ArticlePhysiologia plantarum2022
Starch degradation in the bean fruit pericarp is characterized by an increase in maltose metabolism.
Article in Physiologia plantarum, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed, 7 citations in OpenAlex.
- Regulatory role of calcium sulfide in ripening delay of postharvest bananas.Food chemistry. Molecular sciences · 2025Article
- Starch degradation in the bean fruit pericarp is characterized by an increase in maltose metabolism.Physiologia plantarum · 2022Article
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6 authors at 2 institutions in 1 country.
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Abstract
The bean fruit pericarp accumulates a significant amount of starch, which starts to be degraded 20 days after anthesis (DAA) when seed growth becomes exponential. This period is also characterized by the progressive senescence of the fruit pericarp. However, the chloroplasts maintained their integrity, indicating that starch degradation is a compartmentalized process. The process coincided with a transient increase in maltose and sucrose levels, suggesting that β-amylase is responsible for starch degradation. Starch degradation in the bean fruit pericarp is also characterized by a large increase in starch phosphorylation, as well as in the activities of cytosolic disproportionating enzyme 2 (DPE2, EC 2.4.1.25) and glucan phosphorylase (PHO2, EC 2.4.1.1). This suggests that the rate of starch degradation in the bean fruit pericarp 20 DAA is dependent on the transformation of starch to a better substrate for β-amylase and the increase in the rate of cytosolic metabolism of maltose.
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