Article
Biochemistry & Molecular Biology
Naoko Crofts, Yoshiki Satoh, Satoko Miura, Yuko Hosaka, Misato Abe, Naoko Fujita
Summary: The introduction of higher SSIIa activity effectively restores crystallinity, starch granule structure, and production of plump seeds in the mild-type sug-1 mutant. Crossbreeding resulted in the generation of new rice lines with improved amylopectin-like glucan accumulation and A-type crystallinity, complementing the wrinkled seed phenotype typical of the original isa1 mutation.
PLANT MOLECULAR BIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Tsukine Nakano, Naoko Crofts, Satoko Miura, Naoko F. Oitome, Yuko Hosaka, Kyoko Ishikawa, Naoko Fujita
Summary: This study investigated the relationship between the chain length of amylopectin and the thermal and rheological properties, viscoelasticity, and eating quality of glutinous rice. The results showed that the ss2a wx sample with a higher number of short chains had the lowest gelatinization temperature and maintained softness and elasticity during low temperature storage for up to 6 days. In contrast, the SS2a wx sample with a higher number of long chains hardened within 6 hours.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biochemistry & Molecular Biology
Jihui Zhu, Chang-Quan Zhang, Jianlong Xu, Robert G. Gilbert, Qiaoquan Liu
Summary: The study explores the impact of starch synthase isoforms on chain-length distributions of starch in rice, identifying the enzyme sets controlling amylose and amylopectin biosynthesis and the mutants of each isoform. This detailed analysis enables breeders to target and develop improved rice species based on functional properties controlled by CLD.
Article
Chemistry, Applied
Yuhao Fu, Yonghuan Hua, Tingting Luo, Chunyan Liu, Baoli Zhang, Xingyu Zhang, Yiping Liu, Zizhong Zhu, Yang Tao, Zhongyan Zhu, Ping Li, Jun Zhu
Summary: Four waxy rice starches with different physicochemical properties were successfully obtained using the CRISPR/Cas9 gene-editing system, and CZBwx1 starches exhibited the best gel consistency and highest water solubility. Mutations of the Wxb allele resulted in a decrease in medium-and long-chains (DP12-70) and an increase in short-chains (DP 6-11), while mutations of the Wxa allele led to a higher amylose content (AC) compared to Wxb allele mutations. The gelatinization temperature (GT) of the wxa mutant starches was higher than that of the wxb mutant starches, and the GT and amylopectin fine structure type of waxy rice starch remained unchanged after Wx gene editing.
CARBOHYDRATE POLYMERS
(2023)
Article
Agronomy
Satoko Miura, Maiko Narita, Naoko Crofts, Yuki Itoh, Yuko Hosaka, Naoko F. Oitome, Misato Abe, Rika Takahashi, Naoko Fujita
Summary: The study showed that backcrossing high RS rice lines with elite rice cultivars can increase seed weight without compromising RS content. The introduced genetic loci may enhance seed length and width, and promote early flowering for optimal temperature during RS biosynthesis.
Review
Agronomy
Naoko Fujita, Satoko Miura, Naoko Crofts
Summary: This review summarizes recent discoveries in rice starch research, including the expression patterns and variations of starch biosynthetic genes, the functions of individual isozymes, and the complementary effects of starch enzymes. The research findings are important for breeding new rice cultivars.
Article
Agronomy
Satoko Miura, Nana Koyama, Naoko Crofts, Yuko Hosaka, Misato Abe, Naoko Fujita
Summary: Through crossing BE1 and BE2b mutants, a non-transgenic be1 be2b double mutant rice line was generated, showing significantly increased RS content in cooked rice grains and rice flour compared with the single mutant.
Article
Chemistry, Applied
Lixu Pan, Fei Chen, Yong Yang, Qianfeng Li, Xiaolei Fan, Dongsheng Zhao, Qiaoquan Liu, Changquan Zhang
Summary: Differences in starch digestibility among different high amylose rice cultivars are mainly attributed to the enzymolysis resistance and high gelatinization temperature (GT) of starch granules. Resistant starch content is positively correlated with intermediate chain amylopectin (DP 13-24) content and negatively correlated with short chain amylopectin (DP 6-12) content. Moreover, under normal cooking conditions, some starch granules do not fully gelatinize due to the high GT of the starch, resulting in lower starch digestibility.
Article
Food Science & Technology
Bingqing Wang, Jialu Xu, Dandan Guo, Changzhi Long, Zhongxin Zhang, Ying Cheng, Huiying Huang, Peng Wen, Haohua He, Xiaopeng He
Summary: Using high-performance anion exchange chromatography and pulsed amperometric detection, we studied the correlation between amylopectin structure and physicochemical properties of starch in 29 glutinous rice varieties. The results showed that the chain ratio of amylopectin was significantly correlated with gelatinization temperature and viscosity characteristics. The distribution of short chains and medium-long chains in amylopectin structure affected the gelatinization temperature and viscosity properties.
Article
Biochemistry & Molecular Biology
Naoko Crofts, Kaito Hareyama, Satoko Miura, Yuko Hosaka, Naoko F. Oitome, Naoko Fujita
Summary: Early flowering is essential for rice cultivars grown at high latitude, but it affects grain quality. Starch synthase IIa and Heading date 1 are the major genes influencing early flowering. Hd1 has been identified as a candidate gene for developing high-yielding rice cultivars with the desired starch structure.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Biochemistry & Molecular Biology
Naoko Crofts, Asaka Domon, Satoko Miura, Yuko Hosaka, Naoko F. Oitome, Ayaka Itoh, Koji Noge, Naoko Fujita
Summary: In this study, high levels of SSIIa and GBSSI were found to alter the starch structure and physicochemical properties in rice, but did not affect starch granule morphology. SSIIIa and SSIVb are identified as key enzymes affecting starch granule morphology. Further discussion on the relationship between SS isozymes and ADP-glucose substrate levels is also provided.
PLANT MOLECULAR BIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Yasunori Nakamura, Akiko Kubo, Masami Ono, Kazuki Yashiro, Go Matsuba, Yifei Wang, Akira Matsubara, Goro Mizutani, Junko Matsuki, Keiji Kainuma
Summary: BEIIb plays a specific role in determining the structure of amylopectin in rice endosperm, while BEIIa plays a similar role in the culm where BEIIb is absent. The study found that the amylopectin structure in the be2a culm exhibited a B-type, similar to the wild-type culm. The starch granules in the be2a culm also showed a B-type allomorph. These results indicate that BEIIa can play a role similar to BEIIb in both the culm and the endosperm at early stages of development.
PLANT MOLECULAR BIOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Rhowell Jr. N. Tiozon, Aldrin P. Bonto, Nese Sreenivasulu
Summary: Rice starch, known for its hypoallergenic properties, suffers from poor solubility, low resistant starch content, and limited functional properties, hindering its industrial applications. This review emphasizes on the potential of physically mixing biopolymers to upgrade the functional characteristics of rice starch for industrial use.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Mridula Sunder, Kamalesh D. Mumbrekar, Nirmal Mazumder
Summary: Starch, a common carbohydrate found in various foods, can be modified through chemical, enzymatic, and physical methods such as gamma radiation to enhance its industrial applications. Gamma radiation alters the physicochemical properties of starch and improves its performance.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Qi Li, Shaoxia Shi, Yaoyao Dong, Xiuzhu Yu
Summary: This study found that during frying, starch and lipids can form complexes, and increasing the moisture content of starch can promote the formation of these complexes. Rheological analysis showed a decrease in elasticity of fried starch paste, indicating interactions between starch and lipids during frying.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)