Starch Breakdown in Developing Soybean Seeds (<i>Glycine max</i>cv. Enrei)

“…In the GOD methods (MacRae 1971, Monma et al 1991, starch is heated in an autoclave to destroy its double helix structure for 20 minutes. The heat-denatured starch is subsequently hydrolyzed by gluco-amylase at 37°C for 1 hour.…”

Section: Resultsmentioning

confidence: 99%

“…Nevertheless, the starch contents in maturing seeds rapidly decreases to lower than 1% (Wilson et al 1978). Monma et al (1991) also reported that the decline in starch content in developing soybean seeds were due to higher levels of phosphorolysis. Consequently, soybean seeds have much lower starch content compared to the seeds of other legumes like mungbean, adzuki bean, and pea that contain 34% to 55% of starch (Wilson et al 1978, Colonna et al 1995.…”

Section: Introductionmentioning

confidence: 99%

“…The carbohydrate is mainly composed of sucrose (4.9-6.8%), raffinose (0.8-1.2%) and stachyose (3.5-4.3%). During seeds development, starch content reaches about 20% of seed weight (Monma et al 1991). Nevertheless, the starch contents in maturing seeds rapidly decreases to lower than 1% (Wilson et al 1978).…”

Section: Introductionmentioning

confidence: 99%

“…An iodo-starch method is a rapid and simple procedure, but this is suitable for the qualitative analysis rather than quantitative analysis of starch. Starch content in soybean is usually evaluated using the glucose-oxidase (GOD) method (MacRae 1971, Monma et al 1991. The starch in materials is converted to beta-D-glucose through multi-steps of denaturing in an autoclave and subsequent hydrolysis by an enzymatic reaction.…”

Section: Introductionmentioning

confidence: 99%

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Establishment of new method for analysis of starch contents and varietal differences in soybean seeds

et al. 2010

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Aside from a report claiming that soybean seeds contain less than 1% starch, little is actually known about the genetic variation of the starch content in this important crop species. We used a starch-iodine test to identify varieties with high starch content in a soybean germplasm collection and found a total of 34 cultivars that showed a strongly positive reaction (dark color). For a more accurate quantitation of starch contents, we established a new method using a heat-resistant α-amylase and dinitrosalicylic acid (DNS) reagent. We compared the DNS method and the standard method using glucose-oxidase (GOD) with a known amount of starch as a standard. We showed that the DNS method generated results that were very highly correlated with the GOD method. In addition, we found the new method to be easier and faster to implement than the GOD method. Using the DNS method, we found several accessions in our soybean germplasm whose starch contents were 2-7%.

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Development of protein bodies and accumulation of carbohydrates in a soybean (Leguminosae) shriveled seed mutant

Chen

Ilarslan

Palmer

et al. 1998

American J of Botany

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The soybean seed mutant T311, when grown under specific environmental conditions, produces shriveled seed. This research investigated changes in development of protein bodies and accumulation of carbohydrates during seed development by comparing the mutant with P2180 seeds. The shriveled seeds contained larger protein bodies but fewer protein bodies per cell than round seeds. Protein bodies in T311 seeds included more dispersed crystals and less globoid regions than P2180 seeds. The elemental compositions of the crystals and of whole seeds in T311 were different from that in P2180 seeds. Starch breakdown was reduced with concomitant lower soluble sugar content in T311 seeds after the D11 stage (10.0-11.9 mm long seeds). The reduced starch breakdown and lowered soluble sugar content were consistent with lower a-amylase activity and earlier and greater water loss in T311 seeds. Changes in development of protein bodies and accumulation of carbohydrates were associated with the development of the shriveled seeds.

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Starch Breakdown in Developing Soybean Seeds (Glycine maxcv. Enrei)

Cited by 4 publications

References 7 publications

Purification and Characterization of the Acid Soluble 26-kDa Polypeptide from Soybean Seeds

Purification and Characterization of the Acid Soluble 26-kDa Polypeptide from Soybean Seeds

Establishment of new method for analysis of starch contents and varietal differences in soybean seeds

Development of protein bodies and accumulation of carbohydrates in a soybean (Leguminosae) shriveled seed mutant

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