Starch fine structure and functional properties during seed development in BEIIb active and deficient rice
文献类型： 外文期刊
作者： Ying, Yining 1 ; Zhang, Zhongwei 1 ; Tappiban, Piengtawan 1 ; Xu, Feifei 1 ; Deng, Guofu 2 ; Dai, Gaoxing 2 ; Bao, Jinsong 1 ;
作者机构： 1.Zhejiang Univ, Inst Nucl Agr Sci, Coll Agr & Biotechnol, Key Lab Nucl Agr Sci,Minist Agr & Zhejiang Prov, Zijingang Campus, Hangzhou 310058, Peoples R China
2.Guangxi Acad Agr Sci, Rice Res Inst, Nanning 530007, Peoples R China
3.Zhejiang Univ, Hainan Inst, Yazhou Bay Sci & Technology City, Sanya 572025, Peoples R China
关键词： Rice; Starch synthesis; Branching enzyme; Starch structure; Functional properties
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：11.2； 五年影响因子：10.2 ）
ISSN： 0144-8617
年卷期： 2022 年 292 卷
页码：
收录情况： SCI
摘要： Loss of starch branching enzyme IIb (BEIIb) leads to altered starch structure and increased amylose content. The changes in starch fine structure and function during seed development were investigated as a result from differentially expressed genes between wildtype (WT) and be2b rice. The expression patterns of all starch synthesis related genes except the AGPS1 were altered in be2b. From five to 15 days after flowering (DAF), the amylose content and proportion of A chains of amylopectin increased, while those of B2, B3 chains and average chain length declined in both WT and be2b. The mutant had a C-type crystalline pattern and a higher relative crystallinity (RC) at five and 10 DAF, which was transferred to a B-type and a lower RC at 15 DAF in be2b, while the WT had A-type starch at all developmental stages. A possible model for amylose and amylopectin structure in WT and be2b was proposed.
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