Physicochemical,Structural, and Proteomic Analysis of Starch Granules from Maize Landraces of Northwest Mexico

The variability in grain and starch characteristics and their relationship with the accumulation of starch granule associated proteins were investigated in five maize landraces of Northwest Mexico (Blando de Sonora, Chapalote, Elotero de Sinaloa, Reventador, and Tabloncillo). Significant differences were observed in grain hardness related traits, starch physicochemical properties, and structural properties. Blando de Sonora showed very soft grains, whereas the hardest grains were observed for Chapalote and Reventador. Starch granules isolated from landraces with hard grains contained more amylose and showed polygonal shapes, lower crystallinity and enthalpy of gelatinization, and greater retrogradation and proportion of long amylopectin chains. Proteomic analysis identified the enzymes granule‐bound starch synthase I (GBSSI), starch synthase I and IIa, starch branching enzyme IIb, sucrose synthase 1, and pyruvate phosphate dikinase 2 as granule‐associated proteins. The abundance of GBSSI correlated significantly with amylose content, consistent with the positive correlation observed between amylose and grain hardness. These results showed that the variability in the characteristics evaluated was mainly related to changes in the proportion of amylose in the starch granules, which were associated with differences in the expression of GBSSI. This information may be useful to define strategies for the exploitation and conservation of the landraces.     

Granule Bound Starch Synthase I (GBSSI) Gene Effects Related to Soft Wheat Flour/Starch Characteristics and Properties

Eight soft spring wheat (Triticum aestivum L.) genotypes representing the four granule bound starch synthase I (GBSSI) classes were evaluated with respect to flour/starch characteristics and pasting behaviors. Native starch was isolated from genotype straight‐grade flours (94.8–98.1% of starch recovered) to approximate the starch populations of the parent flours. As anticipated, amylose characteristics varied among the genotypes according to GBSSI class and accounted for the primary compositional difference between genotypes. Total (TAM), apparent (AAM), and lipid‐complexed (LAM) amylose contents ranged from 1.0–25.5 g, 0.7–20.4 g, and 0.3–5.6 g/100 g of native starch, respectively, and gradually decreased with the progressive loss of active Wx alleles. In addition, genotype flour total starch (FTS) and A‐type starch granule contents, which ranged from 81.7–87.6 g/100 g of flour (db) and 61.6–76.8 g/100 g of native starch (db), respectively, generally decreased with an increase in waxy character in parallel with amylose characteristics, as likely secondary effects of Wx gene dosage. Though amylose characteristics predominantly accounted for the majority of genotype flour pasting properties, FTS content and ratios of A‐ to B‐type granules also exhibited significant influence. Thus, loss of one or more Wx genes appeared to induce measurable secondary effects on starch characteristics and properties.     

广西早籼品种(组合)的稻米品质状况及改良目标

广西多数早籼品种(组合)的糙米率、精米率、粒长、粒形、糊化温度、胶稠度、蛋白质含量等指标。达到了农业部(NY122-86)二级优质食用稻米标准。但完整米率的达标率偏低,胚乳的垩白程度偏大,垩白粒率偏高,直链淀粉含量偏高,米粒的蒸煮延长性差。今后,早籼稻的品质育种应把提高完整米率,降低直链淀粉含量和提高胚乳的透明度作为品质改良的主攻目标。     

Structural Characteristics,Properties, and In Vitro Digestibility of Rice

Using rice samples derived from normal rice cultivars and endosperm starch mutant, we investigated key factors contributing to the enzyme digestibility of steamed rice grains. The chemical composition of polished rice grains, structural features of endosperm starch, and enzyme digestibility of steamed rice grains were examined. The protein content of polished rice grains was 4.6–9.1%, amylose content was 4–27%, the DP_n of purified amylose was 900–1,600, the amylopectin short/long chain ratio was 1.2–5.9, and the enzyme digestibilities of steamed polished rice grains were 0.9–12.6 °Brix. Amylose content and RVA parameters (viscosity, breakdown, and setback) correlated significantly with enzyme digestibility of steamed rice grains. Multiple regression formulas were constructed to predict digestibility of steamed rice grain as a function of the molecular characteristics of the starch. When both amylose content and the short/long chain amylopectin ratio were used as predictor variables, they accounted for >80% of the observed variance in digestibility of steamed rice grains. Multiple regression revealed that the more digestible rice samples had starch with a lower amylose content and more short‐chain amylopectin. Reassociation of amylose‐lipid complex and recrystallization of amylopectin in the stored steamed rice grains was monitored by differential scanning calorimetry (DSC), and the observed retrogradation properties were related to the structural characteristics of starch and to the enzyme digestibility of steamed rice grains.     

Defining the Overall Quality of Cowpea‐Enriched Rice‐Based Breakfast Cereals

The development of innovative legume‐enriched rice products is a promising way to exploit rice varieties with a low sensory grade. In this work, a multidisciplinary approach was applied to the characterization of extruded breakfast cereals prepared from African‐grown Oryza glaberrima (cv. Viwonor) or Oryza sativa (cv. Jasmine 85) enriched with 30% cowpea flour, obtained from sprouted or nonsprouted cowpea. Regardless of the rice species, addition of sprouted cowpea flour conferred a peculiar volatiles profile, rich in sour, bitter, and astringent taste. Protein structural indices provided molecular insights about the macroscopic differences among samples. Extruded products from O. glaberrima were characterized by lower expansion rates with respect to those obtained from O. sativa , regardless of the type of cowpea flour. Sprouting time had a positive influence on the hardness of extruded glaberrima‐based products, facilitating formation of a more compact matrix, but it did not influence sativa‐ based products. Therefore, the breakdown of protein during sprouting appeared fundamental for the incorporation of legume proteins in more compact matrices, such as the one from sativa rice. In the glaberrima‐based products, addition of sprouted cowpea resulted in further loosening of the structure, and this was more evident at increased sprouting times.     

利用基础导入系群体定位氮胁迫下水稻产量性状QTL

水稻产量性状的遗传机制复杂,在低氮胁迫下进行QTL定位,可为产量性状遗传机制的解释、基因的精细定位和克隆提供参考价值,也可为筛选耐低氮水稻材料提供有价值的参考.本研究以66个水稻籼粳交片段导入系群体[粳稻(Oryza sativa ssp,japonica)楚粳12是供体亲本,籼稻(O.sativa ssp,indica)蜀恢527是受体亲本,采用回交和分子标记辅助选择相结合的方法构建]为定位群体,利用单标记作图法,对正常与低氮胁迫条件下水稻有效穗、单株产量、株高和生物学产量等性状进行QTL定位.共检测到24个QTLs,20个为新检测出的QTL,而qph-1、qpn-1、qby-2、qby-4与前人研究结果相似,另外,qph-1a和qph-1b为在不同处理下均能影响株高的位点;生物学产量的QTL仅在低氮处理下被检测到;qpn-2b与qyd-2具有共同的连锁标记RM521;qpn-1b、qpn-2a、qpn-2b等加性效应值都小于1.结果表明,低氮胁迫明显影响单株有效穗、单株产量和生物学产量,且导入系群体检测微效QTL的能力较强.     

非洲栽培稻基因渗入系粒形和剑叶形态性状的QTL定位

非洲栽培稻作为重要的水稻种质资源,其基因渗入系可以为普通栽培稻的遗传背景提供新的有利基因,如果能将这些优良基因引入普通栽培稻中,可为水稻分子设计育种提供新的基因资源。本研究以非洲栽培稻基因渗入系YIL60与轮回亲本中9B(Z9B)杂交衍生的包含188个株系的F₂和F_2:3群体为材料,对粒形性状包括粒长、粒宽、籽粒长宽比、千粒重,剑叶形态性状包括剑叶长、剑叶宽进行数量性状点位(QTL)检测。结果共检测到16个QTL,包括2个粒长QTL、3个粒宽QTL、2个籽粒长宽比QTL、2个千粒重QTL、1个剑叶长QTL、6个剑叶宽QTL,分布于第1、第6、第7、第10和第11号染色体上,贡献率为2.25%~25.64%;有4个多效性QTL区间,有4个QTL qGW7-1、qFLL10、qFLW10、qTGW7在F₂和F_2:3群体中被重复检测到,其中在第7号染色体RM3859-RM3394区间检测到同时控制粒长、粒宽、籽粒长宽比和千粒重的QTL,贡献率最高达17.10%,是一个来源于非洲栽培稻的新粒形QTL。本研究为进一步开展粒形、剑叶形态性状基因的精细定位、克隆和分子标记辅助育种工作奠定了一定的理论基础。     

Effect of temperature during ripening on grain quality of rice

Temperature during grain ripening has been shown to affect amylose content and gelatinization temperature of rice starch (1–6). These studies demonstrated that high ambient temperature results in lower amylose content and higher gelatinization temperature of the starch. Rice starches obtained from rice grains that matured at lower temperature had higher iodine blue values and were more susceptible to alkali digestion than those that ripened at higher temperature.     

Genotype and Environmental Influences on Pasting Properties of Rice Flour

The pasting behavior of flour from several Australian rice (Oryza sativa L.) cultivars, differing in amylose content and grown in three different locations and three seasons, were determined using the Rapid Visco Analyser. Genotype, growth season, and growth location all affected the pasting behavior of rice flour. The amylose content of the same cultivar was significantly higher in the coolest growing season, resulting in RVA traces with lower peak viscosity and higher setback than samples with lower amylose content. When the same cultivar of rice was grown in different locations in the same season, there were no significant differences in the total starch, protein, lipid, and amylose content of the flour, but there were significant differences in the pasting behavior. This indicates that environmental as well as genetic factors influence the pasting behavior of rice flour. Flour from parboiled and quick‐cooking rice did not paste and had low viscosities compared with unprocessed rice. Results from this study showed that the pasting behavior of rice flour was related to genotype and was influenced by environmental factors that brought about subtle changes in the grains that were not picked up by chemical analyses.     

水稻胚乳突变体的诱发及其微卫星分子标记鉴定

用 3 50Gy6 0 Coγ射线辐照高表观直链淀粉含量 (apparentamylosecontent,AAC)早籼稻新品种金早 97 47,筛选鉴定出 4个暗胚乳突变体和 2个云雾状胚乳突变体。AAC测定表明 ,暗胚乳和云雾状胚乳突变的AAC明显比原亲本低。以Wxup2 485为引物 ,发现两类胚乳突变的Wx基因微卫星分子标记相同 ,与原亲本显著不同 ,前者为 (CT) 1 8 (CT) 1 8,后者为 (CT) 1 1 (CT) 1 1。     

Physicochemical,Textural, and Nutritional Characterization of Mexican Rice Cultivars

The physicochemical properties, textural properties, and starch digestibility of rice cultivars grown in Mexico were evaluated. Variations existed in grain dimensions, and the rice grains were classified as medium, long, and extra long. Huimanguillo had the highest amylose content (30.4%), and A06, A92, A98, and Champoton presented the lowest amylose content (24.3–25.2%). The protein content was 7.1–11.0% and the lipid level was 0.47–1.22% among these Mexican cultivars. Champoton showed the highest temperature and enthalpy of gelatinization, and this with A98, Culiacan, and Huimanguillo had the highest enthalpy of retrogradation. Cotaxtla had the highest pasting peak, setback, and final viscosity. The texture assessment in cooked rice showed that A06 had the highest hardness, and A96 and A98 had the highest stickiness. There was little difference in the rapidly digestible starch, slowly digestible starch, and resistant starch content of tested Mexican rice cultivars. The differences in the physicochemical properties could be used to determine the end use of these Mexican rice cultivars.     

Amino acid variation in the 10 kDa Oryza prolamin seed storage protein

The deduced amino acid variability for the 10 kDa prolamin was determined for 16 Oryza species, both cultivated (rice) and wild. Prolamin, a seed storage protein and site of nitrogen and sulfur accumulation, is sequestered in the subaleurone layer of the starchy endosperm for use during seedling germination. The 10 kDa prolamin amino acid distribution for the cultivated species (O. sativa and O. glaberrima) was determined and compared to those of wild and, hitherto unknown, noncultivated Oryza species. Four wild species (O. granulata, O. australiensis, O. brachyantha, and O. meyeriana) exhibited the greatest residue heterogeneity in both the signal and mature peptide regions. A breakdown of the essential amino acid variance among three Central/South American and one African endemic wild species is also presented and compared with those of rice.     

不同形态硒向水稻籽粒转运途径及品种差异

硒是人体必需微量元素,提高水稻籽粒硒含量对改善人体膳食硒营养有重要意义。以富硒水稻品种(Oryza sativa L.)秀水48和非富硒品种S.Andrea为材料,在灌浆期分别供应离体穗亚硒酸盐、硒酸盐、硒代蛋氨酸(SeMet)和硒甲基硒代半胱氨酸(SeMeSeCys),探讨两品种水稻在灌浆期向籽粒转运不同形态硒的品种差异及转运途径。结果表明:水稻体内有机硒主要通过韧皮部转运至籽粒,硒酸钠可能通过木质部和韧皮部共同转运至剑叶,而亚硒酸钠主要通过木质部转运至剑叶。秀水48从茎至籽粒转运硒酸盐和硒代蛋氨酸能力显著强于S.Andrea,并且富硒水稻秀水48从剑叶至籽粒转运有机硒(硒代蛋氨酸)能力显著高于S.Andrea。与非富硒水稻相比较,富硒水稻能通过茎和剑叶向籽粒转运较多的硒,这可能是引起水稻籽粒硒含量差异的直接原因。     

不同氮、钾配比对杂交水稻灌浆期直链淀粉积累的影响

选用4个不同系列的杂交水稻组合,通过施用不同量氮、钾底肥处理,对水稻开花后子粒淀粉积累、淀粉合成关键酶活性及其之间的关系进行了研究。分析不同氮、钾处理及基因型因素对直链淀粉含量的影响以及淀粉合成酶（GBSS）与直链淀粉积累的关系。结果显示:品种基因型和氮肥施用量是决定直链淀粉含量的主要因素,其他因素对子粒直链淀粉的含量影响也达到显著水平;不同因素对GBSS的影响与直链淀粉相似;GBSS活性与直链淀粉含量在灌浆期间显著正相关。不同品种最高直链淀粉含量的氮钾处理也不同,在本试验条件下各水稻品种直链淀粉含量的最佳氮钾组合为:B优827为N180K135;红优2009为N180K135; C优2009为N180K180;冈优725为N90K180。各品种中B优827直链淀粉含量最高。     

Granule‐Bound Starch Synthase I (GBSSI) in Quinoa (Chenopodium quinoa Willd.) and Its Relationship to Amylose Content

The amylose concentration in starch from 16 quinoa (Chenopodium quinoa Willd.) genotypes grown under identical conditions was 4–20%. Based on the amylose content, a selection of six genotypes was made. Starch granule‐bound proteins were extracted from six genotypes and analyzed using denaturing gel electrophoresis. Two major polypeptides with apparent molecular masses of 56 and 62 kDa were present in all genotypes. Both were identified as granule‐bound starch synthase I (GBSSI) using immunoblot analysis and internal peptide sequencing. The content of the two GBSSI isoforms in starch granules from the six genotypes, as determined by densiometry of the peptide bands, was positively correlated with the concentration of amylose in starch from mature seed. Starch synthase activity in developing seed was positively correlated to starch concentration in seed and amylose concentration in starch during seed development.     

Identification of introgression lines of Oryza glaberrima Steud. with high mineral content in grains

Mineral concentrations in cereals are crucial for human health, especially for people who consume cereals as a subsistence diet. Although rice (Oryza sativa L.) is one of most important staple crops in the world, starch constitutes a large portion of its grains, and mineral concentrations are lower than in other staple crops. One solution is the improvement of mineral concentrations in rice grains through biofortification, and this approach requires investigation of genetic resources that confer high mineral concentrations to rice grains. In the present study, we performed 2 years of field experiments, in 2012 and 2013, and determined sodium (Na), magnesium (Mg), phosphorus (P), potassium (K), calcium (Ca), boron (B), manganese (Mn), iron (Fe), copper (Cu), zinc (Zn) and molybdenum (Mo) concentrations in the rice grains of 40 introgression lines derived from a cross between a japonica cultivar, Taichung 65 (T65), and African rice, Oryza glaberrima Steud. Substantial variation in mineral concentrations was observed among the 40 introgression lines. We selected several elite lines that had significantly higher concentrations of minerals, including Fe, Cu, Zn, Mo, Mg, P and Ca than the cultivated rice T65. These lines could be novel potential materials for breeding programs for biofortification and provide us with positional information for the candidate loci in the O. glaberrima genome responsible for high mineral concentrations in rice grains.     

利用差异显示法研究水稻耐淹涝相关基因

应用mRNA差异显示法对耐淹材料籼稻(Oryzasativassp.indica)FR13A和敏感籼稻(O.sativassp.indica)IR39595-503-2-1-2在淹涝胁迫下的基因差异表达进行了分析。结果显示,从40对引物中共扩增出1428条片段,筛选到102条在耐淹涝材料和敏感材料间差异明显的基因片段,差异率为7.1%。其中有42条差异带来自耐淹涝材料,有7个差异片段已通过Northern杂交验证在耐淹涝材料FR13A中表达。进一步克隆测序并进行数据库比对分析表明,有4个与水分胁迫产生的应答反应和生理生化变化有关,其中一个与ATP结合蛋白高度同源,另3个与异柠檬酸酶脱氢酶、NADH脱氢酶和乙醛酸转移酶部分序列高度同源,其余3个为新的cDNA片段。     

早籼稻米垩白形成与稻株源-库特性关系的研究

以垩白度差异较大的 3个早籼稻品种为材料 ,先后分 3期播种 ,应用14 C示踪技术研究了籽粒灌浆期剑叶净同化速率、籽粒库活力及相应的源 /库比与稻米垩白形成的关系。结果表明 ,稻株源 -库特性与稻米垩白度之间表现出显著的相关性。低垩白品种剑叶净同化速率、籽粒库活力和源 /库比均显著高于高垩白品种。稻株库的容量大、库的活力低而源叶同化物又供应不足 ,势必形成垩白。因此 ,保证源的供给充足、适当的库容 (库的大小 ) ,较大的源 库比和强大的库活力对减少稻米垩白极为重要。研究还发现 ,垩白度高的水稻品种 ,其剑叶中同化物的输出百分率相应较低 ,推测其源叶中同化物的输出或韧皮部装载存在障碍。     

Physicochemical Properties and In Vitro Starch Digestibility of Cooked Rice from Commercially Available Cultivars in Canada

The influence of amylose content, cooking, and storage on starch structure, thermal behaviors, pasting properties, and rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) in different commercial rice cultivars was investigated. Long grain rice with high‐amylose content had a higher gelatinization temperature and a lower gelatinization enthalpy than the other rice cultivars with intermediate amylose content (Arborio and Calrose) and waxy type (glutinous). The intensity ratio of 1047/1022 cm^–1 determined by Fourier Transform Infrared (FT‐IR), which indicated the ordered structure in starch granules, was the highest in glutinous and the lowest in long grain. Results from Rapid ViscoAnalyser (RVA) showed that the rice cultivar with higher amylose content had lower peak viscosity and breakdown, but higher pasting temperature, setback, and final viscosity. The RDS content was 28.1, 38.6, 41.5, and 57.5% in long grain, Arborio, Calrose, and glutinous rice, respectively, which was inversely related to amylose content. However, the SDS and RS contents were positively correlated with amylose content. During storage of cooked rice, long grain showed a continuous increase in pasting viscosity, while glutinous exhibited the sharp cold‐water swelling peak. The retrogradation rate was greater in rice cultivars with high amylose content. The ratio of 1047/1022 cm^–1 was substantially decreased by cooking and then increased during storage of cooked rice due to the crystalline structure, newly formed by retrogradation. Storage of cooked rice decreased RDS content and increased SDS content in all rice cultivars. However, no increase in RS content during storage was observed. The enthalpy for retrogradation and the intensity ratio 1047/1022 cm^–1 during storage were correlated negatively with RDS and positively with SDS (P ≤ 0.01).     

花后土壤干旱和渍水对不同专用小麦籽粒品质的影响

在温室盆栽条件下,以4个籽粒蛋白质含量不同的小麦基因型为材料,研究了花后土壤干旱(SRWC=45%～50%)、渍水和适宜水分条件(SRWC=75%～80%)下小麦籽粒主要品质特性。干旱显著提高各品种籽粒蛋白质含量、谷蛋白含量及谷蛋白/醇溶蛋白比值,并显著提高面粉干/湿面筋含量。渍水显著降低了籽粒谷蛋白含量及谷蛋白/醇溶蛋白比值。干旱和渍水均显著降低籽粒淀粉产量和支链淀粉含量,直链淀粉含量提高,从而不同程度地降低籽粒直/支链淀粉比。干旱和渍水对各品种籽粒面筋指数、沉降值和降落值的影响因品种而异。与对照相比,干旱和渍水下小麦籽粒各品质性状间的相关性降低,表明土壤水分逆境下各籽粒品质特征值与正常水分条件下差异明显,从而改变了专用小麦的籽粒品质特性。