摘要
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4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,使淀粉形成独特结构,具备不同用途。本文综述了玉米淀粉合成中4类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。
The utilization of maize starch in food industry was determined by its physicochemicalcharacteristics and starch structure. Regulating the starch quality needs to understand the starch syntheticroute. In recent years, studies showed that the starch synthesis was controlled by the interaction of the isozymesof ADP-glucose pyrophosphorylase（AGP）, starch synthase（SS）, starch branching enzyme（SBE） and starchdebranching enzyme（DBE）. Due to the different isozymes activities and the mutation of coding gene, differentstarch structures were formed and different industrial applications were produced. In the present paper, theproperties of physiology and biochemistry, molecular biology and gene expression of those enzymes weresummarized, the relative ways of starch quality improvement were proposed and the possible developmentdirection was discussed.
出处
《中国农学通报》
CSCD
2014年第33期8-15,共8页
Chinese Agricultural Science Bulletin
基金
江苏省科技支撑计划"优质高产抗粗缩病鲜食玉米新品种选育"(BE2012335)
江苏省自然科学基金"鲜食糯玉米淀粉黏度性状基因定位及优异等位变异挖掘"(BK20141241)
南通市应用研究计划"糯玉米鲜食品质功能分子标记开发及特异种质创制"(BK2012084)
南通市科技平台建设计划"南通市作物重要基因资源发掘与分子育种重点实验室"(CP12012002)
江苏省农业三新工程"鲜食糯玉米品种创新与产业化关键技术推广"(SXGC[2014]088)
江苏省高校自然科学研究重大项目"糯玉米淀粉品质形成对高温胁迫的响应及水氮调控机制"(14KJA210004)
关键词
玉米
淀粉
合成
酶
maize
starch
synthesis
enzyme
