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Research ArticleEnvironmental and Stress Physiology
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Relevance of Amadori and Maillard Products to Seed Deterioration

Scott H. Wettlaufer, A. Carl Leopold
Scott H. Wettlaufer
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A. Carl Leopold
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Published September 1991. DOI: https://doi.org/10.1104/pp.97.1.165

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Abstract

The possible role of Amadori and Maillard reactions in the deterioration of dry seeds was investigated using model systems and whole soybean seeds, Glycine max cv Hodgson. In model systems of glucose plus an enzyme (lysozyme), the production of Amadori products was accelerated by higher temperature and relative humidity. The reaction between glucose and lysozyme at 50°C, 75% relative humidity, leads to a progressive decline in enzymatic activity. During accelerated aging of soybean seeds (40°C, 100% relative humidity), a sequence is observed in which the Amadori products increase with time and then decline under conditions in which the Maillard products increase in the axes. Loss of germinability occurs at the time when the Maillard products increase in the soybean axes. These results are suggestive of a role for nonenzymic glycation in soybean seed deterioration during accelerated aging.

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Relevance of Amadori and Maillard Products to Seed Deterioration
Scott H. Wettlaufer, A. Carl Leopold
Plant Physiology Sep 1991, 97 (1) 165-169; DOI: 10.1104/pp.97.1.165

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Relevance of Amadori and Maillard Products to Seed Deterioration
Scott H. Wettlaufer, A. Carl Leopold
Plant Physiology Sep 1991, 97 (1) 165-169; DOI: 10.1104/pp.97.1.165
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Plant Physiology
Vol. 97, Issue 1
September 1991
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More in this TOC Section

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