The starch granule associated proteomes of commercially purified starch reference materials from rice and maize

Koziol, Adam; Marquez, Benazir K; Huebsch, Matthew P.; Smith, Jeffrey C.; Altosaar, Illimar

doi:10.1016/j.jprot.2011.10.019

Cited by 25 publications

(34 citation statements)

References 67 publications

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“…Proteins from the 14-3-3 family may have regulatory roles in starch accumulation by phosphorylating various enzymes (Diaz et al, 2011;Sehnke et al, 2001). Several have been found localized to barley amyloplasts (Alexander and Morris, 2006) and embedded in rice and maize starch granules (Koziol et al, 2012) which makes them potential players in starch biosynthesis. Numerous phosphatases and kinases have also been sequenced from Arabidopsis chloroplasts, which may ostensibly reflect the importance of protein phosphorylation to plastid metabolism (Baginsky and Gruissem, 2009;Reiland et al, 2009;Schliebner et al, 2008).…”

Section: The Regulation Of Starch Biosynthesismentioning

confidence: 99%

Effects of environmental factors on cereal starch biosynthesis and composition

Thitisaksakul

Jiménez

Arias

et al. 2012

Journal of Cereal Science

224

167

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Section: The Regulation Of Starch Biosynthesismentioning

confidence: 99%

Effects of environmental factors on cereal starch biosynthesis and composition

Thitisaksakul

Jiménez

Arias

et al. 2012

Journal of Cereal Science

224

167

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“…The results of two-dimensional gel electrophoresis reported by Teshima et al (2010) indicated that the difference in globulin content could be as high as more than five times. Proteins in rice include mainly intracellular, storage, and starch-granule-associated proteins (Koziol et al 2012). Among them, storage proteins, which include albumin (2.9-9.9%), globulin (6.6-11.0%), prolamin (1.9-4.2%), and glutelin (73.6-87.0%), can be as high as 70% of the total protein content in rice (Lásztity 1995).…”

mentioning

confidence: 99%

Effect of Alkaline‐Soluble Proteins on Pasting Properties of Nonwaxy Rice Flour

2014

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Cereal Chem. 91(5):502-507The pasting properties of rice flours and reconstituted rice flours from mixing a common starch with proteins extracted from different rice cultivars at different total protein content levels were studied. Results showed that not only the total protein content but also the protein composition had an effect on the pasting properties of the rice flours. Among the different strands of rice proteins, globulin had the strongest influence on the pasting properties, followed by glutelin, whereas prolamin had the least influence. At the subunit level of the proteins, proteins with a molecular weight of 17,000, most likely from globulin, had the strongest effect on the peak viscosity of the rice flour, followed by those of 33,000. In comparison with that of the rice starch, the influence of proteins in rice was limited. The effect of interactions between the rice proteins and the starch, such as the role of starch-granule-associated proteins, was not isolated in this study, and further investigation is required to quantify this effect.Pasting properties are an important quality measure in rice cooking and its further processing. The pasting properties of nonwaxy rice flour are known to be mainly affected by the amylose content and fine amylopectin structure (Ramesh et al 1999;Iturriaga et al 2006). In 1990, however, Hamaker and Griffin reported that the viscosity of cooked rice was also affected by the protein content of the rice. Martin and Fitzgerald (2002) confirmed that, in addition to a change with the amylose content, there was also a difference in the rapid viscosity analyzer (RVA) curves between rice flour with and without proteins. This observation suggested that the pasting properties of rice flour are indeed affected by the protein content and possibly also by the composition and structure of the proteins in the rice varieties. In fact, Singh et al (2011) concluded that the changes in pasting properties were perhaps caused by the significant difference in protein content and composition. Further, Lin et al (2011) suggested that the difference in the pasting properties was controlled by some genes in the rice, although no further details were disclosed on how the genes influenced these properties.Protein content in rice varies with rice varieties, normally from 4.9 to 15% (m/m). The composition of the proteins also varies. The results of two-dimensional gel electrophoresis reported by Teshima et al (2010) indicated that the difference in globulin content could be as high as more than five times. Proteins in rice include mainly intracellular, storage, and starch-granule-associated proteins (Koziol et al 2012). Among them, storage proteins, which include albumin (2.9-9.9%), globulin (6.6-11.0%), prolamin (1.9-4.2%), and glutelin (73.6-87.0%), can be as high as 70% of the total protein content in rice (Lásztity 1995).Qualitatively, different proteins were observed to have different effects on the pasting properties of rice flours. Baxter et al (2004) reported that the addition of prolami...

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“…To study the starch granule proteome of rice, we developed a protocol to purify starch granules from mature rice endosperm with reference to other cereal’s starch granule purification protocols [7, 38, 40]. The general procedure used for rice starch granule extraction is shown in a work flow diagram (Fig 1).…”

Section: Resultsmentioning

confidence: 99%

Proteome Profile of Starch Granules Purified from Rice (Oryza sativa) Endosperm

et al. 2016

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Starch is the most important food energy source in cereals. Many of the known enzymes involved in starch biosynthesis are partially or entirely granule-associated in the endosperm. Studying the proteome of rice starch granules is critical for us to further understand the mechanisms underlying starch biosynthesis and packaging of starch granules in rice amyloplasts, consequently for the improvement of rice grain quality. In this article, we developed a protocol to purify starch granules from mature rice endosperm and verified the quality of purified starch granules by microscopy observations, I2 staining, and Western blot analyses. In addition, we found the phenol extraction method was superior to Tris-HCl buffer extraction method with respect to the efficiency in recovery of starch granule associated proteins. LC-MS/MS analysis showed identification of already known starch granule associated proteins with high confidence. Several proteins reported to be involved in starch synthesis in prior genetic studies in plants were also shown to be enriched with starch granules, either directly or indirectly, in our studies. In addition, our results suggested that a few additional candidate proteins may also be involved in starch synthesis. Furthermore, our results indicated that some starch synthesis pathway proteins are subject to protein acetylation modification. GO analysis and KEGG pathway enrichment analysis showed that the identified proteins were mainly located in plastids and involved in carbohydrate metabolism. This study substantially advances the understanding of the starch granule associated proteome in rice and post translational regulation of some starch granule associated proteins.

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The starch granule associated proteomes of commercially purified starch reference materials from rice and maize

Cited by 25 publications

References 67 publications

Effects of environmental factors on cereal starch biosynthesis and composition

Effects of environmental factors on cereal starch biosynthesis and composition

Effect of Alkaline‐Soluble Proteins on Pasting Properties of Nonwaxy Rice Flour

Proteome Profile of Starch Granules Purified from Rice (Oryza sativa) Endosperm

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