A β-Amylase in Potato Tubers Is Induced by Storage at Low Temperature | Zendy

Tom Hamborg Nielsen | Zendy; Uta Deiting | Zendy; Mark Stitt | Zendy

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A β-Amylase in Potato Tubers Is Induced by Storage at Low Temperature

Author(s) -

Tom Hamborg Nielsen,

Uta Deiting,

Mark Stitt

Publication year - 1997

Publication title -

plant physiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 3.554

H-Index - 312

eISSN - 1532-2548

pISSN - 0032-0889

DOI - 10.1104/pp.113.2.503

Subject(s) - amylopectin , amylase , starch , chemistry , legume , enzyme assay , solanum tuberosum , enzyme , hydrolysis , cold storage , sugar , food science , poaceae , botany , horticulture , biochemistry , biology , amylose

A new starch-degrading enzyme activity is induced by storage of potato (Solanum tuberosum L.) tubers at low temperatures (L. Hill, R. Reimholz, R. Schroder, T.H. Nielsen, M. Stitt [1996] Plant Cell Environ 14: 1223–1237). The cold-induced activity was separated from other amylolytic activities in zymograms based on iodine staining of polyacrylamide gels containing amylopectin. A similar band of activity was detected at normal growth temperatures in leaves, stems, and growing tubers but was present only at low activity in warm-stored tubers. The cold-induced enzyme was separated by ion-exchange chromatography from other amylolytic activities. It has a broad neutral pH optimum. Characterization of its hydrolytic activity with different substrates showed that the cold-induced activity is a β-amylase present at low activity in tubers stored at 20[deg]C and induced progressively when temperatures are decreased to 5 and 3[deg]C. The first clear induction of β-amylase activity was observed within 3 d of storage at 3[deg]C, and the activity increased 4- to 5-fold within 10 d. The possible involvement of the cold-induced β-amylase in sugar accumulation during cold storage is discussed.

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