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SUMMARY:Novel proteins that orchestrate starch granule formation in plants
  - Dr. David Seung\, John Innes Centre
DTSTART:20180221T090000Z
DTEND:20180221T100000Z
UID:TALK101272@talks.cam.ac.uk
CONTACT:Sharon Connor
DESCRIPTION:Starch plays a vital role in our lives as the major calorific 
 component of our staple foods. It is also an important ingredient in manuf
 acturing many everyday items such as paper\, pharmaceuticals and textiles.
  Despite its importance\, we still do not have a full understanding of how
  starch is produced in plants. Major questions include how the two polymer
 s within the starch granule\, amylose and amylopectin\, are assembled to f
 orm a semi-crystalline starch granule. Also\, how is the synthesis of each
  starch granule initiated\, and which factors determine the number of star
 ch granules that are formed within each plastid? Recently\, we have discov
 ered novel non-catalytic proteins that shed light on some of these poorly 
 understood processes. These discoveries and their implications for improvi
 ng starch quality in crops will be discussed.
LOCATION:Department of Chemistry\, Cambridge\, Todd Hamied Room
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