Effect of high temperature on fine structure of amylopectin in rice endosperm by reducing the activity of the starch branching enzyme

Jiang, Huawu; Dian, Weimin; Wu, Ping

doi:10.1016/s0031-9422(03)00005-0

Cited by 141 publications

(138 citation statements)

References 34 publications

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“…A similar relationship between the ambient temperature during the maturation period and the gelatinization temperature was also reported in rice starch (Asaoka et al, 1984;Okuda et al, 2009) and amylose content in rice grains (Resurreccion et al, 1977;Sano et al, 1985;Yamakawa et al, 2007). It was reported that the fine structure of amylopectin changed with ambient temperature during the maturation period together with gene expression patterns and enzyme activity levels associated with starch synthesis (Inouchi et al, 2000;Jiang et al, 2003;Umemoto et al, 1999;Yamakawa et al, 2007). Similar trends were also reported in sweet potatoes (Noda et al, 1997) and wheat (Matsuki et al, 2003), but not in rice.…”

Section: Variability In Starch Properties Under Different Ambient Temsupporting

confidence: 72%

Starch Properties Affecting Maltose Production Ability in Vegetable Black Soybean Seeds (Edamame) with Different Maturation Periods

2018

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The black soybean landrace 'Tanbaguro', consumed as vegetable seeds (edamame), is characterized by its uniquely high maltose production after heat processing, which is an important trait contributing to its enhanced sweetness. We investigated starch properties related to the maltose production in edamame together with several other affecting biochemical factors. As a result, it was estimated that the low gelatinization temperature of starch predominantly contributed to the increased maltose production and was associated with the increased proportion of short-chain amylopectin, although β-amylase activity did not show any significant correlation with maltose productivity. Additionally, amylose content may promote maltose production by the progression of starch gelatinization together with its effectiveness as a substrate of β-amylase. These starch properties were sensitive to ambient temperature, especially during the latter half of the maturation period. Therefore, it is suggested that maltose productivity in edamame seeds was strongly correlated with the maturing properties of soybean lines. On the other hand, starch content that was insensitive to ambient temperature during the maturing period was also estimated to contribute to the increase in maltose productivity complementarily by multiple regression analysis for varietal difference. These results suggested that starch content showed the additional importance in the varietal difference of maltose productivity among earlier maturing soybean lines than 'Tanbaguro'.

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Section: Variability In Starch Properties Under Different Ambient Temsupporting

confidence: 72%

Starch Properties Affecting Maltose Production Ability in Vegetable Black Soybean Seeds (Edamame) with Different Maturation Periods

2018

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“…In addition, stickiness in 2006 and 2007 was positively correlated with DH. Temperature during the ripening period affects AC (Asaoka et al 1985) and amylopectin structure (Asaoka et al 1985, Jiang et al 2003, Yamakawa et al 2007. Because the difference in temperature during ripening period among RILs was from 1.5°C to 3.0°C, the effects of DH on the stickiness of RILs can not be ignored.…”

Section: Discussionmentioning

confidence: 99%

QTL detection for stickiness of cooked rice using recombinant inbred lines derived from crosses between japonica rice cultivars

Kobayashi¹,

Tomita²

2008

Breed. Sci.

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To establish a marker-assisted selection system for the eating quality of cooked rice, we performed quantitative trait locus (QTL) analysis using 188 recombinant inbred lines (RILs) derived from crosses of two japonica cultivars, 'Sakihikari' and 'Nipponbare'. The former has excellent eating quality with strong stickiness whereas the latter is less sticky. We evaluated the stickiness of cooked rice using a sensory test, as well as amylose content (AC), amylographic characteristics (AM), and days-to-heading of RILs, which affect stickiness, in 2005, 2006 and 2007, and used them for QTL analysis. Six QTLs for stickiness were identified on chromosomes 1, 3 (two QTLs), 6, 7 and 8. Of these, qST3-1 on the short arm of chromosome 3 was detected throughout the three-year experiments but the others were detected in one year only. We also mapped two QTLs for AC, 19 QTLs for AM, and three QTLs for days-to-heading. Stickiness of RILs was significantly correlated with AM, and several QTLs for AM were detected in the same QTL regions for stickiness. These results thus suggested that AM was important for the stickiness of RILs. The obtained QTL information is useful to identify DNA markers tightly linked to genes controlling eating quality.

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“…The temperature during grain fi lling clearly affects amylose content of rice with the Wx b allele, but not that of rice with the Wx a allele (Asaoka et al, 1984;Hirano and Sano, 1998;Umemoto and Terashima, 2002). Rice grains that mature at a lower temperature have amylopectin rich in short chains (Umemoto et al, 1999;Inouchi et al, 2000), presumably through changes in branching enzyme activities (Jiang et al, 2003). In addition to the higher amylose content due to the Wx a allele, the higher proportion of amylopectin short chains together with the higher protein content of NIL(Wx Overall preference and gloss were scored from -5 to +5 (11 classes), and stickiness and softness from -3 to +3 (7 classes).…”

Section: Characterization Of Nils In Relation To Starchmentioning

confidence: 99%

Effects of Variations in Starch Synthase on Starch Properties and Eating Quality of Rice

Umemoto

Horibata

Aoki

et al. 2008

Plant Production Science

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Effect of high temperature on fine structure of amylopectin in rice endosperm by reducing the activity of the starch branching enzyme

Cited by 141 publications

References 34 publications

Starch Properties Affecting Maltose Production Ability in Vegetable Black Soybean Seeds (Edamame) with Different Maturation Periods

Starch Properties Affecting Maltose Production Ability in Vegetable Black Soybean Seeds (Edamame) with Different Maturation Periods

QTL detection for stickiness of cooked rice using recombinant inbred lines derived from crosses between japonica rice cultivars

Effects of Variations in Starch Synthase on Starch Properties and Eating Quality of Rice

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