可溶性淀粉合成酶与稻米淀粉精细结构关系的研究进展

Progress in the Relationship between Soluble Starch Synthases and Starch Fine Structure in Rice

支链淀粉是稻米淀粉的最主要组成部分,不同水稻品种间支链淀粉分子聚合度及分支链链长与分布有所不同,从而影响了稻米的品质。本文简要回顾了稻米淀粉的结构及其主要合成酶类,并以可溶性淀粉合成酶为重点,综述了水稻中可溶性淀粉合成酶4个亚家族不同同工型在决定淀粉精细结构中的作用,同时对相关基因的表达等方面也做了论述,旨在为水稻淀粉合成调控及品质改良提供参考。

Amylopectin is the main component of rice endosperm starch. Among different rice cultivars, the fine structure of amylopectin is different, which causes the variation of the physicochemical properties of rice grains. In this paper, the rice starch structure as well as the key starch biosynthesis related enzymes is briefly introduced, and the recent progress of the relationship between soluble starch synthases and starch fine structure is reviewed.