Starch structure-property relations as a function of barley germination times

Quek, Wei Ping; Yu, Wenwen; Tao, Keyu; Fox, Glen; Gilbert, Robert G.

doi:10.1016/j.ijbiomac.2019.06.149

Cited by 25 publications

(10 citation statements)

References 33 publications

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“…Starch and sucrose play crucial roles in seed germination, and the ultimate purpose of their decomposition is to provide energy for seed germination [ 31 ]. Starch is gradually decomposed during the germination of barley seeds, resulting in a decrease in its content [ 32 ]; this trend was also observed during the germination of C. migao (Fig. 3 ).…”

Section: Discussionmentioning

confidence: 78%

Transcriptome analysis of Cinnamomum migao seed germination in medicinal plants of Southwest China

et al. 2021

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Background Cinnamomum migao is an endangered evergreen woody plant species endemic to China. Its fruit is used as a traditional medicine by the Miao nationality of China and has a high commercial value. However, its seed germination rate is extremely low under natural and artificial conditions. As the foundation of plant propagation, seed germination involves a series of physiological, cellular, and molecular changes; however, the molecular events and systematic changes occurring during C. migao seed germination remain unclear. Results In this study, combined with the changes in physiological indexes and transcription levels, we revealed the regulation characteristics of cell structures, storage substances, and antioxidant capacity during seed germination. Electron microscopy analysis revealed that abundant smooth and full oil bodies were present in the cotyledons of the seeds. With seed germination, oil bodies and other substances gradually degraded to supply energy; this was consistent with the content of storage substances. In parallel to electron microscopy and physiological analyses, transcriptome analysis showed that 80–90 % of differentially expressed genes (DEGs) appeared after seed imbibition, reflecting important development and physiological changes. The unigenes involved in material metabolism (glycerolipid metabolism, fatty acid degradation, and starch and sucrose metabolism) and energy supply pathways (pentose phosphate pathway, glycolysis pathway, pyruvate metabolism, tricarboxylic acid cycle, and oxidative phosphorylation) were differentially expressed in the four germination stages. Among these DEGs, a small number of genes in the energy supply pathway at the initial stage of germination maintained high level of expression to maintain seed vigor and germination ability. Genes involved in lipid metabolism were firstly activated at a large scale in the LK (seed coat fissure) stage, and then genes involved in carbohydrates (CHO) metabolism were activated, which had their own species specificity. Conclusions Our study revealed the transcriptional levels of genes and the sequence of their corresponding metabolic pathways during seed germination. The changes in cell structure and physiological indexes also confirmed these events. Our findings provide a foundation for determining the molecular mechanisms underlying seed germination.

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Section: Discussionmentioning

confidence: 78%

Transcriptome analysis of Cinnamomum migao seed germination in medicinal plants of Southwest China

et al. 2021

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“…Higher β values represent higher starch branching enzyme (SBE) to granule-bound starch synthase (GBSS) activity ratios, indicating shorter chain lengths in the corresponding regions. Higher h values represent higher relative starch synthase (SS) activity, indicating a higher number of medium chains in the corresponding region as a contribution to the overall CLD ( Gong et al, 2019 , Quek et al, 2019 ).…”

Section: Methodsmentioning

confidence: 99%

Structural changes of starch under different milling degrees affect the cooking and textural properties of rice

Huang

et al. 2023

Food Chemistry: X

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“…At germination stage, various starch hydrolyzing enzymes are produced and released from bound state and subsequently activated. During mashing (approximately 65 • C), the crushed malt is mixed with hot water, the shorter amylopectin chains and the long amylose chains are degraded quickly to glucose, maltose and maltotriose (Quek et al, 2019), which will further be fermented to produce ethanol by yeast.…”

Section: Structure and Composition Of Carbohydratesmentioning

confidence: 99%

Quality attributes for barley malt: “The backbone of beer”

Rani

Bhardwaj

2021

Journal of Food Science

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Malting is the process of preparing barley for brewing through partial germination followed by drying. This process softens the grain cell wall and stimulates the production of diastatic enzymes, which convert starch into malt extract. The suitability of a barley grain for malt production depends upon a large number of quality parameters that are crucial for the identification and release of high-quality malt varieties. Maintaining tight control of these quality attributes is essential to ensure high processing efficiency and final product quality in brewery and malt house. Therefore, we have summarized the basic malting process and various physiological and biochemical quality parameters that are desirable for better malt quality. This study may provide an understanding of the process, problems faced, and opportunities to maltsters and researchers to improve the malt efficiency by altering the malting process or malt varieties.

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Starch structure-property relations as a function of barley germination times

Cited by 25 publications

References 33 publications

Transcriptome analysis of Cinnamomum migao seed germination in medicinal plants of Southwest China

Transcriptome analysis of Cinnamomum migao seed germination in medicinal plants of Southwest China

Structural changes of starch under different milling degrees affect the cooking and textural properties of rice

Quality attributes for barley malt: “The backbone of beer”

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