Starch biosynthesis is a complex, concerted process by various enzymes, involving elongation of an existing 1,4 glucoside chain, branching of glucoside chains by forming 1,6 linkages and debranching by hydrolysis of 1,6 linkages. Some of these enzymes are found to be bound to or trapped in starch granules. In wheat (Triticum aestivum L.), at least three proteins, other than waxy protein, have been identified as starch granule bound proteins (starch granule protein, SGP) 1,2) and are designated as SGP 1, 2 and 3. 1) The SGPs are thought to be isoforms of starch synthase II, starch branching enzyme II and starch synthase I, respectively, based on their biochemical properties and nucleotide sequence. 2 5) Three isoforms with different molecular weight (100 115 kDa 2 5) ) of SGP 1 are present in wheat starch granules and they are designated SGP A1, B1, D1, 1) each encoded at loci on the short arms o f chromosome 7A, 7 B and 7 D , respectively . 1,2) SGP B1, and very likely the other two isofomrs also, exist in both starch granule and soluble fractions at early stages of endosperm development but at late stages they are exclusively granule bound. 3,5) Yamamori et al . 6) generated a mutant line that lacked all three isoforms of SGP 1 and reported that starch granules from the SGP 1 null mutant have altered properties, such as absence of birefringence under polarized light, absence of diffraction of X ray (crystallinity of starch granules), and an increased amylose content. Effects on molecular structures were also examined, and high performance size exclusion chromatography (HPSEC) and high performance anion exchange chromatography with pulsed amperometric detection (HPAEC PAD) revealed that chain length distribution of amylopectin was significantly altered by the mutation. 6) However, the elucidation of structural changes was limited to a certain extent because the structural characterization was carried out without fractionation of starch into amylose and amylopectin, and consequently changes occurring in amylose were not examined at all. In this study, amylose and amylopectin were fractionated from SGP 1 null starch and their molecular structures were examined in more detail and compared with those of a wheat starch with normal amylose content (cv. Chinese Spring).
MATERIALS AND METHODS
Materials.Starches were the same specimens used in a previous study. 6) Amylose and amylopectin were fractionated from defatted starch by the method of Takeda et al . 7) Pseudomonas isoamylase was a product of Hayashi- Abstract: Amylose content and molecular structures of starch from a mutant of wheat (Triticum aestivum L.) that lacks a starch granule bound protein, SGP-1, have been compared with those from normal wheat (cv. Chinese Spring). Actual amylose contents, calculated by taking iodine affinity of amylopectin into consideration, for the mutant (SGP-1 null) and normal wheat starches were 34 and 26%, respectively. The amylopectins from SGP-1 null and normal starches had number-average degree of polymerization (DPn) of 4200 ...