Waxy蛋白缺失对小麦淀粉性状的影响     

苏雪梅 《安徽农业科学》2011,39(19):11411-11412,11415

综述了国内外关于Waxy蛋白缺失对小麦淀粉性状影响的研究进展。在普通小麦中存在3个Waxy蛋白亚基,它们的缺失会对小麦籽粒中直链淀粉的含量产生重要影响,使小麦淀粉的理化特性发生显著变化,进而影响到小麦面粉的加工品质。同时,对糯小麦的潜在应用价值进行了探讨。  相似文献   

甘薯不同部位淀粉的组成及黏度特性研究   总被引：2，自引：0，他引：2  

贾延宇  师玉忠  田丰贺  张宝宝  靳卫娜 《河南农业科学》2011,40(8):84-86

为了研究甘薯块根中淀粉的分布规律,将鲜甘薯切分成质量相近的6个部位,测定了不同部位的淀粉含量、淀粉中直链淀粉含量以及淀粉黏度特性.结果显示:鲜甘薯中淀粉含量的分布特点是:尾段＞头段＞中段,内层＞外层,尾内部位的淀粉提取量达到16.2％,中外部位的淀粉提取量为10.3％;直链淀粉含量的分布特点是:中段＞头段＞尾段,外层＞...  相似文献   

Analyses of albumins, globulins and amphiphilic proteins by proteomic approach give new insights on waxy wheat starch metabolism     

Clment Debiton  Marielle Merlino  Christophe Chambon  Emmanuelle Bancel  Mlanie Decourteix  Vronique Planchot  Grard Branlard 《Journal of Cereal Science》2011,53(2):160-169

Starch is composed of two types of glucose polymers: amylose and amylopectin. The Waxy (Wx) locus controls amylose synthesis in the wheat kernel. Hexaploid wheat has three Wx loci located on chromosomes 7A (Wx-A1), 4A (Wx-B1), and 7D (Wx-D1). Eight near isogenic lines (NILs) of Triticum aestivum cv. Tremie with one, two or three Wx null alleles were used. The albumin–globulin fraction, and amphiphilic proteins were separated using 2-dimensional electrophoresis (2DE) allowing the changes in the waxy kernel to be identified. Albumin–globulin fraction showed overexpression of sucrose synthases in the waxy NILs compared to the normal form of Tremie and a decrease in many proteins related to stress and defence metabolism such as serpins. A subunit of ADP-glucose pyrophosphorylase (AGPase), which is known to play a major role in starch synthesis, was also shown to be down regulated in the waxy NILs. Amphiphilic proteins confirmed the observations made on the albumin–globulin fraction with a decrease in a stress-related protein. These different regulations linked to observations made on wheat kernel (thousand kernel weight (TKW), protein amount per grain, size and distribution of the starch granules) led to formulation of the hypothesis that waxy endosperm does not reach maturity of the wild-type endosperm.  相似文献   

Enhancement of the pasting properties of teff and maize starches through wet–heat processing with added stearic acid     

Tanya V. D&#x;Silva  John R.N. Taylor  M. Naushad Emmambux 《Journal of Cereal Science》2011,53(2):192-197

This study determined the effects of stearic acid on the functional properties of teff starch, a compound granule starch in comparison to maize, a simple type granule starch. Stearic acid was incorporated into teff and maize starches and pasted (held for 5 or 120 min at 91 °C) with an RVA (Rapid Visco Analyser). Teff starch with added stearic acid (0.25 and 1.5% starch basis) did not produce a pasting peak viscosity within short holding time (5 min) compared to maize starch. The paste viscosity of both teff and maize starches with stearic acid increased by about three times with long pasting (120 min). This increase in paste viscosity occurred earlier for teff starch than maize starch. Teff starch with stearic acid was more viscous and was non-gelling. Confocal laser scanning microscopy showed that stearic acid did not diffuse in teff starch granules, but seemed to coat them. However, stearic acid diffused inside maize starch granules through channels. This microstructural difference may explain the different pasting behavior. The early high paste viscosity and non-gelling properties of the teff starch modified with stearic acid could have promising applications in foods, for example better mouthfeel with lower starch concentration.  相似文献   

Effect of a gibberellin-biosynthesis inhibitor treatment on the physicochemical properties of sorghum starch     

Enpeng Li  Jovin Hasjim  Sushil Dhital  Ian D. Godwin  Robert G. Gilbert 《Journal of Cereal Science》2011

Inhibition of plant growth by Trinexapac-ethyl, TE, a gibberellin-biosynthesis inhibitor, can produce a shorter stemmed plant, requiring less nutrients and water to grow, while maintaining grain yield. Although TE and other plant growth regulators are commonly used in grain crops, their effects on starch biosynthesis in the grains have not been systematically examined. The changes in the structural and functional properties of starch in grains harvested from TE-treated sorghum (Sorghum bicolor (L.) Moench) were examined, and the results compared with those from the untreated controls. TE treatment had little or no effects on the molecular structures of starch, starch granule morphology, and starch and amylose contents, but increased the protein content of the grains significantly. Consistent with the lack of change in the molecular structure, there were no significant effects on the thermal properties of the starch. The pasting properties of TE-treated sorghum flours, however, showed lower peak viscosity, trough, and final viscosity, which were attributed to their higher protein contents. The TE treatment thus does not have an appreciable effect on the biosynthesis of starch during grain development in sorghum.  相似文献   

Conversion of starch from dry common beans (Phaseolus vulgaris L.) to ethanol     

Nancy N. Nichols  Nongnuch SutivisedsakBruce S. Dien  Atanu BiswasWilliam C. Lesch  Michael A. Cotta 《Industrial Crops and Products》2011,33(3):644-647

Dry common beans (Phaseolus vulgaris L.) were evaluated for potential conversion of starch to ethanol. Eight varieties of beans with average starch content of 46% (db) were assayed in a laboratory-scaled process based upon the commercial corn dry grind fermentation process. Ethanol yield was 0.43-0.51 g ethanol/g glucose (0.19-0.23 g ethanol/g beans). The average ethanol yield for the eight bean types was 92% of maximum theoretical yield, demonstrating that starch from beans could be efficiently converted to ethanol. Ethanol concentration obtained from 20% (w/w) solids loading was 3.5-4.4% (w/v). The residual fermentation solids contained, on a dry basis, 37.1-43.6% crude protein, 10.8-15.1% acid detergent fiber and 19.1-31.3% neutral detergent fiber.  相似文献   

玉米胚乳淀粉合成研究进展   总被引：1，自引：0，他引：1  

陈国清  陆大雷  陆卫平 《中国农学通报》2014,30(33):8-15

玉米淀粉在食品及工业上的不同用途取决于其独特的理化特征及淀粉结构。对理化特征及淀粉结构进行调控需要了解淀粉的合成途径。目前,相关研究认为玉米淀粉的合成主要受四类关键酶（ADP-葡萄糖焦磷酸化酶,AGP;淀粉合成酶,SS;淀粉分支酶,SBE;淀粉去分支酶,DBE）的同工酶协同控制。由于同工酶的活性不同,以及编码基因的突变,使淀粉形成特殊结构,具备不同用途。本文综述了玉米淀粉合成中四类主要的关键酶的生理生化特性、分子生物学特性以及表达调控等方面的研究概况,提出了淀粉改良的相关途径,并讨论了今后的可能发展方向。  相似文献   

薯蓣属淀粉的研究进展     

康昱倢  宋洪波  伍魁元  王艺伟 《安徽农业科学》2017,45(28)

薯蓣是重要的药食两用植物,而淀粉是其根茎中最丰富的碳水化合物。综述了近年来薯蓣淀粉的研究进展,介绍了薯蓣淀粉的颗粒结构,概述了薯蓣淀粉尤其是薯蓣抗性淀粉的应用,并探讨了不同的物理和化学改性方法对薯蓣淀粉结构及应用带来的影响。  相似文献   

大豆蛋白与大豆肽对淀粉糊性能的影响   总被引：2，自引：0，他引：2  

孙旸  孙春玉  陈光 《安徽农业科学》2010,38(17):9161-9162,9177

[目的]研究添加大豆肽和大豆蛋白对淀粉糊化、凝沉过程中物理性质的影响。[方法]研究淀粉糊化和凝沉过程中大豆肽和大豆蛋白对淀粉糊黏度、抗剪切性能和凝沉性的影响。[结果]添加1.00%大蛋白使淀粉糊最高黏度升高30.72%,而添加1.00%的大豆肽使其最高黏度下降26.63%。添加1.00%的大豆肽使崩解值上升55.10%,而添加1.00%大豆蛋白使其崩解值升高77.78%。添加1.00%的大豆肽使回生值上升16.32%,而添加1.00%的大豆肽使其回生值下降82.28%。[结论]大豆蛋白使淀粉糊的最高黏度上升,大豆肽使淀粉糊的最高黏度下降;二者均使淀粉糊的抗剪切能力降低;大豆蛋白有助于淀粉凝胶的形成,大豆肽极强地阻碍了淀粉凝胶的形成。  相似文献   

硫磺、硫酸锌、硼砂施用量与玉米淀粉含量关系的研究   总被引：2，自引：0，他引：2  

闫洪奎  高志勇  王晓光  邵继梅  张晶晶  曹敏建  杨镇  那桂秋 《玉米科学》2010,18(1):116-120

采用二次回归通用旋转组合试验设计,分析硫磺、硫酸锌、硼砂不同施用量对高淀粉玉米淀粉含量的影响。结果表明：硫磺、硫酸锌与玉米淀粉含量的关系符合二次曲线,硼砂与淀粉含量为正的线性关系;单独施用时,硫磺和硫酸锌降低淀粉含量,硼砂增加淀粉含量;硫磺与硫酸锌存在正向互作,与硼砂存在负向互作;硫酸锌与硼砂不存在互作。淀粉含量高于76.39%的施肥方案是硫磺、硫酸锌、硼砂用量分别为6.39～31.56、8.2～32.0、22.4～28.5 kg/hm2。  相似文献