[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-292763-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-292763-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","ultrastructure-and-cytochemistry-of-mature-oat-avena-sativa-l-endosperm-the-aleurone-layer-and-starchy-endosperm","Ultrastructure and Cytochemistry of Mature Oat (Avena sativa L.) Endosperm - The Aleurone Layer and Starchy Endosperm","","Oat protein displays distinctive biological and compositional properties, including high biological value, stable avenin-to-total protein ratios with increasing protein content, and major protein fractions that differ markedly from other cereals. While chemical composition of oat endosperm is well studied, ultrastructural information on the caryopsis remains limited. This study uses a combined ultrastructural-cytochemical strategy to characterize mature oat endosperm structure and associated protein bodies within aleurone and starchy endosperm regions.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/research-report/","Research & Report",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/ultrastructure-and-cytochemistry-of-mature-oat-avena-sativa-l-endosperm-the-aleurone-layer-and-starchy-endosperm/292763/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/ultrastructure-and-cytochemistry-of-mature-oat-avena-sativa-l-endosperm-the-aleurone-layer-and-starchy-endosperm/292763.png","ImageObject",300,407,{"name":42,"@type":43},"Aran","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-18","2026-09-17",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",9,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What distinguishes oat protein from proteins of other cereals?","Question",{"text":63,"@type":64},"Oat protein has a high biological value and its biological value does not decrease as protein content increases. Its avenin-to-total protein ratios remain unchanged, and its major protein fractions differ from those of other cereals.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"Why was an ultrastructural-cytochemical approach used?",{"text":68,"@type":64},"Although chemical composition of oat endosperm is known, little information exists about caryopsis ultrastructure. The study therefore combines ultrastructural and cytochemical methods to investigate the mature endosperm structure.",{"name":70,"@type":61,"acceptedAnswer":71},"How are the aleurone and starchy endosperm regions characterized in the study?",{"text":72,"@type":64},"The aleurone typically forms a single cell layer with occasional two-cell-thick areas containing common aleurone grains. Subaleurone starchy endosperm cells contain numerous protein bodies with few small starch granules, while central starchy endosperm is mostly starch with protein bodies interspersed.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},292763,1789654978,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,111,115,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & 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Starchy Endosperm\n\nD.B.BECHTEL and Y.POMERANZ,U.S.Department of Agriculture,'Science and Education Administration,Agricultural Research,U.S.Grain Marketing Research Laboratory,Manhattan,KS 66502  \n## ABSTRACT\n\nOat protein has several unique features that separate it fromproteins of other cerals(Frey 1977).First,oat protein,asdemonstrated in rat feeding trials,has a high biological value.Second,the biological value does not diminish as the proteincontent increases,because the ratios of avenin to total proteinremain unchanged.The amounts of the major typical proteinfractions(albumin,globulin,prolamine,and glutelin)differsubstantially from those of other cereals,the globulins beinghighest and the prolamines lowest(Pomeranz 1975).Third,theprotein percentage of oat groats is the highest among cereal grains.  \nAlthough much information exists on chemical composition ofthe oat endosperm,little is known about the ultrastructure of thecaryopsis.Pomeranz and Sachs(1972)used scanning electronmicroscopy to describe the oat kernel.Protein bodies fromdeveloping oat endosperm were briefly described by Sraon(1972).Because of the paucity of available information,we used acombined ultrastructural-cytochemical approach toinvestigate themature oat endosperm structure.  \n## MATERIALS AND METHODS\n\nOat Samples  \nFive oat(Avena sativa L.)cultivars—Froker,Holden,Lang,Stout,and Wright—were used for this study.All were grown on  \n'Mention of a trademark or proprietary product does not constitute a guarantee orwarranty of the product by the USDA and does not imply its approval to theexclusion of other products that may also be suitable.  \nThe endosperm of five oat cultivars was studied with light and electronmicroscopy,cytochemistry,and enzymatic digestions.The aleurone wastypically composed of a single layer of cells with an occasional area that wastwo cells thick.Aleurone grains,lipid bodies,plastids,mitochondria,endoplasmic reticulum,and a centrally located nucleus were common in thealeurone cells.Only the aleurone cells contained aleurone grains,whichpossessed a protein-carbohydrate body that contained inclusions.Cells inthe subaleurone starchy endosperm contained numerous protein bodiesand a few small starch granules,whereas cells in the central starchy  \nCereal Chem.58(1):61-69  \nendosperm were composed mostly of starch with protein bodiesinterspersed.The protein bodies ranged in size from 0.3-5μmin diameterand in shape from round to angular to irregular masses.All protein bodiesshared a common characteristic:they contained rounded electron-lucentinclusions embedded in a matrix.The protein bodies,particularly thosefrom the subaleurone,were associated with densely stained regionscontaining ribosomes and endoplasmic reticulum.Simple and compoundstarch grains occurred in both regions of the starchy endosperm.  \noat drill plots at Madison,WI,during 1976 and had a moisturecontent of about 12%.Test weights ranged from 38.1 to 41.41b/bu(average,39.61b/bu),kernel weights from 27.7to 32.6mg(average  \n29.9mg),and groat weghts from 20.6 to 24.9mg(average 22.1 mg).  \n## Light and Transmission Electron Microscopy\n\nOat kernels were prepared for light and transmission electronmicroscopy by cutting the groatinto smallpieces with a sharp razorrblade.Samples were fixed in 4%paraformaldehyde(w/v)and 4%glutaraldehyde(v/v)in 0.5M sodium dibasic and potassiummonobasic phosphate buffer(Lillie 1954)for 1hrat21°Cand 16hrat4C.Samples were washed four times in buffer for atotal of 2 hrand postfixed in phosphate-buffered 1%osmium tetroxide for 2hrat 21°C.The oat pieces were then washed three times for 30 min inwater,dehydrated in acetone,and infiltrated with and embedded ina low viscosity epoxy resin (Spurr 1969).  \nPlastic sections(1-μm thick)cut with glass knives were stainedfor light microscopy with 0.135g of basic fuchsin and 0.365g oftoluidine blue Oin 100 ml of 25%ethanol.","cbCaivN2DDsreF4t","https://ap.wps.com/l/cbCaivN2DDsreF4t","pdf",1892136,"English","# Abstract\n# Materials and Methods\n## Oat Samples\n## Light and Transmission Electron Microscopy\n## Enzymatic Digestions","[{\"question\":\"What distinguishes oat protein from proteins of other cereals?\",\"answer\":\"Oat protein has a high biological value and its biological value does not decrease as protein content increases. Its avenin-to-total protein ratios remain unchanged, and its major protein fractions differ from those of other cereals.\"},{\"question\":\"Why was an ultrastructural-cytochemical approach used?\",\"answer\":\"Although chemical composition of oat endosperm is known, little information exists about caryopsis ultrastructure. The study therefore combines ultrastructural and cytochemical methods to investigate the mature endosperm structure.\"},{\"question\":\"How are the aleurone and starchy endosperm regions characterized in the study?\",\"answer\":\"The aleurone typically forms a single cell layer with occasional two-cell-thick areas containing common aleurone grains. Subaleurone starchy endosperm cells contain numerous protein bodies with few small starch granules, while central starchy endosperm is mostly starch with protein bodies interspersed.\"}]","Ultrastructure and Cytochemistry of Mature Oat (Avena sativa L.) Endosperm - The Aleurone Layer and Starchy Endosperm | PDF",23]