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Zhao J, Zhang Y, Zhang Y, Hu Y, Ying Y, Xu F, Bao J. Variation in starch physicochemical properties of rice with different genic allele combinations in two environments. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Zhang C, Hao W, Lu Y, Yang Y, Chen Z, Li Q, Fan X, Luo J, Liu Q. A comparative evaluation of the effect of SSI and Wx allelic variation on rice grain quality and starch physicochemical properties. Food Chem 2022; 371:131205. [PMID: 34598118 DOI: 10.1016/j.foodchem.2021.131205] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 08/26/2021] [Accepted: 09/19/2021] [Indexed: 11/24/2022]
Abstract
Near-isogenic lines Nip(Wxb/SSIj), Nip(Wxb/SSIi), Nip(wx/SSIj) and Nip(wx/SSIi) in the japonica rice Nipponbare (Nip) background containing allelic variation in the starch synthase gene SSI and Wx were investigated for cooked rice grain quality, starch morphology, pasting profiles, fine structure and crystallinity characteristics. Rice grains carrying the SSIi allele had poor cooked rice taste in the Wxb background. The introduction of SSIi caused reduced cooked rice grain elongation, especially in the wx background. Starch granule size was reduced in SSIi rice and the viscosity of flour and starch prepared from SSIi rice was markedly increased. Moreover, analysis of the starch molecular structure revealed a remarkable increase in the short amylopectin chains and reduced starch relative crystallinity compared with SSIj rice, which resulted in decreased gelatinization characteristics. These results suggest that SSI allelic variation has multiple effects on rice grain quality, as well as starch fine structure.
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Affiliation(s)
- Changquan Zhang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/State Key Laboratory of Hybrid Rice/Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Weizhuo Hao
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Yan Lu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Yong Yang
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Zhuanzhuan Chen
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Qianfeng Li
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Xiaolei Fan
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Jixun Luo
- Commonwealth Scientific and Industrial Research Organisation, Agriculture & Food/Precision Health Future Science Platform, Acton, ACT 2601, Australia
| | - Qiaoquan Liu
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/State Key Laboratory of Hybrid Rice/Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China.
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You H, Liang C, Zhang O, Xu H, Xu L, Chen Y, Xiang X. Variation of resistant starch content in different processing types and their starch granules properties in rice. Carbohydr Polym 2022; 276:118742. [PMID: 34823776 DOI: 10.1016/j.carbpol.2021.118742] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 09/29/2021] [Accepted: 10/09/2021] [Indexed: 11/29/2022]
Abstract
Ninety-nine lines from recombinant inbred lines were selected to investigate the effects of starch synthesis-related genes on resistant starch (RS) content in different proceeding types. RS in raw milled rice (RSm), hot cooked rice (RSc), and retrogradation rice (RSr) showed a wide variation among the lines, especially RSm arrived at 10.61%. Divergent variability of RSm, RSc and RSr indicated that there were different regulation mechanisms for them. Waxy wildtype allele (Wxa) could elevate RSm, RSc and RSr, but Soluble starch synthase IIa (SSIIa) only played a vital role in regulating RSm. Wxa-indica SSIIa could increase RSm, and Wxa-japonica SSIIa (SSIIaj) could elevate RSc and RSr. The mean diameter of Wxa-SSIIaj was significantly bigger than others. The bigger starch granules, the higher RSc and RSr. Starch granules morphology with high-RSm would have a higher percentage in polyhedral and angular shape. The results provide new information for rice breeding with high-RS content.
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Affiliation(s)
- Hui You
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang 621010, China
| | - Cheng Liang
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang 621010, China
| | - Ouling Zhang
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang 621010, China
| | - Haoyang Xu
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang 621010, China
| | - Liang Xu
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang 621010, China
| | - Yongjun Chen
- Rice Research Institute of Southwest University of Science and Technology, Mianyang 621010, China.
| | - Xunchao Xiang
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang 621010, China.
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Zhang H, Xu H, Jiang Y, Zhang H, Wang S, Wang F, Zhu Y. Genetic Control and High Temperature Effects on Starch Biosynthesis and Grain Quality in Rice. FRONTIERS IN PLANT SCIENCE 2021; 12:757997. [PMID: 34975940 PMCID: PMC8718882 DOI: 10.3389/fpls.2021.757997] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Accepted: 11/23/2021] [Indexed: 05/29/2023]
Abstract
Grain quality is one of the key targets to be improved for rice breeders and covers cooking, eating, nutritional, appearance, milling, and sensory properties. Cooking and eating quality are mostly of concern to consumers and mainly determined by starch structure and composition. Although many starch synthesis enzymes have been identified and starch synthesis system has been established for a long time, novel functions of some starch synthesis genes have continually been found, and many important regulatory factors for seed development and grain quality control have recently been identified. Here, we summarize the progress in this field as comprehensively as possible and hopefully reveal some underlying molecular mechanisms controlling eating quality in rice. The regulatory network of amylose content (AC) determination is emphasized, as AC is the most important index for rice eating quality (REQ). Moreover, the regulatory mechanism of REQ, especially AC influenced by high temperature which is concerned as a most harmful environmental factor during grain filling is highlighted in this review.
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Affiliation(s)
- Hua Zhang
- State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-products, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Science, Hangzhou, China
| | - Heng Xu
- State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-products, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Science, Hangzhou, China
| | - Yingying Jiang
- State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-products, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Science, Hangzhou, China
- College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua, China
| | - Heng Zhang
- State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-products, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Science, Hangzhou, China
| | - Shiyu Wang
- State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-products, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Science, Hangzhou, China
- College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua, China
| | - Fulin Wang
- State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-products, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Science, Hangzhou, China
| | - Ying Zhu
- State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-products, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Science, Hangzhou, China
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Zhu J, Zhang CQ, Xu J, Gilbert RG, Liu Q. Identification of Structure-Controlling Rice Biosynthesis Enzymes. Biomacromolecules 2021; 22:2148-2159. [PMID: 33914519 DOI: 10.1021/acs.biomac.1c00248] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The main enzymes controlling the chain-length distributions (CLDs) of starches are starch synthases (SSs), starch branching enzymes (SBEs), and debranching enzymes (DBEs), which have various isoforms, denoted as SSI, SSII-1, etc. Different isozymes dominate the CLD in different ranges of degrees of polymerization (DPs). Models have been developed for the CLDs in terms of the activities of isoforms of these enzymes, in terms of two parameters: βi, which is the ratio of the activity of SBE to that of SS in set i, and hi, which is the relative activity of SS in that set. These provide good fits to data but without specifying which isozymes are in set i. Here, CLDs for amylopectin and amylose synthesis in rice endosperm are explored. Molecular weight distributions of the different chains formed in 87 rice varieties were obtained using size-exclusion chromatography following enzymatic debranching (converting a complex branched macromolecule to linear polymers), and fitted by the biosynthesis-based models. The mutants of each isoform among tested rice varieties were identified by amino-acid mutations in coding sequences based on the extraction and analysis of whole gene sequences. The significant differences between mutant groups of different isoforms indicate that SSI, SSII-3, SSIII-1, SSIII-2, and SBEI as well as GBSSI (an isozyme of granule-bound starch synthase) belong to the enzymes sets that control amylose biosynthesis. Further, GBSSI is in the enzyme sets that control amylopectin chains. This enables specification of all isozymes and the DP range, which they dominate, over the entire DP range. As the CLD controls many functional properties of rice, this can help breeders target and develop improved rice species.
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Affiliation(s)
- Jihui Zhu
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu 225009, China.,Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Chang-Quan Zhang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu 225009, China.,Jiangsu Key Laboratory of Crop Genetics and Physiology, Joint International Research Laboratory of Agriculture and Agri-Product Safety, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Jianlong Xu
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 9 100081, China
| | - Robert G Gilbert
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia.,Jiangsu Key Laboratory of Crop Genetics and Physiology, Joint International Research Laboratory of Agriculture and Agri-Product Safety, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Qiaoquan Liu
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu 225009, China.,Jiangsu Key Laboratory of Crop Genetics and Physiology, Joint International Research Laboratory of Agriculture and Agri-Product Safety, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu, Yangzhou University, Yangzhou, Jiangsu 225009, China
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