scholarly journals Effects of OsCDPK1 on the Structure and Physicochemical Properties of Starch in Developing Rice Seeds

2018 ◽  
Vol 19 (10) ◽  
pp. 3247 ◽  
Author(s):  
Jian-Zhi Jiang ◽  
Chun-Hsiang Kuo ◽  
Bo-Hong Chen ◽  
Mao-Kei Chen ◽  
Choun-Sea Lin ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Seed Development ◽  
Functional Role ◽  
Molecular Mechanisms ◽  
Amylose Content ◽  
Grain Filling ◽  
Rice Seed ◽  
Starch Granules ◽  
Double Stranded Rna ◽  
Filling Phase

Overexpression of a constitutively active truncated form of OsCDPK1 (OEtr) in rice produced smaller seeds, but a double-stranded RNA gene-silenced form of OsCDPK1 (Ri) yielded larger seeds, suggesting that OsCDPK1 plays a functional role in rice seed development. In the study presented here, we propose a model in which OsCDPK1 plays key roles in negatively controlling the grain size, amylose content, and endosperm appearance, and also affects the physicochemical properties of the starch. The dehulled transgenic OEtr grains were smaller than the dehulled wild-type grains, and the OEtr endosperm was opaque and had a low amylose content and numerous small loosely packed polyhedral starch granules. However, the OEtr grain sizes and endosperm appearances were not affected by temperature, which ranged from low (22 °C) to high (31 °C) during the grain-filling phase. In contrast, the transgenic Ri grains were larger, had higher amylose content, and had more transparent endosperms filled with tightly packed polyhedral starch granules. This demonstrates that OsCDPK1 plays a novel functional role in starch biosynthesis during seed development and affects the transparent appearance of the endosperm. These results improve our understanding of the molecular mechanisms through which the grain-filling process occurs in rice.

scholarly journals Effects of OsCDPK1 on the Structure and Physicochemical Properties of Starch in Developing Rice Seeds

2018 ◽  
Author(s):  
Jian-Zhi Jiang ◽  
Chun-Hsiang Kuo ◽  
Bo-Hong Chen ◽  
Mao-Kei Chen ◽  
Choun-Sea Lin ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Seed Development ◽  
Functional Role ◽  
Molecular Mechanisms ◽  
Amylose Content ◽  
Grain Filling ◽  
Rice Seed ◽  
Starch Granules ◽  
Double Stranded Rna ◽  
Filling Phase

Overexpression of a constitutively active truncated form of OsCDPK1 (OEtr) in rice produced smaller seeds, but a double-stranded RNA gene-silenced form of OsCDPK1 (Ri) yielded large seeds, suggesting that OsCDPK1 plays a functional role in rice seed development. In the study presented here, we propose a model in which OsCDPK1 plays key roles in negatively controlling the grain size, amylose content, and endosperm appearance, and also affects the physicochemical properties of the starch. The dehulled transgenic OEtr grains were smaller than the dehulled wild-type grains, and the OEtr endosperm was opaque and had a low amylose content and numerous small loosely packed polyhedral starch granules. However, the OEtr grain sizes and endosperm appearances were not affected by the temperature being either optimal (25 °C ) or low (22 °C) or high (31 °C) during the grain-filling phase. In contrast, the transgenic Ri grains were larger, had higher amylose contents, and had more transparent endosperms filled with tightly packed polyhedral starch granules. This demonstrates that OsCDPK1 plays a novel functional role in starch biosynthesis during seed development and affects the transparent appearance of the endosperm. These results improve our understanding of the molecular mechanisms through which the grain filling process occurs in rice.

scholarly journals Leaf-derived ABA regulates rice seed development via a transporter-mediated and temperature-sensitive mechanism

2021 ◽  
Vol 7 (3) ◽  
pp. eabc8873
Author(s):  
Peng Qin ◽  
Guohua Zhang ◽  
Binhua Hu ◽  
Jie Wu ◽  
Weilan Chen ◽  
...  
Keyword(s):  
Seed Development ◽  
Starch Synthesis ◽  
Biological Significance ◽  
Grain Filling ◽  
Temperature Sensitive ◽  
Rice Seed ◽  
Dependent Manner ◽  
Long Distance ◽  
Long Distance Transport ◽  
Mechanistic Basis

Long-distance transport of the phytohormone abscisic acid (ABA) has been studied for ~50 years, yet its mechanistic basis and biological significance remain very poorly understood. Here, we show that leaf-derived ABA controls rice seed development in a temperature-dependent manner and is regulated by defective grain-filling 1 (DG1), a multidrug and toxic compound extrusion transporter that effluxes ABA at nodes and rachilla. Specifically, ABA is biosynthesized in both WT and dg1 leaves, but only WT caryopses accumulate leaf-derived ABA. Our demonstration that leaf-derived ABA activates starch synthesis genes explains the incompletely filled and floury seed phenotypes in dg1. Both the DG1-mediated long-distance ABA transport efficiency and grain-filling phenotypes are temperature sensitive. Moreover, we extended these mechanistic insights to other cereals by observing similar grain-filling defects in a maize DG1 ortholog mutant. Our study demonstrates that rice uses a leaf-to-caryopsis ABA transport–based mechanism to ensure normal seed development in response to variable temperatures.

scholarly journals Protein content correlates with starch morphology, composition and physicochemical properties in field peas

2016 ◽  
Vol 96 (3) ◽  
pp. 404-412 ◽  
Author(s):  
Shian Shen ◽  
Hongwei Hou ◽  
Chunbang Ding ◽  
Deng-Jin Bing ◽  
Zhen-Xiang Lu
Keyword(s):  
Thermal Properties ◽  
Physicochemical Properties ◽  
Protein Content ◽  
Differential Scanning Calorimeter ◽  
Amylose Content ◽  
Enthalpy Change ◽  
High Protein ◽  
Starch Granules ◽  
Field Peas ◽  
Shape And Size

Protein and starch are two major components in field peas. In this study, we investigated the starch morphologies, compositions, and thermal properties between high protein peas (approximately 30%) and other market types of field peas (yellow, green, maple, and marrowfat peas, with approximately 23% protein contents). For the shape and size, high protein peas had the compound starch granules that could be easily fragmented into small irregular and polygonal granules, whereas other pea types had oval or kidney-like starch granules with high percentage of large granule sizes. High protein peas had significantly lower starch contents (27.2%–34.2%) than other pea types (45.5%–47.4%). However, the amylose content (74.6%–89.2%) in high protein peas were significantly higher that of other pea types (50.1%–54.1%). Our differential scanning calorimeter (DSC) data showed that the onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc) of starch gelatinization in high protein peas were significantly higher than those of other pea types, whereas the enthalpy change (ΔH) of high protein peas was significantly lower than those of other pea types. The unique properties of high protein peas characterized in this study provided useful information to further improve pea quality.

scholarly journals Genetic Control and High Temperature Effects on Starch Biosynthesis and Grain Quality in Rice

2021 ◽  
Vol 12 ◽  
Author(s):  
Hua Zhang ◽  
Heng Xu ◽  
Yingying Jiang ◽  
Heng Zhang ◽  
Shiyu Wang ◽  
...  
Keyword(s):  
High Temperature ◽  
Molecular Mechanisms ◽  
Grain Quality ◽  
Amylose Content ◽  
Starch Synthesis ◽  
Grain Filling ◽  
Eating Quality ◽  
Starch Structure ◽  
Long Time ◽  
Cooking And Eating Quality

Grain quality is one of the key targets to be improved for rice breeders and covers cooking, eating, nutritional, appearance, milling, and sensory properties. Cooking and eating quality are mostly of concern to consumers and mainly determined by starch structure and composition. Although many starch synthesis enzymes have been identified and starch synthesis system has been established for a long time, novel functions of some starch synthesis genes have continually been found, and many important regulatory factors for seed development and grain quality control have recently been identified. Here, we summarize the progress in this field as comprehensively as possible and hopefully reveal some underlying molecular mechanisms controlling eating quality in rice. The regulatory network of amylose content (AC) determination is emphasized, as AC is the most important index for rice eating quality (REQ). Moreover, the regulatory mechanism of REQ, especially AC influenced by high temperature which is concerned as a most harmful environmental factor during grain filling is highlighted in this review.

scholarly journals Starch Granule Size Distribution and Pasting Characteristic Response to Post-Anthesis Combined Stress of Waterlogging and Shading

Agriculture ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 384
Author(s):  
Huawei Li ◽  
Zongshuai Wang ◽  
Qicui Zhuo ◽  
Bin Zhang ◽  
Fahong Wang ◽  
...  
Keyword(s):  
Size Distribution ◽  
Amylose Content ◽  
Starch Content ◽  
Grain Filling ◽  
Triticum Aestivum L ◽  
Granule Size ◽  
Starch Granules ◽  
Combined Stress ◽  
Low Viscosity ◽  
Pasting Characteristics

The combined stress of waterlogging and shading (WS) caused by continuous rain threatens the production of high-quality weak gluten wheat in China (Triticum aestivum L.). To evaluate its influences on wheat quality formation, Yangmai 158 was chosen to be subjected to WS at 0–7 days after anthesis (DAA, WS0–7), 8–15 DAA (WS8–15), 16–23 DAA (WS16–23), and 24–31 DAA (WS24–31), respectively, with non-stressed plants as control (Non-WS). Compared with Non-WS, WS reduced the amylopectin content and enhanced amylose content in the mature grains. WS enhanced the number and surface but reduced the size of the starch granules. The number, volume, and surface area percentages of B-type starch granules were enhanced, and the number and volume percentages of A-type starch granules were reduced by WS. The peak viscosity and gelatinization temperature were enhanced and the low viscosity and final viscosity were decreased by WS. WS applied at the mid-grain-filling stage (WS8–15 and WS16–23) had greater modification on the starch content, granule size distribution and pasting characteristics than that applied at early (WS0–7) or late (WS24–31). The changes of starch pasting characteristics under WS had a significant correlation with the amylase and amylopectin content, amylase/amylopectin, and the ratio of the volume percent of B-type and A-type starch granules.

scholarly journals Changes of physicochemical properties and correlation analysis of common buckwheat starch during germination

Fagopyrum ◽  
1970 ◽  
Vol 36 (2) ◽  
pp. 43-50 ◽  
Author(s):  
Licheng Gao ◽  
Meijuan Xia ◽  
Zhonghao Li ◽  
Pengke Wang ◽  
Meng Wang ◽  
...  
Keyword(s):  
Particle Size ◽  
Correlation Analysis ◽  
Physicochemical Properties ◽  
Amylose Content ◽  
Pasting Properties ◽  
Fat Content ◽  
Starch Granules ◽  
Common Buckwheat ◽  
Particle Structure ◽  
Starch Composition

In order to clarify the physicochemical properties of starch during germination of common buckwheat, Xinong9976 was selected as the experimental material to study the main nutrients, particle structure, particle size distribution, transparency, aging value, pasting properties and the correlation between pasting properties and starch composition and main nutrients. The results showed that main nutrients were significantly different. The diameter of starch granules ranged from 2.36 to 8.89.m, and the shapes of starch granules were irregular with obvious holes and cracks on the surface. There were significant differences in starch transparency, aging value and pasting properties at different germination stages. Peak viscosity, through viscosity and final viscosity of germinated common buckwheat was significantly positive correlated with amylopectin content (P < 0.05) and breakdown, final viscosity and setback were significantly negatively correlated with amylose content (P < 0.05). The correlation analysis of starch pasting properties and main nutrients showed that breakdown, setback and crude fat content were significantly negatively correlated (P < 0.01), peak viscosity, through viscosity and final viscosity were significantly negatively correlated with crude fat content (P < 0.05), while the starch pasting properties had no significant correlation with other nutrients.Received: April 14, 2019; accepted: June 8, 2019Key words: common buckwheat, germination, physicochemical properties, starch

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

scholarly journals Comparison of Morphological and Physicochemical Properties of a Floury Rice Variety upon Pre-Harvest Sprouting

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 746
Author(s):  
Chae-Min Han ◽  
Jong-Hee Shin ◽  
Jung-Bae Kwon ◽  
Jong-Soo Kim ◽  
Jong-Gun Won ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Variety ◽  
Wheat Variety ◽  
Economic Loss ◽  
Rice Grain ◽  
Starch Granules ◽  
Rice Varieties ◽  
Starch Structure ◽  
Gelatinization Properties

Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 flour rice variety under PHS conditions and compare them with those of the Seolgaeng, Hangaru, Shingil, and Ilpum rice varieties and the Keumkang wheat variety. Analysis of the molecular structure of starch revealed uniform starch granules, increased proportions of short-chain amylopectin in DP 6–12 (51.0–55.3%), and enhanced crystallinity (30.7–35.7%) in rice varieties for flour compared with the Ilpum cooking rice variety. PHS significantly altered the starch structure and gelatinization properties of Garumi 2. It also caused surface pitting and roughness in Garumi 2 starch granules and decreased their crystallinity. Collectively, the findings of this study provide important novel insights into the effects of PHS on the physicochemical properties of Garumi 2 floury rice for flour.

scholarly journals Effects of Reduced Nitrogen Fertilization and Irrigation on Structure and Physicochemical Properties of Starch in Two Bread Wheat Cultivars

Agriculture ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 26
Author(s):  
Jingyang Tong ◽  
Shujun Wang ◽  
Zhonghu He ◽  
Yan Zhang
Keyword(s):  
Physicochemical Properties ◽  
Bread Wheat ◽  
Short Range ◽  
N Fertilization ◽  
Wheat Starch ◽  
Transition Temperatures ◽  
Starch Granules ◽  
Relative Crystallinity ◽  
Swelling Power ◽  
Use Efficiency

Nitrogen (N) fertilization and irrigation are significant agronomic factors affecting wheat production, but little information is available on the effects of reduced N fertilization and irrigation on internal starch structure and physicochemical properties associated with the quality of wheat-based foods. In this study, reduced N fertilization and irrigation were separately applied to investigate their effects on composition and morphological changes, crystalline and external region structure features, swelling power, and gelatinization characteristics of starch granules in bread wheat, with a high N-use-efficiency and water-saving wheat cultivar Zhongmai 175 and a widely grown cultivar Jingdong 17. Compared with a non-N control, reduced N fertilization did not change the crystallinity type and short-range ordered degree of starch; however, it significantly increased relative crystallinity, swelling power and gelatinization enthalpy, whereas amylose content and transition temperatures were decreased. Under reduced irrigation, more small starch granules with compact arrangements appeared in comparison with non-water control. Relative crystallinity, swelling power and gelatinization enthalpy of starch were increased, whereas short-range ordered degree and transition temperatures were decreased. Moreover, the starch of the two cultivars appeared to differ in response to both the N and water treatments. The findings indicated that reduced N fertilization or irrigation markedly influenced the structure and physicochemical characteristics of wheat starch, providing important information for developing elite cultivars with high N and water use efficiency and outstanding starch quality.

Effect of Temperature during Grain Filling Stage on Endosperm Structure and Apperance Quality of Aromatic Rice

2012 ◽  
Vol 460 ◽  
pp. 286-289 ◽  
Author(s):  
Zhen Jiang Xu ◽  
Li Zhong Xiao ◽  
Hong Liu ◽  
Yong Hao Ren ◽  
Zhi Lin Li
Keyword(s):  
Grain Filling ◽  
Effect Of Temperature ◽  
Rice Grain ◽  
Aromatic Rice ◽  
Starch Granules ◽  
Filling Stage ◽  
Appearance Quality ◽  
Endosperm Structure ◽  
Grain Filling Stage

Based on the experiment of two inbred aromatic rice varieties and one hybrid aromatic rice line treated under four different temperatures( daymean temperature 21°C, 23°C, 26°C and 30°C respectively) during grain filling stage in phytotrons, the shape and arrangement of endosperm starch granules in rice grain transection were observed by scanning electron microscope and the related characteristics of rice grain qualities of chalky percent and chalkiness were analyzed at the same time. The results showed that under the lower temperature( daymean temperature21°C and 23°C), many large compound starch granules with clear angulars packed together regularly without significant natural gaps bewteen starch granules in the tansectional endosperm. However, with the increase of temperature, starch granules in the transectional endosperm were changed from regularly shaped and closely and orderly arranged to various shaped and chaoticly arranged with obvious natural gaps between starch granules, which was closely consistent with the poorer appearance quality under the higher temperature, which indicated that the endosperm structure is closely related with appearance quality of aromatic rice.

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