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得可以改变植物中的淀粉成分和含量并产生新颖的淀粉。已经确定了许多玉米隐性基因，这些基因改变了胚乳，AE，DU，SU2，SH1，SH1，SH2，BT1，BT2基因中淀粉的质量和数量。 AE淀粉含有高表观的双链淀粉和中间级分，该淀粉是通过凝胶渗透色谱（GPC）的等异基酶脱离材料提取的，并且与正常玉米相比，胶合酶脱离的材料具有更高的胶质化温度，对淀粉酶的敏感性较低。双重和三突变体的淀粉的性质（双链蛋白含量，淀粉蛋白链链长分布，胶质化温度，X射线衍射模式等），包含其他基因的隐性AE基因的淀粉，其他基因更改为其他基因。 1。胶质化AE淀粉的GPC洗脱曲线表现出大量的链淀粉馏分，与AE相似。 su2和ae; SH1淀粉。 2。ae，ae的链淀粉含量； SH1，AE； du，ae; SH2和AE； BT2淀粉的范围在33-37％。 AE的链淀粉含量； BT1和AE； SH4淀粉与正常玉米相似。 3。在AE的链淀粉蛋白中，DP小于18的单位链的比率； su2和ae; SH1淀粉大大减少了AE； BT1和AE；与正常淀粉和AE相比，SH4淀粉略有减少。 SH2和AE； BT2淀粉几乎与普通淀粉相似。 4。链氨基蛋白单位链DP 6-12的峰面积比与天然淀粉的胶质化峰值温度相反（r = -0.884）。 5。由特征性淀粉蛋白结构组成的淀粉是由表现出不同热特性的多个隐性基因引起的。 6。AE的淀粉颗粒的消化率； su2和ae;与正常玉米相比，粗葡萄糖酶的SH1较低。