Study On Wheat Granule-Bound Starch Synthase (GBSS) Bounding Character And Structure Simulation

Starch is the major component of wheat seeds and powder. Food qualities made of wheat, including firing, braising and cooking characters, were not only affected by protein quantity and quality, but also mainly by starch. Granule-bound starch synthase (GBSS) is an enzyme binding on starch granule in plant cells, whose function is keeping amylase unbranching. GBSS is the only active enzyme protein binding on developing starch granule. Researchers concerned on lower GBSS activity by genetics and molecular biology means in these years. Since protein's function based on its biology structure, study on the characters of GBSS bound with starch, and the GBSS' first, second, and higher structures could pave the way for controlling amylase synthesizing.Using 5 species of wheat cultivars as materials, by the means of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis, and determination of GBSS concentration by CBB G-250 method, we found the bounding characters of GBSS and starch granule were affected by many factors. The results are as follows:1. The bounding of GBSS and starch granule was affected by temperature. During 50-80°C, the concentration of GBSS unbounded from starch increased with the temperature, we could get 11.361μg/mL of GBSS...