Aleurone (from Greek aleuron, flour) is a protein found in protein granules of maturing seeds and tubers. The term also describes one of the two major cell types of the endosperm, the aleurone layer. The aleurone layer is the outermost layer of the endosperm, followed by the inner starchy endosperm. This layer of cells is sometimes referred to as the peripheral endosperm. It lies between the pericarp and the hyaline layer of the endosperm. Unlike the cells of the starchy endosperm, aleurone cells remain alive at maturity. The ploidy of the aleurone is (3n) [as a result of double fertilization].
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👉 Aleurone in the context of Waxy corn
Waxy corn or glutinous corn is a type of corn characterized by its sticky texture when cooked. It has big round kernels that have endosperms that are almost universally white, though the aleurone layers can sometimes be purple or red which cause some cultivars to be multi-colored or even deep purple to black.
Waxy corn is absent in the Americas and is believed to have originated from a single chromosomal mutation soon after the introduction of corn to Asia from the Americas. They include a large number of genetically diverse cultivars from various countries that have adapted to a wide range of tropical to temperate environments. It is common throughout Southeast Asia (the Philippines, eastern Indonesia, Thailand, Laos, Vietnam, and Myanmar) and East Asia (China, Taiwan, Japan, and South Korea)
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Aleurone in the context of Bran
Bran, also known as miller's bran, is the component of a cereal grain consisting of the hard layers – the combined aleurone and pericarp – surrounding the endosperm. Corn (maize) bran also includes the pedicel (tip cap). Along with the germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains. Bran is highly nutritious, but is difficult to digest due to its high fiber content; its high fat content also reduces its shelf life as the oils/fats are prone to becoming rancid. As such, it is typically removed from whole grain during the refining process – e.g. in processing wheat grain into white flour, or refining brown rice into white rice.
Bran is present in cereal grain, including rice, corn (maize), wheat, oats, barley, rye, and millet. Bran is not the same as chaff, which is a coarser, scaly material surrounding the grain and is indigestible by humans.