Differences in starch characteristics of rice strains having different sensitivities to maturation temperatures
Differences in starch characteristics of rice strains having different sensitivities to maturation temperatures
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DOI：
10.1111/j.1439-037x.2004.00095.x
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发表时间：
2004-06
影响因子：
3.5
通讯作者：
Y. Suzuki;Y. Sano;T. Ishikawa;T. Sasaki;U. Matsukura;H. Hirano
中科院分区：
文献类型：
--
作者：
Y. Suzuki;Y. Sano;T. Ishikawa;T. Sasaki;U. Matsukura;H. Hirano
Wxb水稻籽粒发育过程中的直链淀粉合成受环境温度的影响。我们以前分离到了一个突变候选基因(COI)，其中直链淀粉的合成对低温不敏感。研究了成熟温度(21℃和28℃)对COI及其出发菌株76-3/T65淀粉特性的影响。熟化温度对76-3/T65的直链淀粉含量和糊化特性影响较大，对COI影响较小。在两种温度下成熟的两种菌株的支链淀粉链长度分布基本相同。结论糊化起始温度(To)、糊化峰值(Tp)、糊化温度(Tc)、糊化热焓(Ah)随环境温度的升高而降低，21℃时COI的Tp、Tc和Hh显著高于76-3/T65。因此，与76-3/T65相比，COI突变体受成熟温度的影响较小，可能是了解生化和遗传淀粉生物合成对温度轻微变化反应的有用菌株。
The amylose synthesis in rice with Wx b is affected by environmental temperature during seed development. We previously isolated a mutant candidate (coi) in which amylose synthesis is insensitive to a cool temperature. Here, the effects of maturation temperature (21 °C vs. 28 °C) on the starch characteristics of coi and its original strain 76-3/T65 were studied. Amylose contents and gelatinization properties of 76-3/T65 were affected by maturation temperatures, while coi was less affected. The amylopectin chain length distributions were almost the same between the two strains maturated at both temperatures. Gelatinization onset (T o ), peak (T p ), conclusion temperatures (T c ) and enthalpies (AH) decreased with environmental temperatures, and Tp, T c and AH of coi at 21 °C were significantly higher than those of 76-3/T65. Thus, the coi mutant,less affected by maturation temperature than that of 76-3/T65, may be a useful strain in understanding biochemical and genetic starch biosynthesis response to slight changes in temperature.