Mendel obtained wrinkled seeds in pea due to deposition of sugars instead of starch. It was due to which enzyme :-

Options

A. amylase
B. invertase
C. diastase
D. absence of starch-branching enzyme

Explanation

To solve the question regarding the enzyme responsible for the deposition of sugars instead of starch in wrinkled seeds of pea plants, we can follow these steps:

### Step-by-Step Solution:

1. **Understanding the Composition of Starch**:
- Starch is a polysaccharide composed of multiple glucose molecules linked together.

2. **Hydrolysis of Starch**:
- When starch is hydrolyzed, it breaks down into individual glucose molecules. This process is crucial because the presence of glucose (sugars) instead of starch leads to the wrinkled appearance of the seeds.

3. **Identifying the Enzyme**:
- The enzyme responsible for breaking down starch into glucose is called **amylase**.

4. **Types of Amylase**:
- There are different types of amylase, including salivary amylase, which breaks starch down into maltose and limit dextrins. However, the key enzyme in this context is still amylase.

5. **Conclusion**:
- Therefore, the enzyme that Mendel's observations relate to, which causes the deposition of sugars instead of starch in wrinkled pea seeds, is **amylase**.

### Final Answer:
The enzyme responsible for the deposition of sugars instead of starch in wrinkled seeds of pea is **amylase**.

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