Mango Starch Degradation. II. The Binding of α-Amylase and β-Amylase to the Starch Granule

Abstract

During mango ripening, soluble sugars that account for mango sweetening are accumulated through carbon supplied by both photosynthesis and starch degradation. The cultivar Keitt has a characteristic dependence on sugar accumulation during starch degradation, which takes place during ripening, only a few days after detachment from the tree. Most knowledge about starch degradation is based on seeds and leaves currently used as models. However, information about the mango fruit is scarce. This work presents the evaluation of alpha- and beta-amylases in the starch granule surface during fruit development and ripening. Extractable proteins were assayed for amylase activity and detected by immunofluorescence microscopy and correlated to gene expression. The results suggest that both amylases are involved in starch degradation during mango ripening, probably under the dependence of another signal triggered by the detachment from the mother-plant.

Biochemical Properties of α-Amylase from Peel of Citrus sinensis cv. Abosora

“…α-Amylase is an enzyme of cell wall-degrading enzymes which are responsible for the development and ripening of apricot [18]. Peroni et al [19] reported that amylases are involved in starch degradation during mango ripening. α-Amylase from citrus peel could be also used for increasing the quantity and quality of citrus juice, where α-amylases are commercially used in juice processing [3].…”

“…4). Generally, in plant by ionexchange and gel filtration chromatographies, a number of isoenzymes of α-amylases were separated such as three α-amylases from malted finger millet were purified using DEAE-Sephacyl and Sephacryl S-200 columns [19] and Noman et al [20] used two ion exchange columns (DEAE-and CM-cellulose) to purified Pachyrhizus erosus L. tuber α-amylase. By using Sephacryl S-200 column, the native molecular weight of orange peel α-amylase AI was found to be 42 kDa.…”

High-throughput sequencing-based gene profiling on multi-staged fruit development of date palm (Phoenix dactylifera, L.)

“…The expression level of other four genes is peaked at stage F5 or F6, which is close to maturity, indicating that these genes regulate the starch metabolism during the fruit development. Even, many of amylase biochemical activities have been described before (Purgatto et al 2001; Peroni et al 2008; Wegrzyn et al 2000); it is difficult to determine how those enzymes regulate the starch level during fruit development.…”

Characterization of Starch Degradation Related Genes in Postharvest Kiwifruit

“…During fruit development, starch is degraded to soluble sugars. In contrast, some fruit, such as kiwifruit [8], mangoes [9], and bananas [10], store a large amount of starch, even in commercially mature fruit, and the starch content can reach approximately 40% of dry matter in mature kiwifruit [11]. High starch-containing fruit such as kiwifruit and bananas degrade starch to soluble sugars, once commercially harvested from vines [12].…”