Everything about Aleurone totally explained
Aleurone (from
Greek aleuron, flour) is a
protein found in protein granules of maturing
seeds and
tubers. The term is also used for the outermost cell layer of the
seed coat, the
aleurone layer.
Aleurone protein
Aleurones can have two different morphological features, homogenous and heterogeneous. The homogenous aleurone consists of similar protein bodies (for example
Phaseolus vulgaris) while the heterogeneous aleurone consists of granules of different shapes and types of proteins covered with a membrane (for example
Ricinus communis).
Aleurone tissue
The aleurone layer surrounds the
endosperm tissue of grass seeds. In the cultivated cereals it's usually single-layered (except in
barley). In cereals with starchy endosperm, the aleurone contains about 30% of the kernel's proteins. In multicolored corn,
anthocyanin pigments in the aleurone layer give the kernels a dark, bluish-black color.
During seed
germination, the plant
embryo produces the hormone
gibberellin that triggers the aleurone cells to release
enzymes for the
hydrolysis of starch and storage proteins into the
endosperm. The breakdown of the starchy endosperm supplies sugars to drive the growth of roots and the acrospire. This effect is inhibited by the plant hormone
abscisic acid, which keeps the seed dormant.
The gibberellin effect on the aleurone is used in
brewing, specifically in the production of barley
malt where treatment ensures that a batch of barley seeds will germinate evenly.
Further Information
Get more info on 'Aleurone'.
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