Role of β‐amylase in starch metabolism during soybean seed development and germination
Role of β‐amylase in starch metabolism during soybean seed development and germination
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β-淀粉酶在大豆种子发育和发芽过程中淀粉代谢的作用
DOI：
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发表时间：
1981
期刊：
影响因子：
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通讯作者：
T. Hymowitz
中科院分区：
文献类型：
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作者：
D. Hildebrand;T. Hymowitz
以大豆[Glycine max（L.）对种子β-淀粉酶活性正常的梅里尔基因型Williams（Sp 1b）和Altona（Sp 1b）以及种子β-淀粉酶活性检测不到的两个大豆基因型Chestnut（Sp1 au）和Altona（Sp1）进行了研究。淀粉和可溶性糖的配置文件基本上是相同的种子发育和萌发过程中。威廉姆斯和Altona（sp 1b）的总淀粉酶活性在种子成熟前达到峰值，然后缓慢下降;而Chestnut和Altona（sp1）的总淀粉酶活性在整个种子发育和萌发过程中都很低。在叶片中也观察到Altona（Sp B）和Altona（sp1）淀粉酶活性的差异. Hg ~（2+）抑制β-淀粉酶活性时，4个基因型的α-淀粉酶活性相近，而高温加Ca ~（2+）抑制β-淀粉酶活性时，2个β-淀粉酶活性正常的基因型的α-淀粉酶活性较高。在整个种子发育和萌发过程中检测到低水平的淀粉磷酸化酶活性，并且该活性在三种基因型中相似，在Altona（sp 1）中较高。
4个基因型成熟种子的蛋白质、脂肪和低聚糖含量相近。Altona（sp 1 B）和（sp 1）在任何形态性状或产量上都没有差异，似乎是近等基因系。
Altona（Sp 1 B）比Altona（sp 1）具有更强的大豆种子淀粉水解能力，但有证据表明，导致β-淀粉酶活性大大降低或缺失的突变对发育和萌发的大豆种子的淀粉代谢没有影响。
Differences in starch metabolism during seed development and germination of two soybean [Glycine max (L.) Merrill] genotypes with normal seed β-amylase activity [‘Williams’ (Sp1b and ‘Altona’ (Sp1b)] and two soybean genotypes with undetectable seed β-amylase activity [‘Chestnut’ (Sp1au) and ‘Altona’ (Sp1)] were investigated. Starch and soluble sugar profiles were essentially the same during seed development and germination. Total amylase activity of Williams and Altona (Sp1b) peaked just prior to seed maturity and then dropped off slowly; whereas, the total amylase activity of Chestnut and Altona (sp1) was very low throughout seed development and germination. The differences in amylase activity between Altona (Sp 1 b) and Altona (sp 1) was also seen in leaves. α-Amylase activity was similar in the four genotypes when β-amylase was inhibited with Hg2+ but was higher in the two genotypes with normal β-amylase activity when β-amylase was inhibited with heat plus Ca2+. Low levels of starch phosphorylase activity were detected throughout seed development and germination, and the activity was similar in three of the genotypes and higher in Altona (sp 1).
The protein, oil and oligosaccharide contents of mature seeds of the four genotypes were similar. Altona (sp 1 b) and (sp 1), which appear to be near isogenic lines, were not different in any morphological character or yield.
Altona (Sp 1 b) showed greater hydrolysis of soybean seed starch than Altona (sp 1), but the evidence indicates that the mutation resulting in greatly reduced or missing β-amylase activity has no effect on starch metabolism of developing and germinating soybean seeds.