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

H. Yu; Y. Yang; X.Y. Chen; G.X. Lin; J.Y. Sheng; J.Y. Nie; Q.J. Wang; E.J. Zhang; X.R. Yu; Z. Wang; F. Xiong

doi:10.1556/0806.46.2018.14

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Cereal Research Communications

Volume/Issue:: Volume 46: Issue 2

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

Authors:

H. Yu

H. Yu Yangzhou University, Yangzhou, China

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Y. Yang

Y. Yang Yangzhou University, Yangzhou, China

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X.Y. Chen

X.Y. Chen Yangzhou University, Yangzhou, China

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G.X. Lin

G.X. Lin Yangzhou University, Yangzhou, China

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J.Y. Sheng

J.Y. Sheng Yangzhou University, Yangzhou, China

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J.Y. Nie

J.Y. Nie Yangzhou University, Yangzhou, China

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Q.J. Wang

Q.J. Wang Yangzhou University, Yangzhou, China

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E.J. Zhang

E.J. Zhang Yangzhou University, Yangzhou, China

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X.R. Yu

X.R. Yu Yangzhou University, Yangzhou, China

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Z. Wang

Z. Wang Yangzhou University, Yangzhou, China

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F. Xiong

F. Xiong Yangzhou University, Yangzhou, China

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Pages:: 333–343

Online Publication Date:: Jun 2018

Publication Date:: 01 Jun 2018

Article Category:: Research Article

DOI:: https://doi.org/10.1556/0806.46.2018.14

Keywords:: waxy wheat; amyloplast; development; degradation

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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 I₂-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.

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Cereal Research Communications A Quarterly of the Cereal Research Non-Profit Ltd. Company

Print ISSN:: 0133-3720

Online ISSN:: 1788-9170

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Cereal Research Communications
Language	English
Size	A4
Year of Foundation	1973
Volumes per Year	1
Issues per Year	4
Founder	Akadémiai Kiadó
Founder's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245
Publisher	Akadémiai Kiadó Springer Nature Switzerland AG
Publisher's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245. CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible Publisher	Chief Executive Officer, Akadémiai Kiadó
ISSN	0133-3720 (Print)
ISSN	1788-9170 (Online)