不同高粱品系的淀粉糊化特征

利用差示扫描量热分析仪(DSC)和淀粉快速黏度分析仪(RVA)测定了14个高粱(Sorghum bicolor)品系的直链淀粉含量和淀粉糊化特性参数, 并分析了各特征参数的变化规律及其相互关系。研究结果表明, 高粱品系间直链淀粉含量存在较大差异, 变幅为0.29%–29.45%; DSC分析所得糊化特性也表现出一定的差异, 直链淀粉含量低的高粱品系的起始温度(T_o)、峰值温度(T_p)、终止温度(T_c)和热焓变化(ΔH)都较高; 而直链淀粉含量高的高粱品系的T_o、T_p、T_c和ΔH都相对较低。不同品系的RVA谱差异主要表现在各个黏滞性特征值上, 直链淀粉含量低的高粱品系的RVA谱具有较高的峰值黏度和最高的消减值; 而直链淀粉含量高的高粱品系具有较低的峰值黏度。相关分析表明, 直链淀粉含量和膨胀势与其它特征值间的相关性均达显著水平; 峰值黏度(PV)与最终黏度(FV)、回冷恢复值、糊化时间和糊化温度间呈极显著负相关, 与崩解值和消减值则呈极显著正相关。将直链淀粉含量的选择与RVA谱测定相结合, 有助于提高选择的准确率,进而为高粱品质改良和育种提供理论依据。     

不同高梁品系的淀粉糊化特征

利用差示扫描量热分析仪（DSC）和淀粉快速黏度分析仪（RVA）测定了14个高粱（Sorghumbicolor）品系的直链淀粉含量和淀粉糊化特性参数,并分析了各特征参数的变化规律及其相互关系。研究结果表明,高粱品系间直链淀粉含量存在较大差异,变幅为0．29％-29．45％;DSC分析所得糊化特性也表现出一定的差异,直链淀粉含量低的高粱品系的起始温度（To）、峰值温度（Tp）、终止温度（Tc）和热焓变化（△H）都较高：而直链淀粉含量高的高粱品系的To、Tp、Tc和△H都相对较低。不同品系的RVA谱差异主要表现在各个黏滞性特征值上,直链淀粉含量低的高粱品系的RVA谱具有较高的峰值黏度和最高的消减值：而直链淀粉含量高的高粱品系具有较低的峰值黏度。相关分析表明,直链淀粉含量和膨胀势与其它特征值间的相关性均达显著水平：峰值黏度（PV）与最终黏度（FV）、回冷恢复值、糊化时间和糊化温度间呈极显著负相关,与崩解值和消减值则呈极显著正相关。将直链淀粉含量的选择与RVA谱测定相结合,有助于提高选择的准确率,进而为高粱品质改良和育种提供理论依据。     

籼型杂交稻淀粉RVA谱特征值的杂种优势分析

以6个籼型三系不育系和5个籼型恢复系按不完全双列杂交设计配制的30个杂交稻组合及其亲本为材料,对其籽粒淀粉RVA谱各特征值进行了测定和分析。结果表明：（1）亲本间和杂交稻组合间的淀粉RVA谱各特征值均存在极显著的差异,其中变异最大的是消减值,最小的是糊化开始温度。（2）杂交稻组合淀粉RVA谱各特征值的变异系数均小于杂交稻亲本的变异系数;峰值粘度、崩解值、最低粘度和最终粘度的平均值杂交稻组合大于亲本,其他性状的平均值杂交稻组合小于亲本。（3）峰值粘度存在极显著的正向超亲优势;崩解值、最低粘度、最终粘度和回复值存在极显著的正向中亲优势;消减值和峰值时间存在极显著的负向中亲优势和正向低亲优势;糊化开始温度存在极显著的负向低亲优势;最终粘度、回复值和糊化开始温度表现为极显著的负向竞争优势,其他性状表现为正向竞争优势。（4）峰值粘度、崩解值、消减值和回复值等4个性状,各杂交稻组合与其母本、中亲值呈现极显著正相关,峰值时间与中亲值呈显著正相关。而与其父本的相关均未达显著水平。     

Genetic dissection of starch paste viscosity characteristics in waxy maize revealed by high-density SNPs in a recombinant inbred line population

Starch paste viscosity properties are widely used as important indicators for quality estimation in waxy maize. To elucidate the genetic basis of paste viscosity characteristics of waxy maize, seven parameters from the rapid visco analyzer (RVA) profile were analyzed for quantitative trait loci (QTLs) in this study, using a recombinant inbred line population derived from a cross between the inbred lines Tongxi5 and Hengbai522. A high-density linkage map was constructed using 2703 bin markers, covering 1876.20 cM of the whole genome with an average genetic distance of 0.73 cM between adjacent bin markers. Seventy-two QTLs were detected for RVA parameters across 3 years, of which 17 could be identified in 2 years, and 6 identified in all 3 years. Eight QTL clusters were observed to be co-associated with two or more RVA parameters. Three major QTLs, qPV4-1, qTV4-1, and qFV5-2, which explained over 10% of the phenotypic variation, were stably mapped to the chromosomes 4 or 5 in all years. Based on functional annotations, two genes were considered as potential candidate genes for the identified major QTLs. The QTLs and candidate genes identified in this study will be useful for further understanding of the genetic architecture of starch paste viscosity characteristics in waxy maize, and may facilitate molecular breeding for grain quality improvement in breeding programs, and simultaneously provide a basis for cloning of the genes underlying these QTLs.     

Development of formulae for estimating amylose content and resistant starch content based on the pasting properties measured by RVA of Japonica polished rice and starch

We searched for the easy and simple method to measure the novel indicators which reflect not only AAC, but also (RS) based on pasting properties using RVA. Novel indexes such as SB/Con and Max/Fin (Maximum viscosity/Minimum viscosity) ratios had a very high correlation with proportion of intermediate and long chains of amylopectin; Fb₁₊₂₊₃ (DP ≧ 13). In Japonica polished rice, estimation formulae for AAC and RS content were developed using novel indexes based on pasting properties by RVA, and these equations showed determination coefficients of 0.89 and 0.80 for calibration and 0.71 and 0.75 for validation test. We developed the estimation formulae for AAC and RS content for Japonica starch samples. These equations showed determination coefficients of 0.86 and 1.00 for calibration and 0.76 and 0.83 for validation test, which showed that these equations can be applied to the unknown rice samples.     

Mapping of quantitative trait loci controlling barley flour pasting properties

Pasting properties are important characteristics of barley starch from a processing standpoint. A shorter time to peak viscosity and lower pasting temperature are favorable to both malting and food processing. This study was conducted to identify quantitative trait loci (QTLs) determining pasting properties of barley flour using a doubled haploid population of 177 lines from the cross between six-rowed Yerong and two-rowed Franklin. Yerong is a feed barley with a longer time to peak viscosity and a higher pasting temperature than the other parent Franklin which is a malting barley. Field trials were conducted in three different sites/years. Seven different parameters representing the pasting properties were measured using a Rapid Visco-analyser (RVA). DH lines showed significant differences in all seven parameters in most of the sites/years. For example, the pasting temperature of different DH lines ranged from 73.8 to 89.5 in 2006/2007 MTP field trial. Twenty one QTLs were associated with flour pasting properties. These QTLs were distributed on 11 chromosome regions. Genetic variance explained by these QTLs varies from 4.4 to 15.2%. The most important QTLs controlling the time to peak viscosity and pasting temperature were located on 1H, 2H, 3H and 7H. Results showed that some of the pasting properties can be effectively selected by the combination of several molecular markers.     

Effect of the Amount and Particle Size of Wheat Fiber on the Physicochemical Properties and Gel Morphology of Starches

Effects of added wheat fiber, with different levels and particle sizes, on the physicochemical properties and gel morphology of wheat starch and mung bean starch were investigated, using rapid visco analyzer (RVA), texture analyzer (TPA) and scanning electron microscopy (SEM). Each starch was added with wheat fiber at 10, 20, 30 and 40% (weight basis, g/100g), and different sizes of 60, 100 and 180 mesh, respectively. The peak viscosity (PV) of starches with wheat fiber were higher than the control. Starches had the highest PV with 40%, 60 mesh wheat fiber. The starches with wheat fiber showed higher hardness when compared to the control. Wheat starch and mung bean starch, with 40%, 60 mesh wheat fiber, had the highest hardnesses of 147.78 and 1032.11g, respectively. SEM showed that the dense honeycomb structure of starch gel was diminished with increasing wheat fiber. Additionally, the number of internal pores was reduced, and a large lamellar structure was formed.     

RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches

Rapid visco analysis (RVA) was performed to study the pasting properties of mixtures of wheat flour and tuber starches, i.e., potato starch (PS), sweet potato starch (SPS), yam starch (YS), and cassava starch (CS), at 10–50% starch in the mixtures. Lower phosphorus and higher amylose contents were observed in CS, followed by YS, SPS, and PS. The peak, breakdown, final, and setback viscosities of the control wheat flour were lower than those of the control PS, SPS, YS, and CS. The peak viscosity of wheat–PS mixtures was higher than those of the wheat–SPS, wheat–YS, and wheat–CS because of the higher phosphorus and lower amylose content of PS, which resulted in higher swelling of PS than that of SPS, YS, and CS. The breakdown viscosities increased as the starch content of the PS, SPS, and CS in the mixtures increased to up to the 50%, and the values tended to decrease in the wheat–YS mixture. The setback viscosities of wheat–SPS, wheat–YS, and wheat–CS increased significantly as the starch content increased from 10% to 50%, and that of wheat–PS dropped dramatically at 50%. The findings in this work provide evidence that tuber starches could be used as a partial substitute for wheat flour in some wheat-based products.     

Preparation of clear noodles with mixtures of tapioca and high-amylose starches

Ways to simulate the making of clear noodles from mung bran starch were investigated by studying the molecular structures of mung bean and tapioca starches. Scanning electron micrographs showed that tapioca starch granules were smaller than those of mung bean starch. X-ray diffraction patterns of mung bean and tapioca starch were A- and C_A-patterns, respectively. Iodine affinity studies indicated that mung bean starch contained 37% of apparent amylose and tapioca starch contained 24%. Gel permeation chromatograms showed that mung bean amylopectin had longer peak chain-length of long-branch chains (DP 40) than that of tapioca starch (DP 35) but shorter peak chain-length of short-branch chains (DP 16) than that of tapioca starch (DP 21). P-31 n.m.r. spectroscopy showed that both starches contained phosphate monoesters, but only mung bean starch contained phospholipids. Physical properties, including pasting viscosity, gel strength, and thermal properties (gelatinization), were determined. The results of the molecular structure study and physical properties were used to develop acceptable products using mixtures of cross-linked tapioca and high-amylose maize starches. Tapioca starch was cross-linked by sodium trimetaphosphate (STMP) with various reaction times, pH values, and temperatures. The correlation between those parameters and the pasting viscosity were studied using a visco/amylograph. Starches, cross-linked with 0.1% STMP, pH 11.0, 3.5 h reaction time at 25, 35, and 45°C (reaction temperature), were used for making noodles. High-amylose maize starch (70% amylose) was mixed at varying ratios (9, 13, 17, 28, 37, and 44%) with the cross-linked tapioca starches. Analysis of the noodles included: tensile strength, water absorption, and soluble loss. Noodle sensory properties were evaluated using trained panelists. Noodles made from a mixture of cross-linked tapioca starch and 17% of a high-amylose starch were comparable to the clear noodles made from mung bean starch.     

绿豆主要营养品质近红外预测模型的构建与验证

运用近红外法预测了中国绿豆主要营养品质蛋白质、淀粉和直链淀粉含量并比较绿豆粉和籽粒两种不同样品类型的差异。102份来自绿豆核心样品为试验材料,采用近红外分析系统扫描了绿豆籽粒和粉样品。光谱数据经预处理后,构建了最小二乘回归预测和交互验证模型并获得了最优校正统计参数。绿豆粉样品最大R2值和最小SECV值蛋白质含量为0.95和0.329,淀粉含量0.90和0.576,直链淀粉含量0.89和0.307;RPD值3.08至4.61。籽粒样品最大R2值和最小SECV值蛋白质含量为0.90和0.404,淀粉含量0.88和0.643,直链淀粉含量0.85和0.426;RPD值2.51至3.23。模型的稳健性采用外部验证法进行了评价。豆粉样品的平均差异1.0%～1.8%比籽粒样品略低。结果表明绿豆粉的三种组分的近红外预测方法具有快速和简单的特点,可应用于绿豆品质的测定。籽粒样品还具有无损种子结构,保持种子活力的特点,可在育种、种质资源创新等方面应用,但其准确度还有待进一步的改善。     

Genetic analysis of starch paste viscosity parameters in glutinous rice (<Emphasis Type="Italic">Oryza sativa</Emphasis> L.)

Starch paste viscosity plays an important role in estimating the cooking, eating, and processing quality of rice. The inheritance of starch paste viscosity in glutinous rice remains undefined. In the present study, 118 glutinous rice accessions were collected, and the genotypes of 17 starch synthesis-related genes (SSRG) were analyzed by using 43 gene-specific molecular markers. Association analysis indicated that 10 of 17 SSRGs were involved in controlling the rapid visco analyzer (RVA) profile parameters. Among these, the PUL gene was identified to play an important role in control of peak viscosity (PKV), hot paste viscosity (HPV), cool paste viscosity (CPV), breakdown viscosity (BDV), peak time (PeT), and paste temperature (PaT) in glutinous rice. Other SSRGs involved only a few RVA profile parameters. Furthermore, interactions between SSRGs were found being responsible for PeT, PaT, and BDV. Some of the RVA parameters, including PKV, HPV, CPV, CSV, and PaT, were mainly governed by single SSRG, whereas other parameters, such as BDV, SBV, and PeT, were controlled by a few SSRGs, functioning cooperatively. Further, three near-isogenic lines (NIL) of a japonica glutinous cv. Suyunuo as genetic background, with PUL, SSIII-1, and SSIII-2 alleles replaced with those of indica cv. Guichao 2, were employed to verify the genetic effects of the various genes, and the results were consistent with those obtained from the association analysis. These findings indicated that starch paste viscosity in glutinous rice had a complex genetic system, and the PUL gene played an important role in determining the RVA profile parameters in glutinous rice. These results provide important information for potentially improving the quality of glutinous rice.     

高产淀粉型甘薯新品种徐薯27的选育及品质特性

高产淀粉型甘薯新品种徐薯27是以徐薯18为母本,选择遗传背景差异大的20个品种(系)为父本,放任授粉集团杂交后代中筛选。该品种2009年通过山东省农作物品种审定委员会审定。通过对徐薯27农艺性状特征、生产力、抗病性、品质特征性状以淀粉糊化特性等进行研究,结果表明:徐薯27萌芽性好,地上部长势平稳,耐贮藏;高抗根腐病,中抗茎线虫病;鲜薯和薯干产量对照徐薯18,最高增产分别达19.41%和19.21%,具有超高产潜力;徐薯27淀粉RVA谱为A型,不同肥料处理下RVA参数值差异明显,有机肥能明显降低其淀粉最高粘度值(PKV)、最低粘度值(HPV)和最终粘度值(CPV),糊化温度在较高的75～80℃范围。     

Nucleotide Diversity of Maize ZmBT1 Gene and Association with Starch Physicochemical Properties

Cereal Brittle1 protein has been demonstrated to be involved in the ADP-Glc transport into endosperm plastids, and plays vital roles in the biosynthesis of starch. In this study, the genomic sequences of the ZmBT1 gene in 80 elite maize inbred lines were obtained, and the nucleotide polymorphisms and haplotype diversity were detected. A total of 30 variants, including 22 SNPs and 8 indels, were detected from the full sequences of this gene. Among these polymorphic sites, 9 SNPs and 2 indels were found to be located in the coding region. The polymorphisms of CDS sequences classified the maize ZmBT1 gene into 6 haplotypes, which encode 6 different ZmBT1 proteins. Neutrality tests revealed a decrease in population size and/or balancing selection on the maize ZmBT1 locus. To detect the association between sequence variations of this gene and the starch physicochemical properties, 7 pasting and 4 gelatinization traits of starch were measured for the tested inbred lines using rapid visco analyzer (RVA) and differential scanning calorimeter (DSC), respectively. The result of association analysis revealed that an indel in the coding region was significantly associated with the phenotypic variation of starch gelatinization enthalpy.     

Changes in morphological, thermal and pasting properties of yam (Dioscorea alata) starch during growth

This study was carried out in order to compare and establish the changes in physicochemical properties of starch from four different cultivars of yam at various stages of maturity during growth. The results showed that the starch content of the four yam tubers increased as growth progressed and were in the range of 70.5–85.3% on a dry basis. The shapes of the starch granules were round to oval or angular in the four yams and the size of starch granule increased with growth time ranging from 10 to 40 μm. The X-ray diffraction patterns could be classified as typical of B-type starch for the four cultivars of yam starch. The transition temperature of gelatinization of the four yam starches decreased during maturity. The RVA parameters suggested that yam starch paste showed a lower breakdown at an early harvest time. It appeared to be thermo-stable during heating but had a high setback after cooling, which might result in a tendency towards high retrogradation. The results for pasting behaviors showed that higher amylose content was associated with a lower pasting temperature and a higher peak viscosity in these starches.     

The Pasting and Gel Textural Properties of Corn Starch in Glucose,Fructose and Maltose Syrup

The pasting and gel textural properties of corn starch in syrup at different concentrations were investigated by Rapid Visco Analyzer (RVA) and Texture profile analysis (TPA) tests. The results showed that the pasting temperatures of corn starch greatly increased, especially at higher sugar concentration. Increasing concentration of syrup caused an increase in peak, trough and final viscosity of corn starch. Peak viscosity and the disintegration rate of starch increased in the following order: fructose syrup> maltose syrup> glucose syrup. Increasing syrup concentration to 13%, 25% and 50% resulted in a lower retrogradation rate than the control. When the maltose syrup concentration increased to 50%, the retrogradation rate decreased to 14.30% from 33.38%. The highest hardness was observed when the syrup concentration was 25%. There was a particular low hardness when the concentration of syrup was 50%. The springiness of starch gels in syrup was similar at different concentrations.     

Amylopectin aggregation as a function of starch phosphate content studied by size exclusion chromatography and on-line refractive index and light scattering

Starches with a natural 65-fold span in covalently bound phosphate content were prepared from five different crops including sorghum, cassava, three potato varieties and an exotic ginger plant, Curcuma zedoaria, with extreme starch phosphate content. These starches were subjected to size exclusion chromatography with refractive index detection (SEC/RI). A simple and rapid method for starch solubilisation was used. The conditions during solubilisation (2 M NaOH) and separation (10 mM NaOH, 50°C) were such as enabling >94% recovery of the starch without detectable degradation. The aggregation properties of the starch was investigated using on line refractive index/multi angle laser light scattering (RI/MALLS) detection. Three major regions in the SEC profile were identified, consisting of large amylopectin aggregates, amylopectin particles with radius of gyration (R_g) of approx 200 nm (400 nm blocklets) and amylose. A procedure for correction of light scattering signals spread over the SEC profile as a result of aggregate tailing was developed. The significance of the relative amounts of these three molecular species on standard starch pasting parameters, as measured by a Rapid Visco Analyzer (RVA), was investigated. Starches with a high amount of amylopectin aggregates showed high peak viscosities. Moreover, very high amounts of starch bound phosphate or amylose appears to suppress the content of large aggregates resulting in low viscosity.     

Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids

Effects of salts on pasting, thermal, and rheological properties of rice starch (RS) in the presence of non-ionic (guar gum; GG) or ionic (xanthan; XT) hydrocolloid were studied. Rapid visco-analysis (RVA) showed that addition of salts significantly increased peak, breakdown, and final viscosities, and pasting temperatures of RS/XT blends, whereas those of RS/GG blends were varied depending on the type of salts added. Differential scanning calorimetry (DSC) demonstrated that salt addition significantly increased gelatinization temperatures of either RS/GG or RS/XT blend, whereas gelatinization enthalpy was less affected. Dynamic viscoelastic tests revealed that addition of salts had a more pronounced effect on enhancing structure formation of RS/XT gels than that of RS/GG gels. The steady shear viscosity was generally in line with the values of final viscosity obtained during pasting. These results would be used as a guideline for developing starch-based food products containing salts.     

水稻储藏过程中淀粉黏度特性的变化

对水稻淀粉黏度特性特征值测定的统计分析表明：在避光自然温度储藏期间,不同类型稻谷淀粉黏度特征值均有明显的变化,各特征值在储藏1～5个月内变化较小,而6～7个月期间变化较大,大部分特征值变化差异达到显著或极显著水平。不同类型稻谷在储藏期间黏度特征值发生明显差异的时间点不同,粳糯类水稻品种在储藏期间发生明显差异的时间点明显早于粳稻和籼稻类。储藏时间与淀粉黏度特征值优化方程建立结果显示：与籼稻类品质变化关系密切的主要特征值为最高黏度（PKV）、崩解值（BDV）和峰值时间（PeT）,粳稻类为热浆黏度（HPV）、冷胶黏度（CPV）和回复值（CSV）,而粳糯类为PKV、BDV、CSV和起浆温度（PAT）。研究结果表明,通过RVA谱主要特征值来评价不同类型水稻品种稻谷耐储藏性具有可行性。     

Physico-chemical and degradative properties of in-planta re-structured potato starch

Starch re-structured directly in potato tubers by antisense suppression of starch branching enzyme (SBE), granule bound starch synthase (GBSS) or glucan water dikinase (GWD) genes was studied with the aim at disclosing the effects on resulting physico-chemical and enzyme degradative properties. The starches were selected to provide a combined system with specific and extensive alterations in amylose and covalently esterified glucose-6-phosphate (G6P) contents. As an effect of the altered chemical composition of the starches their hydrothermal characteristics varied significantly. Despite of the extreme alterations in phosphate content, the amylose content had a major affect on swelling power, enthalpy for starch gelatinization and pasting parameters as assessed by Rapid Visco Analysis (RVA). However, a combined influence of the starch phosphate and long glucan chains as represented by high amylose or long amylopectin chain length was indicated by their positive correlation to the final viscosity and set back (RVA) demonstrating the formation of a highly hydrated and gel-forming system during re-structuring of the starch pastes. Clear inverse correlations between glucoamylase-catalyzed digestibility and amylopectin chain length and starch phosphate and lack of such correlation with amylose content indicates a combined structuring role of the phosphate groups and amylopectin chains on the starch glucan matrix.     

不同筋力小麦品种在不同生态环境下籽粒淀粉糊化特性分析

以不同筋力小麦品种 强筋、中筋、弱筋 在河南省5个纬度点 32°N～36°N 种植为材料,利用快速粘度分析仪 RVA 研究了不同筋力品种的淀粉糊化特性,结果表明:弱筋小麦品种的淀粉糊化特性和强筋、中筋小麦品种有明显的差异;弱筋小麦品种更易受环境条件的影响;两个中筋小麦品种的表现不一致,其中豫麦70的环境变异程度大于豫麦49的变异程度;弱筋小麦品种、强筋小麦品种以及中筋品种豫70的峰值粘度、低谷粘度、最终粘度均随着纬度从北到南呈逐渐下降的趋势;所有品种的淀粉糊化指标均在信阳点表现为最低.