Effects of grain development on formation of resistant starch in rice
Effects of grain development on formation of resistant starch in rice
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DOI：
10.1016/j.foodchem.2014.05.014
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发表时间：
2014-12-01
期刊：
影响因子：
8.8
通讯作者：
Wu, Dianxing
中科院分区：
文献类型：
--
作者：
Shu, Xiaoli;Sun, Jian;Wu, Dianxing
以3个抗性淀粉含量不同的水稻突变体为材料，研究了灌浆过程对水稻抗性淀粉形成的影响。在籽粒发育过程中，RS含量随籽粒成熟而增加，与粒重和淀粉分子量（M-n，M-w）呈负相关，与分子量分布（多分散性，Pd）呈正相关。高RS水稻的淀粉粒形态基本一致，表现出与普通水稻不同的增殖方式。高RS水稻的ADP-葡萄糖焦磷酸化酶和淀粉分支酶活性较低，而淀粉合成酶和淀粉去分支酶活性较高，这可能是高RS水稻形成小而不规则的淀粉颗粒的原因。此外，较低的分子量和较宽的分子量分布导致淀粉的理化性质的差异。(C)2014爱思唯尔有限公司版权所有。
Three rice mutants with different contents of resistant starch (RS) were selected to investigate the effects of grain filling process on the formation of resistant starch. During grain development, the content of RS was increased with grain maturation and showed negative correlations with the grain weight and the starch molecular weight (M-n, M-w) and a positive correlation with the distribution of molecular mass (polydispersity, Pd). The morphologies of starch granules in high-RS rice were almost uniform in single starch granules and exhibited different proliferation modes from common rice. The lower activities of ADP-glucose pyrophosphorylase and starch branching enzyme and the higher activity of starch synthase and starch de-branching enzyme observed in high-RS rice might be responsible for the formation of small irregular starch granules with large spaces between them. In addition, the lower molecular weight and the broad distribution of molecular weights lead to differences in the physiochemical properties of starch. (C) 2014 Elsevier Ltd. All rights reserved.