The effect of mutant genes at the r, rb, rug3, rug4, rug5 and lam loci on the granular structure and physico-chemical properties of pea seed starch
The effect of mutant genes at the r, rb, rug3, rug4, rug5 and lam loci on the granular structure and physico-chemical properties of pea seed starch
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DOI：
10.1016/s0144-8617(99)00020-x
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发表时间：
1999-08-01
影响因子：
11.2
通讯作者：
Hedley, CL
中科院分区：
文献类型：
--
作者：
Bogracheva, TY;Cairns, P;Hedley, CL
研究了一系列豌豆种子突变体淀粉的颗粒结构和糊化特性。影响淀粉合成过程中底物供给的基因（rb、rug3、rug4）影响了淀粉的总结晶度，可能增加了淀粉中A多态性的含量。相反，直接影响淀粉聚合物合成的基因（r, rug5, lam）增加了B多态性的含量，但对总结晶度的影响很小。在糊化过程中，来自irb、rug3、rug4和lam突变体的淀粉具有与野生型相似的窄吸热峰，尽管所有突变体的淀粉具有不同的峰值温度和焓变。来自r和rug5突变体的淀粉与所有其他淀粉非常不同，在糊化过程中有非常广泛的转变。此外，来自这些突变体的淀粉中的支链淀粉改变了形成颗粒中有序结构的聚合物部分的链长。1999爱思唯尔科学有限公司版权所有。
The granular structure and gelatinisation properties of starches from a range of pea seed mutants were studied. Genes which affect the supply of substrate during starch synthesis (rb, rug3, rug4) affected the total crystallinity and possibly increased the content of A polymorphs in the starch. Conversely, genes directly affecting the synthesis of starch polymers (r, rug5, lam) increased the content of B polymorphs, but had a minimal effect on total crystallinity. During gelatinisation, starches from the I rb, rug3, rug4 and lam mutants had narrow endothermic peaks which were similar to starch from the wild-type, although all the starches had different peak temperatures and enthalpy changes. Starches from r and rug5 mutants were very different to all other starches, having a very wide transition during gelatinisation. In addition, the amylopectin in starch from these mutants had altered chain lengths for those parts of the polymer which form the ordered structures in the granule. (C) 1999 Elsevier Science Ltd. All rights reserved.