigate the morphology, composition, and structure of starches in sorghum from fifth day post-anthesis (DPA) until the maturity (25 DPA).</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>The minimal size of sorghum starch for showing Maltese cross was 4 µm. The average size of starches on 5 DPA was 3.2 µm, and most starches did not exhibit Maltese cross. Amylose content was low (13.0%) on 5 DPA and increased to 31% on 25 DPA. The size of amylose was long with a peak at DP 1771 on 5 DPA and changed during the starch biosynthesis. The short-chain amylopectin proportion significantly increased on 25 DPA.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>The low amylose content and high proportion of long-chain amylose might be favorable for the initial sorghum starch formation. The starch polymers were less radially oriented in the primary starches. Amylopectin in the periphery of a large sorghum starch was more branched than that of the inner part.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>The variations in the amylose length distributions and orientation of starch polymers provide new information on starch biosynthesis.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"256-265"},"PeriodicalIF":2.2000,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.10875","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Background and Objectives

Fundamentally it is important to understand starch granule initiation and deposition of starch molecules during the growth of granules. The objective of this study was to investigate the morphology, composition, and structure of starches in sorghum from fifth day post-anthesis (DPA) until the maturity (25 DPA).

Findings

The minimal size of sorghum starch for showing Maltese cross was 4 µm. The average size of starches on 5 DPA was 3.2 µm, and most starches did not exhibit Maltese cross. Amylose content was low (13.0%) on 5 DPA and increased to 31% on 25 DPA. The size of amylose was long with a peak at DP 1771 on 5 DPA and changed during the starch biosynthesis. The short-chain amylopectin proportion significantly increased on 25 DPA.

Conclusions

The low amylose content and high proportion of long-chain amylose might be favorable for the initial sorghum starch formation. The starch polymers were less radially oriented in the primary starches. Amylopectin in the periphery of a large sorghum starch was more branched than that of the inner part.

Significance and Novelty

The variations in the amylose length distributions and orientation of starch polymers provide new information on starch biosynthesis.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

求助全文

约1分钟内获得全文去求助

来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.