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作物学报 ›› 2024, Vol. 50 ›› Issue (11): 2665-2673.doi: 10.3724/SP.J.1006.2024.41020

• 综述 •    下一篇

小麦淀粉的理化特性及其合成的分子机制

康国章(), 王永华, 郭天财()   

  1. 河南农业大学 / 国家小麦工程技术研究中心, 河南郑州 450046
  • 收稿日期:2024-03-11 接受日期:2024-07-25 出版日期:2024-11-12 网络出版日期:2024-07-30
  • 通讯作者: *郭天财, E-mail: gtcxiaomai@163.com
  • 作者简介:E-mail: guozhangkang@henau.edu.cn
  • 基金资助:
    国家自然科学基金项目(32171924);国家自然科学基金项目(31871550);国家自然科学基金项目(U1704110);国家自然科学基金项目(31571575);国家自然科学基金项目(31171471);国家自然科学基金项目(30871472)

Physicochemical properties of wheat starch and the molecular mechanisms of its synthesis

KANG Guo-Zhang(), WANG Yong-Hua, GUO Tian-Cai()   

  1. Henan Agricultural University / National Engineering Research Center for Wheat, Zhengzhou 450046, Henan, China
  • Received:2024-03-11 Accepted:2024-07-25 Published:2024-11-12 Published online:2024-07-30
  • Contact: *E-mail: gtcxiaomai@163.com
  • Supported by:
    National Natural Science Foundation of China(32171924);National Natural Science Foundation of China(31871550);National Natural Science Foundation of China(U1704110);National Natural Science Foundation of China(31571575);National Natural Science Foundation of China(31171471);National Natural Science Foundation of China(30871472)

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摘要：

淀粉是小麦籽粒中最重要的组分, 其含量直接影响粒重和产量, 其理化特性是面条、馒头等蒸煮面食制品的主要决定因子。因此, 研究小麦淀粉理化特性及其合成的分子机制具有重要意义。直链淀粉和支链淀粉分别占小麦总淀粉含量的17%~34%和66%~83%, 以A型和B型2种颗粒形状存在, 淀粉含量、直/支比、膨胀和糊化等理化特性显著影响了面条和馒头等蒸煮面食制品的加工品质。小麦基因组中有26个基因编码了淀粉合成酶的亚基或同工酶, 这些基因的表达在转录、转录后和翻译后修饰等水平上受到调控。本文综述了小麦淀粉理化特性及其与面食制品品质之间的关系, 小麦淀粉合成功能基因及其在转录水平调控、转录后调控和翻译后修饰等分子机制方面的最新研究进展, 并对小麦淀粉研究的未来方向进行了展望。

关键词: 小麦, 淀粉, 理化特性, 分子机制

Abstract:

Starch is the most important component of wheat grain, determining grain weight and significantly influencing the quality of noodles and steamed buns, the primary cooking pasta products in China. Therefore, it is crucial to deeply explore the physicochemical properties of wheat starch and the molecular mechanisms underlying its synthesis. In common wheat, amylose and amylopectin constitute 17%-34% and 66%-83% of the total starch content, respectively. These two components exist in two particle shapes: A-type ( > 9.8 μm) and B-type ( < 9.8 μm). Their physicochemical properties (content, amylose/amylopectin ratio, swelling, gelatinization, etc.) significantly affect the processing quality of cooked pasta products such as noodles and steamed buns. The wheat genome contains 26 genes that encode subunits or isoenzymes of starch synthesis enzymes, with their expression levels being heavily regulated at transcriptional, post-transcriptional, and post-translational levels. This review examines the physicochemical properties of wheat starch, the relationships between these properties and the processing quality of noodles and steamed buns, the functional genes involved in starch synthesis, and their regulatory factors at transcriptional, post-transcriptional, and translational levels. Finally, future research directions for wheat starch are discussed.

Key words: Triticum aestivum L., starch, physicochemical properties, molecular mechanisms

表1

小麦、水稻和玉米基因组内淀粉合成功能基因数目与类型"

淀粉合成酶Starch synthesis enzyme 小麦Wheat[38] 水稻Rice[39] 玉米Maize[40]
序号
No.		 基因名称
Gene name		 编号
Acc. no.		 序号
No.		 基因名称
Gene name		 编号
Acc. no.		 序号
No.		 基因名称
Gene name		 编号
Acc. no.
AGPase 1 TaAGPS1-a X66080 1 OsAGPS1-a EF122437 1 ZmAGPS1a-1 AF330035
2 ZmAGPS1a-2 DQ118038
2 TaAGPS1-b* EU582678 2 OsAGPS1-b AP004459 3 ZmAGPS1b AF334960
3 TaAGPS2 AY727927 3 OsAGPS2 AY028315 4 ZmAGPS2 AY032604
4 TaAGPL1 DQ839506 4 OsAGPL1 AY028314 5 ZmAGPL1 BT016868
5 TaAGPL2 DQ406820 5 OsAGPL2 D50317 6 ZmAGPL2 Z38111
6 OsAGPL3 NM-001065811 7 ZmAGPL3 EF694838
7 OsAGPL4 NM-001057719 8 ZmAGPL4 EF694839
GBSS 6 TaGBSSI AF286320 8 OsGBSSI AB425323 9 ZmGBSSI AY109531
7 TaGBSSII AF109395 9 OsGBSSII AY069940 10 ZmGBSSIIa EF471312
11 ZmGBSSIIb EF472248
SS 8 TaSSI AJ292521 10 OsSSI AY299404 12 ZmSSI AF036891
9 TaSSIIa AJ269503 11 OsSSIIa AF419099 13 ZmSSIIa AF019296
10 TaSSIIb EU333947 12 OsSSIIb AF395537 14 ZmSSIIb-2 EF472249
15 ZmSSIIb-1 AF019297
11 TaSSIIc EU307274 13 OsSSIIc AF383878 16 ZmSSIIc EU284113
12 TaSSIIIa AF258608 14 OsSSIIIa AY100469 17 ZmSSIIIa AF023159
13 TaSSIIIb EU333946 15 OsSSIIIb AF432915 18 ZmSSIIIb-1 EF472250
19 ZmSSIIIb-2 EF472251
14 TaSSIV AY044844 16 OsSSIVa AY373257 20 ZmSSIV EU599036
17 OsSSIVb AY373258
BE 15 TaBEI Y12320 18 OsBEI EF122471 21 ZmBEI AY105679
16 TaBEIIa AF286319 19 OsBEIIa AB023498 22 ZmBEIIa EF433557
17 TaBEIIb AY740401 20 OsBEIIb D16201 23 ZmBEIIb EU333945
18 TaBEIII* JQ346193 21 OsBEIII AK066930 24 ZmBEIII ZMU18908
DBE 19 TaISA1 AF548380 22 OsISA1 AB015615 25 ZmISA1 ZMU18908
20 TaISA2* JX473824 23 OsISA2 NM-001061991 26 ZmISA2 EU976060
21 TaISA3* JN412069 24 OsISA3 NM-001069968 27 ZmISA3 AY172634
22 TaPUL EF137375 25 OsPUL D50602 28 ZmPUL AF080567
PHO 23 TaPHOL EU595762 26 OsPHOL AF327055 29 ZmPHOL EU857640
24 TaPHOH AF275551 27 OsPHOH NM-001051358 30 ZmPHOH EU971442
DPE 25 TaDPE1 DQ068045 28 OsDPE1 AB626975 31 ZmDPE1 BT061520
26 TaDPE2 BQ294920 29 OsDPE2 AK067082 32 ZmDPE2 BT055804
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