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The control of starch granule initiation in plant leaves is a complex process that requires active enzymes like Starch Synthase 4 and 3 (SS4 or SS3) and several noncatalytic proteins such as Protein Involved in starch Initiation 1 (PII1). In Arabidopsis leaves, SS4 is the main enzyme that control starch granule initiation, but in its absence, SS3 partly fulfills this function. How these proteins collectively act to control the initiation of starch granules remains elusive. PII1 and SS4 physically interact, and PII1 is required for SS4 to be fully active. However, Arabidopsis mutants lacking SS4 or PII1 still accumulate starch granules. Combining pii1 KO mutation with either ss3 or ss4 KO mutations provide new insights of how the remaining starch granules are synthesized. The ss3 pii1 line still accumulates starch, while the phenotype of ss4 pii1 is stronger than that of ss4. Our results indicate first that SS4 initiates starch granule synthesis in the absence of PII1 albeit being limited to one large lenticular granule per plastid. Second, that if in the absence of SS4, SS3 is able to initiate starch granules with low efficiency, this ability is further reduced with the additional absence of PII1.
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http://dx.doi.org/10.1111/nph.18923 | DOI Listing |
PLoS One
September 2025
Department of Science, LLP "Research and Production Enterprise "Innovator", Astana, Kazakhstan.
This study investigates the physicochemical, microbiological, and microstructural changes in soft wheat grain during germination under varying moisture conditions: moderately dry, moist, and wet. Pre-harvest sprouting can severely compromise grain quality and usability; however, understanding germination-induced changes offers insights into potential utilization strategies. Physical parameters-including thousand-kernel weight, test weight, and falling number-showed strong correlation with germination time, decreasing by 8.
View Article and Find Full Text PDFFood Res Int
November 2025
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China. Electronic address:
Hydrocolloids are utilized in starch-based foods for water-holding, thickening, and gelation, yet their molecular interactions with starch in extrusion systems remain underexplored; this study evaluates physicochemical and multiscale structural changes in extruded starch incorporating curdlan (CG) and xanthan (XG). Incorporation of CG and XG significantly counteracted the disruption of the multiscale structure of starch caused by the extrusion treatment, and increased the content of resistant starch. It reduced the content of rapidly digestible starch in extruded starch by 4.
View Article and Find Full Text PDFACS Omega
September 2025
Center of Cellular Immunotherapies, Warsaw University of Life Sciences, Warsaw 02-786, Poland.
A dual-cavity lasing platform is reported in which thioflavin T (ThT), a rotor-sensitive molecular probe, is employed to map molecular-crowding effects within starch granules via coupled Fabry-Perot (FP) and whispering gallery mode (WGM) resonances. In this architecture, global standing-wave feedback is furnished by a planar FP cavity, while size-tunable WGMs are supported by ThT-coated starch granules. Granules were sorted into five diameter classes (<20, 20-30, 30-40, 40-60, and >60 μm), and lasing thresholds alongside fluorescence lifetimes were determined.
View Article and Find Full Text PDFFood Chem
September 2025
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address:
Sodium alginate-combined ultrasonic (SA-US) modification of wheat flour and corn starch was characterized to investigate its effects on batter properties and fried fish crispiness. This modification significantly increased hydration properties, and gelatinization temperature of wheat flour and corn starch (P < 0.05), while decreasing short-range structure, double helices, crystallinity, and starch granules' integrity.
View Article and Find Full Text PDFCarbohydr Polym
November 2025
National Key Laboratory for Development and Utilization of Forest Food Resources, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China. Electronic address:
Chestnut (Castanea mollissima Blume) is a nutritionally dense food, notably rich in starch, making it an important natural source of carbohydrates and energy for human diets. However, its high content of rapidly digestible starch (RDS) limits its use in low-glycemic-index (GI) food products. This study developed a synergistic bioprocess combining Lactobacillus plantarum fermentation and pullulanase-catalyzed debranching to enhance the nutritional and structural characteristics of chestnut powder.
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