Effects of Starch Synthesis-Related Genes Polymorphism on Quality of Glutinous Rice

Zhang, Ouling; Liang, Cheng; Yang, Bowen; You, Hui; Xu, Liang; Chen, Yongjun; Xiao, Xiang

doi:10.3389/fpls.2021.707992

Cited by 5 publications

(9 citation statements)

References 27 publications

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“…The average value of polymorphism information content (PIC) was 0.474, ranging from 0.027 (RM308) to 0.751 (RM335). By and large, the bigger the PIC, the more genetic difference of the materials ( Zhang et al., 2021 ). In the 73 accessions, it included 21 highly polymorphic sites (PIC > 0.5) and 17 moderately polymorphic sites (0.25 < PIC < 0.5).…”

Section: Resultsmentioning

confidence: 99%

“…The Mean L (k), the mean of log-likelihood values, grew as the model parameter K increased, which had no significant inflexion point in the line plot so that cannot be used for population division ( Supplementary Figure 1A ). Zhang et al. (2021) used ΔK as the diagnostic criterion for determining an appropriate K value, and so got the greatest K value at K = 4 ( Supplementary Figure 1B ).…”

Section: Resultsmentioning

confidence: 99%

“…(2021) . The DPS 9.5 was used to do a cluster analysis of the population based on RS content under various treatments ( Zhang et al., 2021 ). The STRUCTURE 2.3.4 software was used to evaluate the population structure of 73 accessions using the Bayesian clustering method.…”

Section: Methodsmentioning

confidence: 99%

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Physicochemical properties and molecular mechanisms of different resistant starch subtypes in rice

Liang,

Xu,

You

et al. 2024

Front. Plant Sci.

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Resistant starch (RS) can help prevent diabetes and decrease calorie intake and that from plants are the main source of mankind consumption. Rice is many people’s staple food and that with higher RS will help health management. A significantly positive correlation exists between apparent amylose content (AAC) of rice and its RS content. In this study, 72 accessions with moderate or high AAC were selected to explore the regulatory mechanisms and physicochemical properties on different proceeding types of rice RS. RS in raw milled rice (RSm), hot cooked rice (RSc), and retrogradation rice (RSr) showed a wide variation and distinct controlling mechanisms. They were co-regulated by Waxy (Wx), soluble starch synthase (SS) IIb and SSI. Besides that, RSm was also regulated by SSIIa and SSIVb, RSc by granule-bound starch synthase (GBSS) II and RSr by GBSSII and Pullulanase (PUL). Moreover, Wx had significant interactions with SSIIa, SSI, SSIIb and SSIVb on RSm, but only the dominant interactions with SSIIb and SSI on RSc and RSr. Wx was the key factor for the formation of RS, especially the RSc and RSr. The genes had the highest expression at 17 days after flowering and were beneficial for RS formation. The longer the chain length of starch, the higher the RS3 content. RSc and RSr were likely to be contained in medium-size starch granules. The findings favor understanding the biosynthesis of different subtypes of RS.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Physicochemical properties and molecular mechanisms of different resistant starch subtypes in rice

Liang,

Xu,

You

et al. 2024

Front. Plant Sci.

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“…However, genetic factors responsible for the differences in the properties of each cultivar remain largely unknown. Recent analyses of nucleotide polymorphisms in the genes encoding starch biosynthetic enzymes suggest that SSs, BEs, and PUL influence the thermal and/or pasting properties of glutinous rice cultivars, and SSIIa seems to have the greatest effect [ 26 ]. For example, Kantomochi 172 possesses high activity-type SSIIa and produces less short amylopectin chains (DP 6–12) and more long amylopectin chains (DP 13–24), resembling the typical L-type amylopectin structure of its parental indica rice, IRAT 109 [ 27 , 28 , 29 ].…”

Section: Introductionmentioning

confidence: 99%

Three Starch Synthase IIa (SSIIa) Alleles Reveal the Effect of SSIIa on the Thermal and Rheological Properties, Viscoelasticity, and Eating Quality of Glutinous Rice

Nakano

Crofts

Miura

et al. 2023

IJMS

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Glutinous rice accumulates amylose-free starch and is utilized for rice cakes and crackers, owing to the loss of the Waxy gene which encodes granule-bound starch synthase I (GBSSI). Starch synthase IIa (SSIIa) elongates amylopectin chains with a degree of polymerization (DP) of 6–12 to 13–24 and greatly influences starch properties. To elucidate the relationship between the branch length of amylopectin and the thermal and rheological properties, viscoelasticity, and eating quality of glutinous rice, three allelic near isogenic lines with high, low, or no SSIIa activity were generated (designated as SS2a wx, ss2aL wx, and ss2a wx, respectively). Chain length distribution analyses revealed that ss2a wx exhibited the highest short chain (DP < 12) number and lowest gelatinization temperature, whereas SS2a wx showed the opposite results. Gel filtration chromatography showed that the three lines contained essentially no amylose. Viscoelasticity analyses of rice cakes stored at low temperature for different durations revealed that ss2a wx maintained softness and elasticity for up to 6 days, while SS2a wx hardened within 6 h. Sensory evaluation was consistent with mechanical evaluation. The relationship of amylopectin structure with the thermal and rheological properties, viscoelasticity, and eating quality of glutinous rice is discussed.

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“…Glutinous rice as an important food crop, which is not only rich in high‐quality hypoallergenic protein and starch but also rich in vitamins, minerals, dietary fibre and other nutrients, which are the main raw materials for making sticky snacks, such as zongzi , rice cake and other foods (Lin et al ., 2021; Zhang et al ., 2021). Therefore, it has great development potential.…”

Section: Introductionmentioning

confidence: 99%

Effect of starter inoculation proportions on the attributes of a superior new variety Osmanthus glutinous rice‐fermented milk beverages

Shao

Gong

et al. 2023

Int J of Food Sci Tech

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SummaryThis study aimed to reveal different inoculation proportions starters (Lactobacillus bulgaricus and Streptococcus thermophilus) on the quality of Osmanthus glutinous rice fermented‐milk1/2/3 (GRFM1/2/3), which was a superior new variety of glutinous rice with rich nutrition, but its refined development was still lacking. The results showed during fermentation stages, pH of GRFM1 decreased faster (6.95 ± 0–4.67 ± 0.02), and acidity increased faster (25 ± 0–78.33 ± 2.89°T). In 21‐day preservation period, Day11 was an important turning point. At the begin of storage period, there were 7 main categories of volatile flavour compounds (VFCs): esters, alcohols, acids, ketones, aldehydes, hydrocarbons, and phenols, but the main different VFCs were hexanal. At the end, main VFCs differences were propane, 2‐chloro‐2‐nitro, etc. In brief, GRFM1 was the best inoculation proportions starter in superior new variety Osmanthus glutinous rice‐fermented milk for quality properties.

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Effects of Starch Synthesis-Related Genes Polymorphism on Quality of Glutinous Rice

Cited by 5 publications

References 27 publications

Physicochemical properties and molecular mechanisms of different resistant starch subtypes in rice

Physicochemical properties and molecular mechanisms of different resistant starch subtypes in rice

Three Starch Synthase IIa (SSIIa) Alleles Reveal the Effect of SSIIa on the Thermal and Rheological Properties, Viscoelasticity, and Eating Quality of Glutinous Rice

Effect of starter inoculation proportions on the attributes of a superior new variety Osmanthus glutinous rice‐fermented milk beverages

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