Relationships among Genetic, Structural, and Functional Properties of Rice Starch

Xiangli Kong; Yaling Chen; Ping Zhu; Zhongquan Sui; Harold Corke; Jinsong Bao

doi:10.1021/acs.jafc.5b02143

Relationships among Genetic, Structural, and Functional Properties of Rice Starch

Xiangli Kong, Yaling Chen, Ping Zhu, Zhongquan Sui^*, Harold Corke, Jinsong Bao

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

101 Scopus citations

Abstract

We determined the relationships among the structural properties, in vitro digestibility, and genetic factors in starches of 14 rice cultivars. Weight-based chain-length distributions in amylopectin ranged from 18.07% to 24.71% (fa, DP 6-12), 45.01% to 55.67% (fb₁, DP 13-24), 12.72% to 14.05% (fb₂, DP 25-36), and 10.80 to 20.72% (fb₃, DP > 36), respectively. The contents of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) ranged from 78.5% to 87.5%, 1.2% to 6.0%, and 10.1% to 18.0%, respectively. AAC was negatively correlated with RDS content but positively correlated with RS content in rice starch. The proportion of short chains in amylopectin, i.e. the amount of fraction IIa (FrIIa) fractionated by gel permeation chromatography (GPC), was positively correlated with RDS. Starch synthase IIa (SSIIa) gene controlled the degree of crystallinity, the amount of fa chains of amylopectin. SSIIIa gene controlled the amount of fb₁ chains. Wx gene controlled the FrI, FrIIa, RDS, and RS. Starch debranching enzyme isoamylase II (ISA2) gene also controlled the RDS, which may suggest that RDS was also affected by amylopectin structure, although no correlation between them was found. This study indicated that genetics (i.e., starch biosynthesis related genes) controlled the structural properties of starch, and both amylose content and amylopectin fine structure determined functional properties of rice starch (i.e., the digestion), each in a different way. Understanding the "genetics-structure-function" relationships in rice starches will assist plant breeders and food processors in developing new rice varieties and functional foods.

Original language	English
Pages (from-to)	6241-6248
Number of pages	8
Journal	Journal of Agricultural and Food Chemistry
Volume	63
Issue number	27
DOIs	https://doi.org/10.1021/acs.jafc.5b02143
State	Published - 15 Jul 2015
Externally published	Yes

Keywords

digestibility
functionality
genetics
rice starch
starch structure

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10.1021/acs.jafc.5b02143

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title = "Relationships among Genetic, Structural, and Functional Properties of Rice Starch",

abstract = "We determined the relationships among the structural properties, in vitro digestibility, and genetic factors in starches of 14 rice cultivars. Weight-based chain-length distributions in amylopectin ranged from 18.07% to 24.71% (fa, DP 6-12), 45.01% to 55.67% (fb1, DP 13-24), 12.72% to 14.05% (fb2, DP 25-36), and 10.80 to 20.72% (fb3, DP > 36), respectively. The contents of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) ranged from 78.5% to 87.5%, 1.2% to 6.0%, and 10.1% to 18.0%, respectively. AAC was negatively correlated with RDS content but positively correlated with RS content in rice starch. The proportion of short chains in amylopectin, i.e. the amount of fraction IIa (FrIIa) fractionated by gel permeation chromatography (GPC), was positively correlated with RDS. Starch synthase IIa (SSIIa) gene controlled the degree of crystallinity, the amount of fa chains of amylopectin. SSIIIa gene controlled the amount of fb1 chains. Wx gene controlled the FrI, FrIIa, RDS, and RS. Starch debranching enzyme isoamylase II (ISA2) gene also controlled the RDS, which may suggest that RDS was also affected by amylopectin structure, although no correlation between them was found. This study indicated that genetics (i.e., starch biosynthesis related genes) controlled the structural properties of starch, and both amylose content and amylopectin fine structure determined functional properties of rice starch (i.e., the digestion), each in a different way. Understanding the {"}genetics-structure-function{"} relationships in rice starches will assist plant breeders and food processors in developing new rice varieties and functional foods.",

keywords = "digestibility, functionality, genetics, rice starch, starch structure",

author = "Xiangli Kong and Yaling Chen and Ping Zhu and Zhongquan Sui and Harold Corke and Jinsong Bao",

note = "Publisher Copyright: {\textcopyright} 2015 American Chemical Society.",

year = "2015",

month = jul,

day = "15",

doi = "10.1021/acs.jafc.5b02143",

language = "英语",

volume = "63",

pages = "6241--6248",

journal = "Journal of Agricultural and Food Chemistry",

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TY - JOUR

T1 - Relationships among Genetic, Structural, and Functional Properties of Rice Starch

AU - Kong, Xiangli

AU - Chen, Yaling

AU - Zhu, Ping

AU - Sui, Zhongquan

AU - Corke, Harold

AU - Bao, Jinsong

PY - 2015/7/15

Y1 - 2015/7/15

N2 - We determined the relationships among the structural properties, in vitro digestibility, and genetic factors in starches of 14 rice cultivars. Weight-based chain-length distributions in amylopectin ranged from 18.07% to 24.71% (fa, DP 6-12), 45.01% to 55.67% (fb1, DP 13-24), 12.72% to 14.05% (fb2, DP 25-36), and 10.80 to 20.72% (fb3, DP > 36), respectively. The contents of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) ranged from 78.5% to 87.5%, 1.2% to 6.0%, and 10.1% to 18.0%, respectively. AAC was negatively correlated with RDS content but positively correlated with RS content in rice starch. The proportion of short chains in amylopectin, i.e. the amount of fraction IIa (FrIIa) fractionated by gel permeation chromatography (GPC), was positively correlated with RDS. Starch synthase IIa (SSIIa) gene controlled the degree of crystallinity, the amount of fa chains of amylopectin. SSIIIa gene controlled the amount of fb1 chains. Wx gene controlled the FrI, FrIIa, RDS, and RS. Starch debranching enzyme isoamylase II (ISA2) gene also controlled the RDS, which may suggest that RDS was also affected by amylopectin structure, although no correlation between them was found. This study indicated that genetics (i.e., starch biosynthesis related genes) controlled the structural properties of starch, and both amylose content and amylopectin fine structure determined functional properties of rice starch (i.e., the digestion), each in a different way. Understanding the "genetics-structure-function" relationships in rice starches will assist plant breeders and food processors in developing new rice varieties and functional foods.

AB - We determined the relationships among the structural properties, in vitro digestibility, and genetic factors in starches of 14 rice cultivars. Weight-based chain-length distributions in amylopectin ranged from 18.07% to 24.71% (fa, DP 6-12), 45.01% to 55.67% (fb1, DP 13-24), 12.72% to 14.05% (fb2, DP 25-36), and 10.80 to 20.72% (fb3, DP > 36), respectively. The contents of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) ranged from 78.5% to 87.5%, 1.2% to 6.0%, and 10.1% to 18.0%, respectively. AAC was negatively correlated with RDS content but positively correlated with RS content in rice starch. The proportion of short chains in amylopectin, i.e. the amount of fraction IIa (FrIIa) fractionated by gel permeation chromatography (GPC), was positively correlated with RDS. Starch synthase IIa (SSIIa) gene controlled the degree of crystallinity, the amount of fa chains of amylopectin. SSIIIa gene controlled the amount of fb1 chains. Wx gene controlled the FrI, FrIIa, RDS, and RS. Starch debranching enzyme isoamylase II (ISA2) gene also controlled the RDS, which may suggest that RDS was also affected by amylopectin structure, although no correlation between them was found. This study indicated that genetics (i.e., starch biosynthesis related genes) controlled the structural properties of starch, and both amylose content and amylopectin fine structure determined functional properties of rice starch (i.e., the digestion), each in a different way. Understanding the "genetics-structure-function" relationships in rice starches will assist plant breeders and food processors in developing new rice varieties and functional foods.

KW - digestibility

KW - functionality

KW - genetics

KW - rice starch

KW - starch structure

UR - http://www.scopus.com/inward/record.url?scp=84937045301&partnerID=8YFLogxK

U2 - 10.1021/acs.jafc.5b02143

DO - 10.1021/acs.jafc.5b02143

M3 - 文章

C2 - 26083191

AN - SCOPUS:84937045301

SN - 0021-8561

VL - 63

SP - 6241

EP - 6248

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 27

ER -

Relationships among Genetic, Structural, and Functional Properties of Rice Starch

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