Analysis of starch structure, functional properties, and the underlying molecular mechanism in SeaRice86 (SR86)

IF 10.7 1区化学 Q1 CHEMISTRY, APPLIED

Carbohydrate Polymers Pub Date : 2025-06-09 DOI:10.1016/j.carbpol.2025.123881

Yongxiang Huang, Xiao Yang, Yilan Cui, Mangu Hu, Yunliang Rong, Yu Ling, Rongchao Yang, Yueqin Zhang

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Abstract

Starch, the principal carbohydrate in rice, governs functional attributes critical to food processing and nutritional value. This study compares structural, functional, and molecular traits of starch from salt-tolerant SeaRice86 (SR86) and conventional Huanghuazhan (HHZ). Structural analysis revealed SR86 starch exhibits a distinct A-type crystal structure with higher crystallinity at 12 DAF but lower values at 24 DAF. FTIR spectroscopy showed reduced short-range molecular ordering in SR86 starch. Functional assessments demonstrated that SR86 possesses elevated breakdown viscosity and reduced final viscosity, correlating with its lower amylose content and diminished retrogradation tendency. Transcriptomic profiling identified key molecular drivers underlying their starch properties divergences. SR86 exhibited suppressed GBSSI expression, consistent with its lower amylose. Temporal shifts in soluble starch synthase (SS) activity were observed, with peak SS expression occurring later in SR86. Granule size variations corresponded with differential SSI expression, while altered amylopectin chain distribution (DP 25–36) inversely correlated with starch branching enzyme (SBE) activity. Coordinated regulation of isoamylase (ISA1–3) and pullulanase (PUL) genes further contributed to the unique starch architecture. These findings provide a foundation for leveraging SR86 starch in functional food formulations and highlight its potential as a genetic resource for improving starch quality under saline-alkaline cultivation.

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SeaRice86 （SR86）淀粉结构、功能特性及其分子机制分析

淀粉是大米中主要的碳水化合物，控制着对食品加工和营养价值至关重要的功能属性。本研究比较了耐盐稻谷86 （SR86）和普通黄花单（HHZ）淀粉的结构、功能和分子特性。结构分析表明，SR86淀粉具有明显的a型晶体结构，12 DAF时结晶度较高，24 DAF时结晶度较低。FTIR光谱显示SR86淀粉的短程分子有序度降低。功能评价表明，SR86具有较高的分解粘度和较低的最终粘度，这与其较低的直链淀粉含量和较低的退化倾向有关。转录组学分析确定了其淀粉性质差异的关键分子驱动因素。SR86表现出抑制的GBSSI表达，与其低直链淀粉一致。可溶性淀粉合成酶（SS）活性随时间变化，在SR86中出现表达高峰。淀粉支链分布（DP 25-36）的改变与淀粉支链酶（SBE）活性呈负相关。异淀粉酶（ISA1-3）和普鲁兰酶（PUL）基因的协同调控进一步促成了独特的淀粉结构。这些发现为在功能食品配方中利用SR86淀粉提供了基础，并突出了其作为盐碱栽培条件下提高淀粉品质的遗传资源的潜力。

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来源期刊

Carbohydrate Polymers 化学-高分子科学

CiteScore

22.40

自引率

8.00%

发文量

1286

审稿时长

47 days

期刊介绍： Carbohydrate Polymers stands as a prominent journal in the glycoscience field, dedicated to exploring and harnessing the potential of polysaccharides with applications spanning bioenergy, bioplastics, biomaterials, biorefining, chemistry, drug delivery, food, health, nanotechnology, packaging, paper, pharmaceuticals, medicine, oil recovery, textiles, tissue engineering, wood, and various aspects of glycoscience. The journal emphasizes the central role of well-characterized carbohydrate polymers, highlighting their significance as the primary focus rather than a peripheral topic. Each paper must prominently feature at least one named carbohydrate polymer, evident in both citation and title, with a commitment to innovative research that advances scientific knowledge.