The interaction between amylose and amylopectin synthesis in rice endosperm grown at high temperature

被引：40

作者：

Fan, Xiaolei ^{[1
,2
]}

Li, Yingqiu ^{[1
]}

Lu, Yan ^{[1
]}

Zhang, Changquan ^{[1
,2
]}

Li, Enpeng ^{[1
,2
]}

Li, Qianfeng ^{[1
,2
]}

Tao, Keyu ^{[3
]}

Yu, Wenwen ^{[3
]}

Wang, Jingdong ^{[1
]}

Chen, Zhuanzhuan ^{[1
]}

Zhu, Yun ^{[1
]}

Liu, Qiaoquan ^{[1
,2
]}

机构：

[1] Yangzhou Univ, Jiangsu Key Lab Crop Genet & Physiol, Key Lab Plant Funct Genom, Minist Educ,Coll Agr, Yangzhou 225009, Jiangsu, Peoples R China

[2] Yangzhou Univ, Jiangsu Coinnovat Ctr Modern Prod Technol Grain C, Jiangsu Key Lab Crop Genom & Mol Breeding, Yangzhou 225009, Jiangsu, Peoples R China

[3] Univ Queensland, Queensland Alliance Agr & Food Innovat, Ctr Nutr & Food Sci, Brisbane, Qld 4072, Australia

来源：

FOOD CHEMISTRY | 2019年 / 301卷

基金：

中国博士后科学基金; 中国国家自然科学基金;

关键词：

Growth under high temperature; Rice (Oryza sativa L.); Starch microstructure; Mathematical modeling; Enzymatic analysis; GRAIN-FILLING PERIOD; STARCH BIOSYNTHESIS; HEAT TOLERANCE; QUALITY; DISTRIBUTIONS; ACCUMULATION; GRANULES; ANTHESIS; ENZYMES; PLANTS;

D O I：

10.1016/j.foodchem.2019.125258

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Starch is the abundant component in rice endosperm, and its microstructure determines the quality and functional properties of rice grain. It is well known that the starch fine structure is markedly influenced by high temperature during grain filling. However, it is poorly understood on the competition among starch synthesis related enzymes as well as the interaction between amylose and amylopectin biosynthesis under increased growing temperature. In this study, the non-waxy and waxy rice were planted under normal and high temperatures. Parameterizing analysis of the starch microstructure using mathematical models proved that amylose synthesis competed with the elongation of long amylopectin chains (DP > 60); Short chains of amylopectin can be used as the substrate for elongation of longer amylopectin chains; High temperature eliminated the consistency and regularly of the synthesis of amylose and amylopectin. In addition, enzyme assay proved the validly of fitting results from mathematical modeling analysis of starch.

引用

页数：10

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