Physicochemical properties of high-amylose rice starches during kernel development
Physicochemical properties of high-amylose rice starches during kernel development
复制标题
高直链稻米淀粉在籽粒发育过程中的理化特性
DOI：
10.1016/j.carbpol.2012.01.013
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发表时间：
2012-04-02
影响因子：
11.2
通讯作者：
Wei, Cunxu
中科院分区：
文献类型：
--
作者：
Qin, Fengling;Man, Jianmin;Wei, Cunxu
以转高直链淀粉基因水稻TRS及其野生型特青水稻TQ为材料，研究了不同发育时期胚乳淀粉的分离和纯化。TQ和TRS淀粉在籽粒发育初期直链淀粉含量和形状相似，以后直链淀粉含量随籽粒发育而增加。TRS淀粉的直链淀粉含量的增长速度明显快于TQ淀粉。TRS淀粉在发育中后期表现为异质颗粒。TQ淀粉的结晶度仍为A型，TRS淀粉的结晶度由A型经C-A型转变为C型。与TQ淀粉相比，TRS淀粉具有较高的糊化温度、较低的糊化度、较低的膨胀力和较低的中、后期水解速率。直链淀粉含量与结晶度、糊化焓、膨胀势、酶消化率、酸水解率呈极显著负相关。(c)2012爱思唯尔有限公司保留所有权利。
In this paper, endosperm starches were isolated from a high-amylose transgenic rice line (TRS) and its wild type rice Teqing (TQ) kernels at different developmental stages. TQ and TRS starches showed similar amylose contents and shapes at early developmental stage, then the amylose content increased with kernel development. The rate of increase in amylose content was much faster in TRS starches than that in TQ starches. TRS starches showed heterogenous granules at the middle and late developmental stages. TQ starch crystallinity remained A-type, but TRS starch crystallinity changed from A- to C- via C-A-type. TRS starches showed higher gelatinization temperatures, lower gelatinization enthalpies, lower swelling powers, and lower hydrolysis rates at middle and late developmental stages compared with TQ starches. The amylose content had a significantly negative correlation with crystallinity, gelatinization enthalpy, swelling power, enzyme digestibility, and acid hydrolysis. (c) 2012 Elsevier Ltd. All rights reserved.