Candidate proteins associated with popping expansion capacity of popcorn

Author:

Gemelli Talita Mayara de Campos Jumes,Romani Isaac,Dos Santos Natália Ferreira,Machado Maria de Fátima P.S.,Scapim Carlos Alberto,Domont Gilberto Barbosa,Nogueira Fábio César SousaORCID,Gonela AdrianaORCID

Abstract

AbstractThe mechanical resistance of the popcorn pericarp has a positive and direct relationship to its expansion volume. It allows enough time for the endosperm to gelatinize completely before its extravasation. Expansion is a polygenic trait that has been extensively studied. However, no records in the literature indicate proteins that directly affect pericarp thickness and integrity. Therefore, the present work aimed to identify candidate pericarp proteins associated with the expansion capacity of popcorn kernels using the shotgun proteomic approach. The analyses were carried out in the pericarp of two popcorn inbred lines, P11 (expansion volume of 30 mL g-1) and P16 (expansion volume of 14 mL g-1), in two developmental stages (15 and 25 DAP). A total of 803 non-redundant proteins were identified. Most of them were involved in key processes associated with pericarp development and thickening. Two candidate proteins stood out among the differentially abundant proteins. Peroxidase was up-accumulated in P11/25 DAP (high popping expansion) and was 1.498 times more abundant in this inbred line, while xyloglucan endotransglucosylase/hydrolase was more abundant in P16 (low popping expansion) in both developmental stages. Thus, the peroxidase protein increases expandability, whereas xyloglucan endotransglucosylase/hydrolase decreases it, even though its specific role has not been elucidated. These proteins should be further investigated, as they may be used to improve expansion capacity in popcorn breeding programs.

Publisher

Cold Spring Harbor Laboratory

Reference49 articles.

1. Quality traits and popping performance considerations for popcorn (Zea mays Everta);Food Reviews International,2013

2. Popping and puffing of cereal grains: a review;Journal of Grain Processing and Storage,2014

3. Effects of storage temperature and kernel physical condition on popping qualities of popcorn hybrids;Cereal Chemistry,2000

4. Ziegler KE. Popcorn. In: Halluer AR , editor. Specialty corns. CRC press: USA; 2001. p. 199–234.

5. Relationship between popcorn composition and expansion volume and discrimination of corn types by using zein properties;Cereal Chemistry,2006

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3