不同水稻品种支链淀粉结构的差异及其与淀粉理化特性的关系

doi:10.3724/SP.J.1006.2010.00276

Abstract

Abstract:

As the main constituents of rice starch, rice amylopectin and its structure is one of major determinants for the development of starch granule structures and starch physicochemical properties. Understanding amylopectin chain length distribution properties in different rice varieties, and clarifying the correlations between the amylopectin structure and rice starch physicochemical properties, may provide theoretical basis for revealing the mechanism of rice quality development and guide rice quality improvement. In this study, the amylopectin structure of some rice varieties in China and some introduced rice varieties with different qualities were characterized by improved fluorophore-assisted carbohydrate electrophoresis (FACE) method based on DNA sequencer. On the basis of eliminating the impact of amylose content (AC), the correlations between amylopectin structure and rice starch physical chemistry properties were analyzed. The results indicated that rice amylopectin structure in 50 varieties could be classified into I-type and II-type, according to the amylopectin chain ratio of åDP£11/åDP£24. The amylopectin chain ratio of the I-type amylopectin is less than 0.22, whereas the II-type is higher than 0.26. All the 15 japonica varieties’ amylopectin belonged to II-type. Among the 35 indica varieties, for amylopectin structure, 15 belonged to I-type and 20 belonged to II-type. The SDP6-11 and amylopectin chain ratio had very significantly negative correlations (P<0.01) with pasting temperature (PT) and relative crystallinity (RC). The åDP28-34 had very significantly negative correlations with PT, but did not have significantly correlations with RC. The åDP13-24 and åDP39-49 had very significantly positive correlations with PT and significantly positive correlations (P<0.05) with RC. In glutinous rice, low AC and high AC varieties, the correlations of SDP6-11, åDP28-34, amylopectin chain ratio with PT and RC were essentially consistent with these in all varieties. The correlations between åDP28-34 and PT in low AC, between åDP39-49 and PT in glutinous rice and high AC varieties, between åDP39-49 and RC in high AC varieties were consistent with these in all varieties. The proportion of chain amounts in amylopectin with different chain length ranges was not significantly correlated with GC and RVA profile properties. Therefore, the proportion of chain amounts in amylopectin with different chain length ranges has relation to rice starch PT and RC, but not close relation to GC and RVA profile characteristics in most cases. The short chain amounts of DP6-11 have a function of decreasing rice starch PT and RC, the medium chain amounts of DP13-24 have a function of increasing rice starch PT and RC, the relatively long chain amounts of DP 28-34 have a function of decreasing rice starch PT and the long chain amounts of DP 39-49 have a function of increasing rice starch PT and RC.

Key words: Rice, Amylopetin, Chain length distribution, Relative crystallinity, Pasting temperature, RVA profile properties

HE Xiao-Peng,ZHU Chang-Lan,LIU Ling-Long,WANG Fang,FU Jun-Ru,JIANG Ling. Difference of Amylopectin Structure among Various Rice Genotypes Differing in Grain Qualities and Its Relation to Starch Physicochemical Properties[J].Acta Agron Sin, 2010, 36(2): 276-284.

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Difference of Amylopectin Structure among Various Rice Genotypes Differing in Grain Qualities and Its Relation to Starch Physicochemical Properties

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