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Changes in Structural and Thermodynamic Properties of Starch during Potato Tuber Dormancy
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Changes in Structural and Thermodynamic Properties of Starch during Potato Tuber Dormancy
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Journal Article
Changes in Structural and Thermodynamic Properties of Starch during Potato Tuber Dormancy
2023
Overview
The main reserve polysaccharide of plants—starch—is undoubtedly important for humans. One of the main sources of starch is the potato tuber, which is able to preserve starch for a long time during the so-called dormancy period. However, accumulated data show that this dormancy is only relative, which raises the question of the possibility of some kind of starch restructuring during dormancy periods. Here, the effect of long-term periods of tuber rest (at 2–4 °C) on main parameters of starches of potato tubers grown in vivo or in vitro were studied. Along with non-transgenic potatoes, Arabidopsis phytochrome B (AtPHYB) transformants were investigated. Distinct changes in starch micro and macro structures—an increase in proportion of amorphous lamellae and of large-sized and irregular-shaped granules, as well as shifts in thickness of the crystalline lamellae—were detected. The degree of such alterations, more pronounced in AtPHYB-transgenic tubers, increased with the longevity of tuber dormancy. By contrast, the polymorphic crystalline structure (B-type) of starch remained unchanged regardless of dormancy duration. Collectively, our data support the hypothesis that potato starch remains metabolically and structurally labile during the entire tuber life including the dormancy period. The revealed starch remodeling may be considered a process of tuber preadaptation to the upcoming sprouting stage.
Publisher
MDPI AG,MDPI
Subject
/ Crystals
/ Enzymes
/ Genes
/ Glucose
/ Humans
/ Humidity
/ Plants
/ Potatoes
/ Scanning electron microscopy
