稻米支链淀粉结构的研究进展

doi:10.16819/j.1001-7216.2017.6051

摘要/Abstract

摘要：

随着我国国民经济的发展和人民生活水平的提高,人们对稻米品质的要求越来越高,在丰产的基础上还要求有较好的口感。支链淀粉是稻米淀粉的主要成分,其结构对食味品质有重要的影响。本文介绍了稻米支链淀粉结构的测定方法,籼粳稻支链淀粉结构的差异、遗传机制,支链淀粉超长链部分的合成调控以及支链淀粉的结构与理化特性和食味品质关系等方面的研究现状,认为今后有必要改进、完善和规范现有的支链淀粉结构测定方法,进一步研究籼粳稻杂交后代支链淀粉结构的差异,明确支链淀粉结构与亚种分化之间的关系,与此同时对支链淀粉结构与稻米食味品质之间的关系进行深入研究,以期为我国水稻生产及稻米品质改良提供理论指导。

关键词: 稻米, 支链淀粉结构, 理化特性, 食味品质

Abstract:

Rice is one of the mankind’s major food staples. Given economic development and living standard improving, the quality of rice is becoming an ever more major demand in China. Improving the cooking and eating quality has been the key focus of national and international rice breeding programs. The amylopectin is the main component of rice endosperm and its structure significantly influences the eating and cooking quality of rice. In this review, we summarized the methods of detecting the fine structure of amylopectin and the structure variations of amylopectin between indica and japonica, and concluded the genetic regulation and the synthesis regulation of extra-long chains in amylopectin. The relationships among amylopectin structure, starch physicochemical characteristics and palatabilities were also described. It is necessary to standardize and improve the method of detecting the amylopectin. Investigation on the offsprings derived from the cross between indica and japonica will be an effective way to elucidate the relationship between amylopectin structure and subspecies differentiation. Moreover, the in-depth study on the relationship between eating quality and amylopectin structure will provide theoretical guidance of high-quality rice breeding in China.

Key words: rice, amylopectin structure, physicochemical characteristics, eating quality

范名宇, 王晓菁, 王旭虹, 唐亮, 徐铨, 徐正进. 稻米支链淀粉结构的研究进展[J]. 中国水稻科学, 2017, 31(2): 124-132.

Mingyu FAN, Xiaojing WANG, Xuhong WANG, Liang TANG, Quan XU, Zhengjin XU. Research Advances of Amylopectin Structure in Rice[J]. Chinese Journal OF Rice Science, 2017, 31(2): 124-132.

图/表 2

参考文献 68

[1]	万建民. 中国水稻遗传育种与品种系谱. 北京: 中国农业出版社, 2010: 1-23.
	Wan J M.Rice Genetic Breeding and Variety Genealogy in China. Beijing: China Agriculture Press, 2010: 1-23. (in Chinese)
[2]	李丁鲁, 张建明, 王慧, 李茂柏, 朴钟泽. 长江下游地区部分优质粳稻品种与越光稻米支链淀粉结构特征及品质性状比较. 中国水稻科学, 2010, 24(4): 379-384.
	Li D R, Zhang J M, Wang H, Li M B, Piao Z Z.Differences in amylopectin structure and grain quality of Rice between some high-qualityjaponica cultivars from the lower Yangtze River region, China and Koshihikari from Niigata, Japan. Chin J Rice Sci, 2010, 24(4): 379-384. (in Chinese with English abstract)
[3]	吴殿星, 舒小丽, 吴伟. 稻米淀粉品质研究与利用. 北京:中国农业出版社, 2009: 6-7.
	Wu D X, Shu X L, Wu W.Quality Research and Utilization of Starch in Rice. Beijing: China Agriculture Press, 2009: 6-7. (in Chinese)
[4]	Vandeputte G E, Derycke V, Geeroms J, Delcour J A.Rice starches: Ⅱ. Structural aspects provide insight into swelling and pasting properties.J Cereal Sci, 2003, 38(1): 53-59.
[5]	朱昌兰, 翟虎渠, 万建民. 稻米食味品质的遗传和分子生物学基础研究. 江西农业大学学报, 2002, 24(4): 454-460.
	Zhu C L, Zhai H Q, Wan J M.Progresses in the studies of genetic and molecular bases of eating-quality in rice.Acta Agric Univ Jiangxieensis, 2002, 24(4): 454-459. (in Chinese with English abstract)
[6]	Jane J, Chen Y Y, Lee L F, McPherson A E, Wong K S, Radosavljevic M, Kasemsuwan T. Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch 1.Cereal Chem, 1999, 76(5): 629-637.
[7]	Peat S, Whelan W J, Thomas G J.The enzymic synthesis and degradation of starch: ⅩⅫ. Evidence of multiple branching in waxy-maize starch. A correction.J Chem Soc, 1956: 3025-3030.
[8]	贺晓鹏, 朱昌兰, 刘玲珑, 王方, 傅军如, 江玲, 万建民. 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. 作物学报, 2010, 36(2): 276-284.
	He X P, Zhu C L, Liu L L, Wang F, Fu J R, Jiang L, Wan J M.Difference of amylopectin structure among various rice genotypes differing in grain qualities and its relation to starch physicochemical properties.Acta Agron Sin, 2010, 36(2): 276-284. (in Chinese with English abstract)
[9]	蔡一霞, 王维, 朱智伟, 张祖建, 杨建昌, 朱庆森. 不同类型水稻支链淀粉理化特性及其与米粉糊化特征的关系. 中国农业科学, 2006, 39(6): 1122-1129.
	Cai Y X, Wang W, Zhu Z W, Zhang Z J, Yang J C, Zhu Q S.The physicochemical properties of amylopectin and their relationships to pasting properties of rice flour in different varieties.Sci Agric Sin, 2006, 39(6): 1122-1129. (in Chinese with English abstract)
[10]	彭小松, 朱昌兰, 王方, 欧阳林娟, 贺晓鹏, 傅军如, 贺浩华. 籼粳杂种后代支链淀粉结构及其与稻米糊化特性相关性分析. 核农学报, 2014, 28(7): 1219-1225.
	Peng X S, Zhu C L, Wang F, Ou Yang L J, He X P, Fu J R, He H H. The relationship between amylopectin structure and rice paste property of indica/japonica cross progenies. Acta Agric Nucl Sin, 2014, 28(7): 1219-1225. (in Chinese with English abstract)
[11]	Han X Z, Hamaker B R.Amylopectin fine structure and rice starch paste breakdown.J Cereal Sci, 2001, 34(3): 279-284.
[12]	Manners D J.Recent developments in our understanding of amylopectin structure.Carbohyd Polym, 1989, 11(2): 87-112.
[13]	Pérez S, Bertoft E.The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review.Starch-Stärke, 2010, 62(8): 389-420.
[14]	Lu S, Chen L N, Lii C Y.Correlations between the fine structure, physicochemical properties, and retrogradation of amylopectins from taiwan rice varieties. Cereal Chem, 1997, 74(1): 34-39.
[15]	Hanashiro I, Abe J, Hizukuri S.A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatography.Carbohydr Res, 1996, 283(10): 151-159.
[16]	Wu A C, Gilbert R G.Molecular weight distributions of starch branches reveal genetic constraints on biosynthesis. Biomacromolecules, 2010, 11(12): 3539-3547.
[17]	Wu A C, Morell M K, Gilbert R G.A parameterized model of amylopectin synthesis provides key insights into the synthesis of granular starch.Plos One, 2013, 8(6): e65768.
[18]	Jane J L, Chen J F.Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch.Cereal Chem, 1992, 69(1): 60-65.
[19]	Kong X, Chen Y, Zhu P, Sui Z, Corke H, Bao J.Relationships among genetic, structural, and functional properties of rice starch.J Agric Food Chem, 2015, 63(27): 6241-6248.
[20]	Li H, Prakash S, Nicholson T M, Fitzgerald M A, Gilbert R G.The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains.Food Chem, 2016, 196: 702-711.
[21]	潘媛媛, 梁立娜, 蔡亚岐, 牟世芬. 高效阴离子交换色谱-脉冲安培检测法分析啤酒和麦汁中的糖. 色谱, 2008, 26(5): 626-630.
	Pan Y Y, Liang L N, Cai Y Q, Mou S F.Analyse of sugars in beer and wort using high performance anion-exchange chromatography coupled with pulsed amperometric detection. Chin J Chromatogr, 2008, 26(5): 626-630. (in Chinese with English abstract)
[22]	Nakamura S, Satoh H, Ohtsubo K.Development of formulae for estimating amylose content, amylopectin chain length distribution, and resistant starch content based on the iodine absorption curve of rice starch.Biosci Biotech Biochem, 2015, 79(3): 443-455.
[23]	Takeda Y, Hizukuri S, Juliano B O.Structures of rice amylopectins with low and high affinities for iodine.Carbohyd Res, 1987, 168(1): 79-88.
[24]	Nakamura Y, Sakurai A, Inaba Y, Kimura y, Lwasawa N, Nagamine T. The fine structure of amylopectin in endosperm from Asian cultivated rice can be largely classified into two classes. Starch /Starke, 2002, 54(3-4): 117-131.
[25]	Nakamura Y.Towards a better understanding of the metabolic system for amylopectin biosynthesis in plants: rice endosperm as a model tissue. Plant Cell Physiol, 2002, 43(7): 718-725.
[26]	Umemoto T, Yano M, Satoh H, Shomura A, Nakamura Y.Mapping of a gene responsible for the difference in amylopectin structure betweenjaponica-type and indica-type rice varieties. Theor Appl Genet, 2002, 104(1): 1-8.
[27]	Huang Y C, Lai H M.Characteristics of the starch fine structure and pasting properties of waxy rice during storage.Food Chem, 2014, 152: 432-439.
[28]	Yoko T, Suzuki K, Nakamura S, Satoh H, Ohtsubo K.Soluble starch synthase I effects differences in amylopectin structure betweenindica and japonica rice varieties. J Agr Food Chem, 2006, 54(24): 9234-9240.
[29]	Nakamura Y, Francisco P B, Hosaka Y, Sato A, Sawada T, Kubo A, Fujita N.Essential amino acids of starch synthase IIa differentiate amylopectin structure and starch quality betweenjaponica and indica rice varieties. Plant Mol Boil Res, 2005, 58(2): 213-227.
[30]	Jiang H, Dian W, Liu F, Wu P.Molecular cloning and expression analysis of three genes encoding starch synthase II in rice. Planta, 2004, 218(6): 1062-1070.
[31]	Takeda Y, Maruta N, Hizukuri S, Juliano B O.Structure of indica rice starches (IR48 and IR64) having intermediate affinity for iodine. Carbohyd Res, 1989, 187(2): 287-294.
[32]	Reddy K R, Ali S Z, Bhattacharya K R.The fine structure of rice-starch amylopectin and its relation to the texture of cooked rice. Carbohyd Polym, 1993, 22(4): 267-275.
[33]	Horibata T, Nakamoto M, Fuwa H, Inouchi N.Structural and physicochemical characteristics of endosperm starches of rice cultivars recently bred in Japan.J Appl Glycosci, 2004(4), 51: 303-313.
[34]	Yoo S H, Jane J.Structural and physical characteristics of waxy and other wheat starches.Carbohyd Polym, 2002, 49(3): 297-305.
[35]	Yoshimoto Y, Takenouchi T, Takeda Y.Molecular structure and some physicochemical properties of waxy and low amylose barley starches. Carbohyd Polym, 2002, 47(2): 159-167.
[36]	Yoshida H, Nozaki K, Hanashiro I, Yagi F, Ito H, Honma M, Takeda Y.Structure and physicochemical properties of starches from kidney bean seeds at immature, premature and mature stages of development.Carbohyd Res, 2003, 338(5): 463-469.
[37]	Hanashiro I, Matsugasako J, Egashira T, Takeda Y, Tamami E.Structural characterization of long unit-chains of amylopectin.J Appl Glycosci, 2005, 52(3): 233-237.
[38]	Hizukuri S, Takeda Y, Maruta N, Juliano B O.Molecular structures of rice starch.Carbohyd Res, 1989, 189(89): 227-235.
[39]	Hanashiro I, Itoh K, Kuratomi Y, Yamazaki M, Igarashi T, Matsugasako J I, Takeda Y.Granule-bound starch synthase I is responsible for biosynthesis of extra-long unit chains of amylopectin in rice. Plant Cell Physiol, 2008, 49(6): 925-933.
[40]	Aoki N, Umemoto T, Yoshida S, Ishii T, Kamijima O, Matsukura U, Inouchi N.Genetic analysis of long chain synthesis in rice amylopectin.Euphytica, 2006, 151(2): 225-234.
[41]	Dian W, Jiang H, Chen Q, Liu F, Wu P.Cloning and characterization of the granule-bound starch synthase II gene in rice: gene expression is regulated by the nitrogen level, sugar and circadian rhythm.Planta, 2003, 218(2): 261-268.
[42]	Mikami I, Aikawa M, Hirano H Y, Sano Y.Altered tissue-specific expression at theWx gene of the opaque mutants in rice. Euphytica, 1999, 105(2): 91-97.
[43]	Sano Y.Differential regulation of waxy gene expression in rice endosperm.Theor Appl Genet, 1984, 68(5): 467-473.
[44]	Takeuchi Y.Research on appearance quality and eating quality of rice: X. Rice taste value of genetic analysis and its application.Agron Hortic, 2011, 86: 752-756.
[45]	Inouchi N, Hibiu H, Li T, Horibata T, Fuwa H, Ten Li, Itani T, Hidestsugu F.Structure and properties of endosperm starches from cultivated rice of Asia and other countries.J Appl Glycosci, 2005, 52(3): 239-246.
[46]	Ball S G, van de Wal M H B J, Visser R G F. Progress in understanding the biosynthesis of amylose.Trends Plant Sci, 1998, 3(12): 462-467.
[47]	Cai J, Man J, Huang J, Liu Q, Wei W, Wei C.Relationship between structure and functional properties of normal rice starches with different amylose contents.Carbohyd Polym, 2015, 125:35-44.
[48]	Chung H J, Liu Q, Lee L, Wei D.Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents. Food Hydrocolloids, 2011, 25(5): 968-975.
[49]	Witt T, Doutch J, Gilbert E P, Gilbert R G.Relations between molecular, crystalline, and lamellar structures of amylopectin.Biomacromolecules, 2012, 13(12), 4273-4282.
[50]	Vandeputte G E, Vermeylen R, Geeroms J, Delcour J A.Rice starches. I. Structural aspects provide insight into crystallinity characteristics and gelatinisation behaviour of granular starch.J Cereal Sci, 2003, 38(1): 43-52.
[51]	Qi X, Tester R F, Snape C E, Ansell R.Molecular basis of the gelatinisation and swelling characteristics of waxy rice starches grown in the same location during the same season.J Cereal Sci, 2003, 37(3): 363-376.
[52]	McPherson A E, Jane J. Comparison of waxy potato with other root and tuber starches.Carbohyd Polym, 1999, 40(1): 57-70.
[53]	Zhong F, Shoemaker C F.Gelatinization and pasting properties of waxy and non-waxy rice starches.Starch/Stärke, 2007, 59: 388-396.
[54]	Patindol J, Gu X, Wang Y J.Chemometric analysis of the gelatinization and pasting properties of long-grain rice starches in relation to fine structure.Starch, 2009, 61(1): 3.
[55]	Lin J H, Singh H, Ciao J Y, Kao W T, Huang W H, Chang Y H.Genotype diversity in structure of amylopectin of waxy rice and its influence on gelatinization properties. Carbohyd Polyme, 2013, 92(2): 1858-1864.
[56]	Nishi A, Nakamura Y, Tanaka N, Satoh H.Biochemical and Genetic Analysis of the Effects of Amylose-Extender Mutation in Rice Endosperm.Plant Physiol, 2001, 127(2): 459-472.
[57]	Fujita N, Kubo A, Suh D S, Wong K S, Jane J L, Ozawa K, Nakamura Y.Antisense inhibition of isoamylase alters the structure of amylopectin and the physicochemical properties of starch in rice endosperm.Plant Cell Physiol, 2003, 44(6): 607-618.
[58]	Satoh H, Nishi A, Yamashita K, Takemoto Y, Tanaka Y, Hosaka Y, Nakamura Y.Starch-branching enzyme I-deficient mutation specifically affects the structure and properties of starch in rice endosperm.Plant Physiol, 2003, 133(3): 1111-1121.
[59]	Singh H, Lin J H, Huang W H, Chang Y H.Influence of amylopectin structure on rheological and retrogradation properties of waxy rice starches.J Cereal Sci, 2012, 56(2): 367-373.
[60]	Juliano B O.The chemical basis of rice grain quality//Proceedings of the Workshop on Chemical Aspects of Rice Grain Quality. Los Baños, Laguna, the Philippines: IRRI, 1979: 69-90.
[61]	黄发松, 孙宗修, 胡培松, 唐绍清. 食用稻米品质形成研究的现状与展望. 中国水稻科学, 1998, 12(3): 172-176.
	Huang F S, Sun Z X, Hu P S, Tang S Q.Present situations and prospects for the research on rice grain quality forming.Chin J Rice Sci, 1998, 12(3): 172-176. (in Chinese with English abstract)
[62]	Ong MH, Blanshard JMV.Texture determinants in cooked parboiled rice: 1. Rice starch amylose and the fine structure of amylopectin. J Cereal Sci, 1995, 21(3): 251-260.
[63]	Radhika Reddy K, Subramanian R, Zakiuddin Ali S, Bhattacharya K R.Viscoelastic properties of rice-flour pastes and their relationship to amylose content and rice quality. Cereal Chem, 1994, 71(6): 548-552.
[64]	Takeda Y, Takeda C, Mizukami H, Hanashiro I.Structures of large, medium and small starch granules of barley grain.Carbohyd Polym, 1999, 38(2): 109-114.
[65]	Ramesh M, Ali S Z, Bhattacharya K R.Structure of rice starch and its relation to cooked-rice texture.Carbohyd Polym, 1999, 38(4): 337-347.
[66]	Mar N N, Umemoto T, Abdulah S N A, Maziah M. Chain length distribution of amylopectin and physicochemical properties of starch in Myanmar rice cultivars. Int J Food Prop, 2015, 18(8): 1719-1730.
[67]	金正勋, 秋太权, 孙艳丽, 金学泳. 稻米蒸煮食味品质特性间的相关性研究. 东北农业大学学报, 2001, 32(1): 1-7.
	Jin Z X, Qiu T Q, Sun Y L, Jin X Y.Study on the correlation of the cooking and eating quality properties of rice grain.J Northeast Agric Univ, 2001, 32(1): 1-7. (in Chinese with English abstract)
[68]	金丽晨, 耿志明, 李金州, 王澎, 陈菲, 刘蔼民. 稻米淀粉组成及分子结构与食味品质的关系. 江苏农业学报, 2011, 27(1): 13-18.
	Jin L C, Geng Z M, Li J Z, Wang P, Chen F, Liu A M.Correlation between components and molecule structure of rice starch and eating quality.Jiangsu J Agric Sci, 2011, 01: 13-18. (in Chinese with English abstract)