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Role of β‐amylase in starch metabolism during soybean seed development and germination
Author(s) -
Hildebrand D. F.,
Hymowitz T.
Publication year - 1981
Publication title -
physiologia plantarum
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.351
H-Index - 146
eISSN - 1399-3054
pISSN - 0031-9317
DOI - 10.1111/j.1399-3054.1981.tb02726.x
Subject(s) - amylase , germination , starch , alpha amylase , glycine , sugar , horticulture , biology , food science , enzyme , biochemistry , amino acid
Differences in starch metabolism during seed development and germination of two soybean [ Glycine max (L.) Merrill] genotypes with normal seed β‐amylase activity [‘Williams’ ( Sp 1 b and ‘Altona’ ( Sp 1 b )] and two soybean genotypes with undetectable seed β‐amylase activity [‘Chestnut’ ( Sp 1 au ) and ‘Altona’ ( Sp 1)] were investigated. Starch and soluble sugar profiles were essentially the same during seed development and germination. Total amylase activity of Williams and Altona ( Sp 1 b ) peaked just prior to seed maturity and then dropped off slowly; whereas, the total amylase activity of Chestnut and Altona ( sp 1) was very low throughout seed development and germination. The differences in amylase activity between Altona ( Sp 1 b ) and Altona ( sp 1) was also seen in leaves. α‐Amylase activity was similar in the four genotypes when β‐amylase was inhibited with Hg 2+ but was higher in the two genotypes with normal β‐amylase activity when β‐amylase was inhibited with heat plus Ca 2+ . Low levels of starch phosphorylase activity were detected throughout seed development and germination, and the activity was similar in three of the genotypes and higher in Altona ( sp 1). The protein, oil and oligosaccharide contents of mature seeds of the four genotypes were similar. Altona ( sp 1 b ) and ( sp 1), which appear to be near isogenic lines, were not different in any morphological character or yield. Altona ( Sp 1 b ) showed greater hydrolysis of soybean seed starch than Altona ( sp 1), but the evidence indicates that the mutation resulting in greatly reduced or missing β‐amylase activity has no effect on starch metabolism of developing and germinating soybean seeds.