Expression of a cassava granule‐bound starch synthase gene in the amylose‐free potato only partially restores amylose content

Amyloses with distinct molecular masses are found in the starch of pea embryos compared with the starch of pea leaves. In pea embryos, a granule-bound starch synthase protein (GBSSIa) is required for the synthesis of a significant portion of the amylose. However, this protein seems to be insignificant in the synthesis of amylose in pea leaves. cDNA clones encoding a second isoform of GBSSI, GBSSIb, have been isolated from pea leaves. Comparison of GBSSIa and GBSSIb activities shows them to have distinct properties. These differences have been confirmed by the expression of GBSSIa and GBSSIb in the amylose-free mutant of potato. GBSSIa and GBSSIb make distinct forms of amylose that differ in their molecular mass. These differences in product specificity, coupled with differences in the tissues in which GBSSIa and GBSSIb are most active, explain the distinct forms of amylose found in different tissues of pea. The shorter form of amylose formed by GBSSIa confers less susceptibility to the retrogradation of starch pastes than the amylose formed by GBSSIb. The product specificity of GBSSIa could provide beneficial attributes to starches for food and nonfood uses.

show abstract

“…These data suggest that cassava GBSSI and potato GBSSI also may be distinct in their activities in plants (Salehuzzaman et al, 1999).…”

Section: Differences In the Products Of Gbssi Isoformsmentioning

confidence: 75%

Discrete Forms of Amylose Are Synthesized by Isoforms of GBSSI in Pea[W]

Edwards

Vincken²,

Suurs³

et al. 2002

The Plant Cell

Self Cite

View full text Add to dashboard Cite

show abstract

“…The amylose content of potato flours with different pretreatments (prefreezing treatment and precooking treatment) followed the order: prefreezing treatment > control group > Precooking treatment. The main component of potato flour is starch, in which the amylose content is about 20% of the potato starch and the amylopectin content is about 80% of the potato starch (Salehuzzaman et al., 1999; Smith et al., 1997). Starch‐rich raw materials are widely used in the food industry; its use in the industry depends in addition to its physical‐chemical characteristic and functional properties also of the amylose, amylopectin ratio, and the molecular components of amylose and amylopectin (Souza et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

“…The effects of electrohydrodynamic drying and different pretreat- pectin content is about 80% of the potato starch (Salehuzzaman et al, 1999;Smith et al, 1997). Starch-rich raw materials are widely used in the food industry; its use in the industry depends in addition to its physical-chemical characteristic and functional properties also of the amylose, amylopectin ratio, and the molecular components of amylose and amylopectin (Souza et al, 2020).…”

Section: Starch Compositionmentioning

confidence: 99%

Effects of electrohydrodynamic drying and prefreezing pretreatment on physicochemical and functional properties of potato flours

Yang

Bai

Zhao

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

In this paper, the effects of electrohydrodynamic drying and different pretreatments such as prefreezing (washing, prefreezing at −20℃ for 24 hr, thawing, slicing, color care, and drying) and precooking (washing, slicing, color care, precooking, and drying) on the physicochemical and functional properties of potato flours were evaluated and compared with a control sample (washing, slicing, color care, and drying), using standard methods. The results revealed that in the early stage of electrohydrodynamic drying, the drying rate of potatoes gradually increased with the increase of voltage. And the oil absorption index and water solubility index of the potato flours prepared by 20‐KV drying voltage were greater than other voltages as a whole. Compared with the control group and precooking treatment, the drying time of prefreezing potatoes reduced by 1–2 hr. The characteristics of potato flours prepared by prefreezing treatment were higher than that of the control group and precooking treatment, such as amylose content, water absorption index, swelling power, and viscosity. The study showed that pretreating potato tuber using prefreezing prior to electrohydrodynamic drying gave the best quality potato flour compared to the control sample. Practical applications Precooking is the main pretreatment method for preparing potato flour. After precooking, the potato flour has been partially gelatinized, and the gelatinized potato flour is difficult to meet the processing requirements. Electrodynamic drying is a new type of nonheat treatment drying method, which can avoid the deterioration of the quality of potato dehydrated products caused by high temperature. And the prefreezing treatment has not been applied in the production of potato flour. Electrohydrodynamic drying combined with prefreezing treatment may help to change the functional properties of potato flours and expand the diversity of potato flours. This drying mode will provide a useful reference for the drying research of other materials.

show abstract

“…En los años 90s los trabajos estuvieron dedicados a la identificación de cada uno de los genes y al estudio de su expresión de manera individual por técnicas como RT-PCR o Northern-blot (Martin y Smith, 1995;Munyikwa et al, 1997;Salehuzzaman et al, 1999). Recientemente se han llevado a cabo estudios de expresión global empleando microarreglos o ARN-seq (Yang et al, 2011;Firon et al, 2013).…”

Section: Discussionunclassified

Evaluación De La Expresión De Genes Implicados en La Biosíntesis De Almidón en Diferentes Variedades De Yuca

Sierra¹,

Chavarriaga²,

Ceballos³

et al. 2014

Acta biol. Colomb.

View full text Add to dashboard Cite

Citation / Citar este artículo como: Cortés Sierra S, Chavarriaga P, Ceballos H, López Carrascal C. Evaluación de la expresión de genes implicados en la biosíntesis de almidón en diferentes variedades de yuca. Acta biol. Colomb. 2015;20(2):37-46. doi: http://dx.doi.org/10.15446/abc.v20n2.42875 RESUMENLas raíces almacenadoras de yuca representan una fuente importante de almidón. La ruta metabólica del almidón ha sido reconstruida recientemente en yuca gracias a la liberación de la secuencia completa de su genoma. En este estudio se evaluó la expresión de los genes que codifican para las enzimas pululanasa, isoamilasa, α-amilasa, enzima desproporcionante, ADP-glucosa pirofoforilasa, almidón sintasa unida al gránulo, enzima ramificante del almidón y sintasa soluble del almidón, en las raíces almacenadoras de plantas de cinco y 11 meses de edad, en un grupo de cinco variedades de yuca. Se evidenciaron diferencias importantes en la expresión de estos genes entre las variedades evaluadas y entre los dos tiempos. Las variedades CM523-7 y SM1219-2 presentaron uno de los niveles más altos de expresión para los genes ADP-glucosa pirofoforilasa y almidón sintasa unida al gránulo mientras que el gen para α-amilasa fue el más bajo en estas dos variedades. Aunque la variedad TMS60444 presentó niveles de expresión similares en genes implicados en la síntesis de almidón, fue la que presentó el mayor nivel de expresión de la α-amilasa. Estos datos se pueden correlacionar con el relativo bajo contenido de materia seca en esta variedad. Los datos de expresión génica presentados en este trabajo permitirán complementar información sobre actividad enzimática con miras a identificar los elementos más importantes en la acumulación diferencial de almidón entre variedades de yuca.Palabras clave: expresión diferencial, metabolismo, qRT-PCR. ABSTRACTCassava storage roots represent an important starch source. Recently, the starch metabolic pathway in cassava has been reconstructed thanks to the full release of its genome. In this study gene expression was evaluated for genes coding pullulanase, isoamylase, α-amylase, deproportionating enzyme, ADP-glucose pyrophosphorylase, granule bound starch synthase, starch branching enzyme and soluble starch synthase, in cassava storage roots five and 11 months old, in five cassava varieties. Important gene expression differences were detected both at the variety and time level. CM523-7 and SM1219-2 showed one of the highest expression levels for AGPase and GBSS genes, while α-amylase showed the lowest level in these two varieties. TMS60444 variety showed similar expression levels in starch biosynthesis-related genes, but conversely also showed the highest α-amylase expression. This correlates with the relative low dry-matter content in TMS60444. Gene expression data reported here will allow complementing actual information on enzymatic activity, in order to identify the most relevant factors in differential starch accumulation between cassava varieties.

show abstract

Expression of a cassava granule‐bound starch synthase gene in the amylose‐free potato only partially restores amylose content

Cited by 7 publications

References 29 publications

Discrete Forms of Amylose Are Synthesized by Isoforms of GBSSI in Pea[W]

Discrete Forms of Amylose Are Synthesized by Isoforms of GBSSI in Pea[W]

Effects of electrohydrodynamic drying and prefreezing pretreatment on physicochemical and functional properties of potato flours

Evaluación De La Expresión De Genes Implicados en La Biosíntesis De Almidón en Diferentes Variedades De Yuca

Contact Info

Product

Resources

About