Differences in fructan content and synthesis in some Allium species

DARBYSHIRE, B and HENRY, RJ (1981) Differences in fructan content and synthesis in some Allium species. New Phytologist, 87 2: 249-256.


Author DARBYSHIRE, B
HENRY, RJ
Title Differences in fructan content and synthesis in some Allium species
Formatted title Differences in fructan content and synthesis in some Allium species
Journal name New Phytologist   Check publisher's open access policy
ISSN 0028-646X
1469-8137
Publication date 1981-02
Sub-type Article (original research)
DOI 10.1111/j.1469-8137.1981.tb03196.x
Volume 87
Issue 2
Start page 249
End page 256
Total pages 8
Place of publication Oxford, United Kingdom
Publisher Wiley-Blackwell Publishing
Language eng
Formatted abstract In Allium cepa (cv. Creamgold), A. cepa (cv. Bunching Onion), A. porrum (leek) and A. sativum (garlic), fructans were the only nonstructural carbohydrates detected apart from glucose, fructose and sucrose. No starch or members of the raffinose series of oligosaccharides were detected. Both cultivars of A. cepa, and A. porrum had fructan polymers of the same length. The maximum DP (degree of polymerization) detected was 12. However, maximum carbohydrate concentration occurred in DP5 for A. cepa (cv. Bunching Onion) and DP12 for A. porrum. A. sativum was different from the other species in that larger polymers were present, reaching a DP of 50. The trisaccharides, 1F-fructosylsucrose and 6G-fructosylsucrose were found in all species. A. cepa and A. sativum contained similar fructan: fructan frutosyltransferases. Enzymes from both plants transferred fructosyl residues from trisaccharide to form tetrasaccharide and sucrose as the major products. This self-transfer predominated even in the presence of higher molecular weight acceptor molecules.
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Queensland Alliance for Agriculture and Food Innovation
 
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