Changes in starch structure, function and enzyme activity in early-season indica rice under simulating high temperature and strong light during grain filling
文献类型： 外文期刊
作者： Xiong, Ruoyu 1 ; Yang, Shiqi 1 ; Ai, Xiaofeng 1 ; Tan, Xueming 1 ; Wang, Haixia 1 ; Zeng, Yongjun 1 ; Pan, Xiaohua 1 ; Yang, Taotao 4 ; Zeng, Yanhua 1 ;
作者机构： 1.Jiangxi Agr Univ, Minist Educ, Nanchang 330045, Peoples R China
2.Jiangxi Agr Univ, Jiangxi Key Lab Crop Physiol Ecol & Genet Breeding, Nanchang 330045, Peoples R China
3.Shanghai Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Germplasm Innovat & Genet Improvement Grai, Shanghai 201403, Peoples R China
4.Guangdong Acad Agr Sci, Rice Res Inst, Guangzhou 510640, Peoples R China
关键词： Early indica rice; High temperature and strong light; Starch fine structure; Starch physicochemical properties; Starch related enzymes
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）
ISSN： 0141-8130
年卷期： 2025 年 308 卷
页码：
收录情况： SCI
摘要： Early indica rice in Southern China frequently experiences high temperatures (HT) and strong light (SL) during grain filling, which accelerates grain maturity. In this study, two indica rice cultivars with different grain qualities under control (CK), HT, and HT + SL treatments to investigate their impacts on starch structure and physicochemical properties. The results demonstrated that HT and HT + SL treatments increased the amylopectin average chain length, long chain, relative crystallinity, large granule, and protein content (40.9 %-41.6 %), while decreasing amylose content (15.4 %-21.6 %) and branching degree compared to CK. This was due to a reduction in granule-bound starch synthase, soluble starch synthase, and starch branching enzymes, along with an increase in debranching enzyme activity, which altered the starch fine structure and diminished thermal stability and gelatinization viscosity. The HT + SL treatment exhibited a more pronounced impact, increasing the amylopectin middle chain (fb1) and relative crystallinity, while decreasing the branching degree and amylopectin short-chain length, indicating that SL exacerbated the deterioration of starch structure. Nevertheless, the starch physicochemical properties of high-quality cultivar were relatively less affected by the HT + SL conditions, suggesting a potential for improved utilization of starch in high-quality early indica rice in food processing.
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