Investigation for properties of endosperm starches of maize containing ae gene in genetic background

遗传背景下含ae基因玉米胚乳淀粉特性的研究

• 批准号: 17580119
• 负责人: INOUCHI Naoyoshi
• 金额: $ 2.24万
• 依托单位: Fukuyama university
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2005
• 资助国家: 日本
• 起止时间: 2005 至 2006
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-17580119/
• 关键词: starch; maize; amylose; amylopectin; mutant; トウモロコシ胚乳澱粉; ae(amylose-extender)遺伝子; 糊化特性; 微細構造

Recent progress in biotechnology and genetic engineering makes it possible to modify the starch composition and contents in plants and to produce novel starch. Many recessive genes of maize have been identified that alter the quality and quantity of starch in the endosperm, ae, du, su2, sh1, sh2, bt1, bt2 genes. The ae starch contained high apparent amylose and intermediate fractions extracted by gel permeation chromatography (GPC) of isoamylase-debranched materials, and showed higher gelatinization temperature and lower susceptibility to amylase in comparison to normal maize. The properties (amylose content, amylopectin chain-length-distribution, gelatinization temperature, X-ray diffraction pattern etc.) of starches of double-and triple-mutants containing the recessive ae gene changed by the other genes as follows. 1. GPC elution profile of gelatinized ae starch exhibited a large amount of the amylose fraction and was similar to those for ae ; su2 and ae ; sh1 starches. 2. Amylose contents for ae, ae ; sh1, ae ; du, ae ; sh2 and ae ; bt2 starches were in the range of 33-37%. Amylose contents of ae ; bt1 and ae ; sh4 starches were similar to that of normal maize. 3. The ratios of unit chains with DP less than 18 in amylopectin of ae, ae ; su2 and ae ; sh1 starches were greatly reduced, those of ae ; bt1 and ae ; sh4 starches were slightly reduced in comparison with normal starch and those of ae ; sh2 and ae ; bt2 starches were nearly similar to that of normal starch. 4. The ratios of peak areas of DP 6-12 of unit chains of amylopectin were in inverse proportion to the peak temperature of gelatinization of native starch (r=-0.884). 5. The starches composed of characteristic amylopectin structure were caused by multiple recessive genes exhibiting different thermal properties. 6. The digestibility of starch granules of ae, ae ; su2 and ae ; sh1 by crude glucoamylase was lower in comparison to that of normal maize.

生物技术和基因工程的最新进展使改变植物中的淀粉组成和含量以及生产新型淀粉成为可能。玉米中的ae、du、su2、sh1、sh2、bt1、bt2等基因是影响胚乳淀粉质量和数量的隐性基因。与普通玉米相比，Ae淀粉含有较高的表观直链淀粉和异淀粉酶脱支物的凝胶渗透层析(GPC)中间组分，糊化温度较高，对淀粉酶的敏感性较低。性质(直链淀粉含量、支链长度分布、糊化温度、X-射线衍射谱等)含有隐性ae基因的双突变体和三突变体的淀粉含量由其他基因改变如下。1.糊化Ae淀粉的GPC洗脱图谱显示出大量的直链淀粉组分，与Ae；Su2和Ae；SH1淀粉的洗脱图谱相似。2.Ae、Ae、SH1、Ae、Du、Ae、Sh2、Ae、BT2淀粉的直链淀粉含量在33-37%之间。Ae、BT1和Ae、Sh4淀粉的直链淀粉含量与普通玉米相近。3.Ae、Ae；Su2和Ae；SH1淀粉支链中DP<18的单链比例显著降低，其中Ae、BT1和Ae；Sh4淀粉的单链比例略低于普通淀粉，而Ae、Sh2和Ae；BT2淀粉的单链比例与普通淀粉相近。4.支链淀粉单位链DP6-12峰面积比与天然淀粉糊化温度成反比(r=-0.884)。5.具有支链淀粉结构特征的淀粉是由表现不同热学性质的多个隐性基因引起的。6.粗糖酶对ae、ae、su2、ae、sh1淀粉粒的消化率低于普通玉米。