Polishing removes the
aleurone layer and embryo which parts of the rice grain are richer with vitamins, minerals, protein and fiber than the endosperm itself.
Shen, "Interactions of two transcriptional repressors and two transcriptional activators in modulating gibberellin signaling in
aleurone cells," Plant Physiology, vol.
Reduced
aleurone a-amylase production in aged wheat seeds is accompanied by lower levels of high-pl a-amylase transcripts and reduced response to gibberellic acid.
The outermost layer of the endosperm, called the
aleurone layer, is bound tightly to the starchy endosperm.
This process is triggered by the synthesis of the enzyme alpha-amylase, which causes starch to be converted in a process that was speeded up dramatically with the addition of gibberellic acid, and later studies showed that the gibberellin caused the production of the enzyme in the
aleurone layer, a group of cells surrounding the endosperm.
Dominguez F, Moreno J, Cejudo J (2004) A Gibberellin-induced nuclease is localized in the nucleus of Wheat
Aleurone cells undergoing programmed cell death.
Transmission of these fungi is through hyphal infection of the seed embryo and
aleurone layer during seed development.
In chemically leavened systems such as cakes and shortbreads, Andrews suggests adjusting the leavening to make up for the extra bulk coining from the bran and
aleurone of the whole white wheat and some additional strengthening.
The gibberellins are then transported to the
aleurone layer of cells.
(26,27) Research into the effects of
aleurone flour (used for making breads that are naturally rich in folate), again by CSIRO, which found that the flour can substantially increase red cell folate and decrease plasma homocysteine, was partly funded by a grant-in-aid from Goodman Fielder Milling and Baking.
[Ca.sup.2+]-calmodulin modulates ion channel activity in storage protein vacuoles of barley
aleurone cells.
The
aleurone layer separates the bran layer from the inner endosperm, which consists of thin-walled cells packed with starch intermixed with gluten.