THE BIOCHEMISTRY AND MOLECULAR-BIOLOGY OF STARCH SYNTHESIS IN CEREALS
THE BIOCHEMISTRY AND MOLECULAR-BIOLOGY OF STARCH SYNTHESIS IN CEREALS
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DOI：
10.1071/pp9950647
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发表时间：
1995-01-01
期刊：
影响因子：
--
通讯作者：
APPELS, R
中科院分区：
文献类型：
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作者：
MORELL, MK;RAHMAN, S;APPELS, R
淀粉是植物产品的关键成分，既是各种主食和加工食品的主要成分，也是工业加工的原料。虽然传统上一直关注淀粉生产的数量，但随着消费者需求变得更加复杂和淀粉的工业应用范围扩大，淀粉质量对最终用户的重要性越来越大。淀粉质量的决定因素包括直链淀粉与支链淀粉的比例、这些组分中分子结构的分布以及淀粉在颗粒中的包装。在向胚乳胞浆输送的蔗糖转化为淀粉质中的淀粉的过程中所涉及的生化过程大致可以理解。然而，特定的同工酶或过程对生产特定结构的淀粉的重要性还没有被很好地理解。本文综述了植物淀粉的生理、生化和分子生物学方面的研究进展，重点介绍了谷类胚乳中淀粉的合成。讨论了理解淀粉合成中的分子事件之间的联系以及开发控制谷物淀粉数量和质量的策略的进展。
Starch is a key constituent of plant products finding utility as both a major component of a wide range of staple and processed foods, and as a feedstock for industrial processes. While there has traditionally been a focus on the quantity of starch production, starch quality is of increasing importance to the end-user as consumer demands become more sophisticated and as the range of industrial applications of starch broadens. Determinants of starch quality include the amylose to amylopectin ratio, the distribution of molecular structures within these fractions, and the packaging of the starch in granules. The biochemical processes involved in the transformation of the sucrose delivered to the endosperm cytosol to starch in the amyloplast are understood in broad outline. The importance of particular isoenzymes or processes to the production of starches of specific structures are, however, not well understood. This paper reviews aspects of the physiology, biochemistry and molecular biology of starch in plants, with an emphasis on the synthesis of starch in the cereal endosperm. Progress in understanding the linkages between the molecular events in starch synthesis and developing strategies for the manipulation of starch quantity and quality in cereals are discussed.