AbstractTwo primary biochemical rea

Abstract
Two primary biochemical reactions in seed ageing
(lipid peroxidation and non-enzymatic protein glycosylation
with reducing sugars) have been studied
under different seed water contents and storage temperatures,
and the role of the glassy state in retarding
biochemical deterioration examined. The viability
loss of Vigna radiata seeds during storage is associated
with Maillard reactions; however, the contribution
of primary biochemical reactions varies under
different storage conditions. Biochemical deterioration
and viability loss are greatly retarded in seeds
stored below a high critical temperature (approximately
40 °C above glass transition temperature).
This high critical temperature corresponds to the
cross-over temperature (Tc) of glass transition where
molecular dynamics changes from a solid-like system
to a normal liquid system. The data show that seed
ageing slows down signi®cantly, even before seed
tissue enters into the glassy state.

ผลลัพธ์ (แอฟริกา) 1:

Abstract
Twee primêre biochemiese reaksies in Saad veroudering
(lipied peroxidation en nie-ensimatiese proteïen glycosylering
met die vermindering van suiker) is bestudeer
onder verskillende inhoud en Saad berging Water temperature,
en die rol van die glasagtige toestand in vertraag
agteruitgang Biochemiese ondersoek. Die lewensvatbaarheid
van Vigna radiata sade tydens berging verlies geassosieer word
met Maillard reaksie; egter die bydrae
van primêre biochemiese reaksies wissel onder
verskillende toestande berging. Biochemiese agteruitgang
en lewensvatbaarheid verlies is grootliks vertraag in sade
gestoor Onder 'n Hoë Kritieke Temperatuur (ongeveer
40 ° C bo glasoorgangstemperatuur).
Hierdie hoë Kritieke Temperatuur ooreenstem met die
cross-over Temperatuur (TC) van glasoorgang waar
molekulêre Dynamics Wysigings van 'n. vaste-agtige stelsel
om 'n normale Liquid System. Data toon dat die Saad
af Signi®cantly vertraag veroudering, selfs voor Saad
in die weefsel gaan die glasagtige toestand.