Mendel’s R gene (round peas) codes for the enzyme Starch-branching enzyme isoform (SBEI) which forms 1,6 linkages in starch, producing Amylopectin. If 1,4 linkages were produced instead, what type of starch would be formed? This would cause the peas to display recessive traits. How will the peas look and taste?
Amylose has 1,4 alfa linkages in its glycosidic bond. Thus, this will be type of starch in the peas. Amylose is typical of unripe fruit, causing a bitter taste. Most likely, if peas have amylose they will taste bitter.
