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amyloplast

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amyloplast (ăm`əlōplăst'), also called leucoplast, a nonpigmented organelle, or plastid, occurring in the cytoplasm of plant cells. Amyloplasts transform glucose, a simple sugar, into starch through the process of polymerization, and store starch grains within their stretched membranes. Especially large numbers occur in subterranean storage tissues of some plants, such as the common potato.
amyloplast [′am·ə·lō‚plast]
(botany)
A colorless cell plastid packed with starch grains and occurring in cells of plant storage tissue.
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Proteomic characterization of wheat amyloplasts using identification of proteins by tandem mass spectrometry.
Pulmonary biomarkers based on alterations in protein expression after ... by Lantz, R. Clark; Lynch, Brandon J.; Boitano, Scott; Poplin, Gerald S.; Littau, Sally; Tsaprailis, Ge / Environmental Health Perspectives
The translocator protein is like a door that allows glucose to move out of the amyloplast.
Gene splicing aims to increase starch production in tomatoes by Emerging Food R&D Report
 
 
 
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