The elongation of amylose and amylopectin chains in isolated starch granules

Abstract

Summary The aim of this work was to investigate the conditions required for amylose synthesis in starch granules. Although the major granule‐bound isoform of starch synthase ‐ GBSSI ‐ catalyses the synthesis of amylose in vivo , 14 C from ADP[ 14 C]glucose was incorporated primarily into a specific subset of amylopectin chains when supplied to starch granules isolated from pea ( Pisum sativum L.) embryos and potato ( Solanum tuberosum L.) tubers. Incubation of granules with soluble extracts of these organs revealed that the extracts contained compounds that increased the incorporation of 14 C into amylose. These compounds were rendered inactive by treatment of the extracts with α‐glucosidase, suggesting that they were malto‐oligosaccharides. Consistent with this idea, provision of pure malto‐oligosaccharides to isolated granules resulted in a dramatic shift in the pattern of incorporation of 14 C, from amylopectin chains to amylose molecules. Comparison of the pattern of incorporation in granules from wild‐type peas and lam mutant peas which lack GBSSI showed that this effect of malto‐oligosaccharides was specifically on GBSSI. The significance of these results for understanding of the synthesis of amylose and amylopectin in storage organs is discussed.