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Over-expression of wheat late maturity alpha-amylase type 1 impact on starch properties during grain development and germination
Journal article   Open access   Peer reviewed

Over-expression of wheat late maturity alpha-amylase type 1 impact on starch properties during grain development and germination

Qin Zhang, Jenifer Pritchard, Jos C Mieog, Keren Byrne, Michelle Colgrave, Ji-Rui Wang and Jean-Philippe F Ral
Frontiers in Plant Science, Vol.13, pp.1-17
29/03/2022
DOI: https://doi.org/10.3389/fpls.2022.811728
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Over-Expression of a Wheat Late Maturity Alpha-Amylase Type 1 Impact on Starch Properties During Grain Development and Germination4.26 MBDownloadView
Published (Version of record)CC BY V4.0,  Open Access
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Over-expression of wheat late maturity alpha-amylase type 1 impact on starch properties during grain development and germinationView
Published (Version of record)CC BY V4.0,  Open

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Abstract

late maturity alpha-amylase germination wheat dormancy starch sprouting
The hydrolysis of starch is a complex process that requires synergistic action of multiple hydrolytic enzymes, including α-amylases. Wheat over-expression of TaAmy1, driven by seed specific promoter, resulted in a 20- to 230-fold total α-amylase activity in mature grains. Ectopic expression of TaAmy1 showed a significant elevated α-amylase activity in stem and leaf without consequences on transitory starch. In mature grain, overexpressed TaAMY1 was mainly located in the endosperm with high expression of TaAmy1. This is due to early developing grains having effect on starch granules from 18 days post-anthesis (DPA) and on soluble sugar accumulation from 30 DPA. While accumulation of TaAMY1 led to a high degree of damaged starch in grain, the dramatic alterations of starch visco-properties caused by the elevated levels of α-amylase essentially occurred during processing, thus suggesting a very small impact of related starch damage on grain properties. Abnormal accumulation of soluble sugar (α-gluco-oligosaccharide and sucrose) by TaAMY1 over-expression reduced the grain dormancy and enhanced abscisic acid (ABA) resistance. Germination study in the presence of α-amylase inhibitor suggested a very limited role of TaAMY1 in the early germination process and starch conversion into soluble sugars.

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