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软米的不同外观的粉相关结构基础和酶机制

Peng Fan¹, Wenting Wang², Jian Xu³

¹Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China; Kansas State University, Manhattan 66502, United States.

International journal of biological macromolecules

|September 28, 2024

概括

高品质的软米具有更大的粉粒和更多的长分支胺因更高的AGPase和GBSS酶活动. 这使得软米的灰度降低,透明度提高.

科学领域:

农业科学农业科学
植物生物学植物生物学
食品科学食品科学食品科学

背景情况:

软米的质量受粉结构和合成的影响.
了解粉细结构是提高大米质量的关键.

研究的目的:

为了阐明优质软米的细粉结构和形成机制.
为了比较高质量和低质量的软米品种之间的粉特性和酶活性.

主要方法:

在谷物填充过程中对外观质量,粉细结构和关键酶活动 (AGPase,GBSS,SBE) 的比较分析.
对粉粒大小,链长分布 (DP 6-24,DP ≥25),相对晶度和结构顺序的分析.

主要成果:

高质量的软米 (HA-SR) 与低质量的软米 (LA-SR) 相比,呈现出较少的状,更大的透明度,更大的粉粒,以及更高比例的长分支粉素 (DP ≥ 25).
在HA-SR中,相对结晶度较低,有序结构较少,半结晶层较厚.
酶活性不同:HA-SR在谷物填充过程中具有较高的AGPase和GBSS活性,较低的SBE活性.

结论:

更高的AGPase活性促进了更高的谷物填充率,导致更丰满的粉粒和软米的粉减少.
较高的AGPase和GBSS活动,加上较低的SBE活动,导致氨酸蛋白具有更长的分支和更少的短分支.
这些分子和结构的修改有助于降低结晶性和减少灰性,提高软米的整体质量和透明度.

关键词:

晶体结构晶体结构这是软米饭.粉结构结构粉结构

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