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The endosperm is a tissue produced inside the seeds of most of the flowering plants following double fertilization. It is triploid (meaning three chromosome sets per nucleus) in most species, [1] which may be auxin-driven. [2] It surrounds the embryo and provides nutrition in the form of starch, though it can also contain oils and protein. This ...
[4] amphoteric. Also amphiprotic. (of a chemical species) Tending to behave both as an acid and as a base, depending upon the medium in which the species is situated; e.g. sulfuric acid (H 2 SO 4) is a strong acid in water but behaves more like a base in superacids. amyl A common non-systematic name for a pentyl group. analyte
After entering an ovule through the micropyle, one male nucleus fuses with the polar bodies to produce the endosperm tissues, while the other fuses with the egg cell to produce the embryo. [3] [4] Hence the term: "double fertilisation". This process would result in the production of a seed, made of both nutritious tissues and embryo.
The endosperm is surrounded by the aleurone layer (peripheral endosperm), filled with proteinaceous aleurone grains. Originally, by analogy with the animal ovum, the outer nucellus layer was referred to as albumen, and the inner endosperm layer as vitellus. Although misleading, the term began to be applied to all the nutrient matter.
[4] α-Amylase then hydrolyses starch (abundant in many seeds), into glucose that can be used to produce energy for the seed embryo. Studies of this process have indicated gibberellins cause higher levels of transcription of the gene coding for the α-amylase enzyme, to stimulate the synthesis of α-amylase.
The aleurone layer is the outermost layer of the endosperm, followed by the inner starchy endosperm. [1] This layer of cells is sometimes referred to as the peripheral endosperm. It lies between the pericarp and the hyaline layer of the endosperm. Unlike the cells of the starchy endosperm, aleurone cells remain alive at maturity.
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A refined grain is defined as having undergone a process that removes the bran, germ and husk of the grain and leaves the endosperm, or starchy interior. [1] Examples of refined grains include white bread, white flour, corn grits and white rice. [2] Refined grains are milled which gives a finer texture and improved shelf life. [3]