Structural and Thermodynamic Characteristics of Starches from Near-Isogenic and Substituted Wheat Lines

IF 1.4 4区化学 Q4 PHYSICS, ATOMIC, MOLECULAR & CHEMICAL

Russian Journal of Physical Chemistry B Pub Date : 2025-04-21 DOI:10.1134/S1990793124701574

L. A. Wasserman, A. V. Krivandin, O. V. Shatalova, A. G. Filatova, A. I. Sergeev, V. G. Vasil’ev, E. I. Gordeeva, O. Y. Shoeva, V. G. Goldshtein, I. G. Plashchina

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Abstract

The results of studies of the morphology, thermodynamic, and physicochemical properties of starches extracted from grains of soft wheat lines carrying recombinant regions in chromosomes 2A and 7D and the foreign chromosome 4Th of wheatgrass containing genes that control the synthesis of anthocyanin compounds in wheat grain are presented. The presence of recombinant regions in the genome of the studied lines is shown to promote the formation of starch granules of a more regular rounded shape compared to starch from the maternal wheat line Saratovskaya 29 and contributes to an increase of the fraction of larger granules (A-type granules). It is found that the polymorphic structure in all the studied starches does not change and is characterized by the A-type. The thermodynamic parameters of amylopectin melting in wheat starches carrying recombinant chromosome regions and foreign wheatgrass chromosomes have increased compared to the corresponding parameters for starch from the Saratovskaya 29 maternal line, which is accompanied by the formation of a greater number of structurally ordered structures. Recombinant regions in chromosomes have caused an increase in the complex dynamic elastic modulus of starch gel compared to starch gel from maternal wheat. Aqueous gels from wheat starches carrying recombinant regions and foreign wheatgrass chromosomes are characterized by different rates of chemical exchange of water protons when interacting with hydroxyl protons in starch gels.

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近等基因小麦系和替代小麦系淀粉的结构和热力学特性

本文介绍了从携带 2A 和 7D 染色体重组区的软质小麦品系以及含有控制小麦籽粒花青素化合物合成基因的小麦草外来染色体 4Th 的籽粒中提取的淀粉的形态、热力学和物理化学特性的研究结果。与母本小麦品系萨拉托夫斯卡娅 29（Saratovskaya 29）的淀粉相比，所研究品系基因组中重组区域的存在促进了形状更规则的圆形淀粉颗粒的形成，并有助于增加较大颗粒（A 型颗粒）的比例。研究发现，所有研究的淀粉的多态结构都没有发生变化，都是以 A 型为特征。与萨拉托夫斯卡娅 29 母本品系淀粉的相应参数相比，携带重组染色体区域和外来麦草染色体的小麦淀粉中直链淀粉熔化的热力学参数有所增加，同时形成了更多结构有序的结构。与母本小麦的淀粉凝胶相比，染色体中的重组区域导致淀粉凝胶的复合动态弹性模量增加。携带重组区的小麦淀粉和外来小麦草染色体的水凝胶在与淀粉凝胶中的羟基质子相互作用时，水质子的化学交换速率不同。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Russian Journal of Physical Chemistry B 化学-物理：原子、分子和化学物理

CiteScore

2.20

自引率

71.40%

发文量

106

审稿时长

4-8 weeks

期刊介绍： Russian Journal of Physical Chemistry B: Focus on Physics is a journal that publishes studies in the following areas: elementary physical and chemical processes; structure of chemical compounds, reactivity, effect of external field and environment on chemical transformations; molecular dynamics and molecular organization; dynamics and kinetics of photoand radiation-induced processes; mechanism of chemical reactions in gas and condensed phases and at interfaces; chain and thermal processes of ignition, combustion and detonation in gases, two-phase and condensed systems; shock waves; new physical methods of examining chemical reactions; and biological processes in chemical physics.