《植物生理学报》 2014, 50(10): 1453-1458

可溶性淀粉合成酶与稻米淀粉精细结构关系的研究进展

刘鑫燕^1,2, 李娟¹, 刘雪菊¹, 张昌泉¹, 顾铭洪¹, 刘巧泉^1,*

¹扬州大学农学院, 江苏省作物遗传生理重点实验室/粮食作物现代产业技术协同创新中心, 江苏扬州225009; ²南通大学生命科学学院, 江苏南通226019

通信作者：刘巧泉；E-mail: qqliu@yzu.edu.cn；Tel: 0514-8799-6648

摘　要：

支链淀粉是稻米淀粉的最主要组成部分, 不同水稻品种间支链淀粉分子聚合度及分支链链长与分布有所不同, 从而影响了稻米的品质。本文简要回顾了稻米淀粉的结构及其主要合成酶类, 并以可溶性淀粉合成酶为重点, 综述了水稻中可溶性淀粉合成酶4个亚家族不同同工型在决定淀粉精细结构中的作用, 同时对相关基因的表达等方面也做了论述, 旨在为水稻淀粉合成调控及品质改良提供参考。

关键词：水稻; 可溶性淀粉合成酶; 淀粉合成; 精细结构; 研究进展

收稿：2014-05-14   修定：2014-08-13

资助：教育部重点项目、江苏省杰出青年基金(BK2012010)、江苏省青蓝工程和优势学科项目、江苏省普通高校研究生科研创新计划项目(CXZZ13_0904)和大学生学术科技创新基金(b13097)。

Progress in the Relationship between Soluble Starch Synthases and Starch Fine Structure in Rice

LIU Xin-Yan^1,2, LI Juan¹, LIU Xue-Ju¹, ZHANG Chang-Quan¹, GU Ming-Hong¹, LIU Qiao-Quan^1,*

¹Jiangsu Key Laboratory for Crop Genetics and Physiology, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou, Jiangsu 225009, China; ²College of Life Science, Nantong University, Nantong, Jiangsu 226019, China

Corresponding author: LIU Qiao-Quan; E-mail: qqliu@yzu.edu.cn; Tel: 0514-8799-6648

Abstract:

Amylopectin is the main component of rice endosperm starch. Among different rice cultivars, the fine structure of amylopectin is different, which causes the variation of the physicochemical properties of rice grains. In this paper, the rice starch structure as well as the key starch biosynthesis related enzymes is briefly introduced, and the recent progress of the relationship between soluble starch synthases and starch fine structure is reviewed.

Key words: ^{Oryza sativa}; soluble starch synthase; starch biosynthesis; fine structure; progress