Three Starch Synthase IIa ( SSIIa ) Alleles Reveal the Effect of SSIIa on the Thermal and Rheological Properties, Viscoelasticity, and Eating Quality of Glutinous Rice

Glutinous rice accumulates amylose-free starch and is utilized for rice cakes and crackers, owing to the loss of the gene which encodes granule-bound starch synthase I (GBSSI). elongates amylopectin chains with a degree of polymerization (DP) of 6-12 to 13-24 and greatly influences starch properties...

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Published in:International journal of molecular sciences 2023-02, Vol.24 (4), p.3726
Main Authors: Nakano, Tsukine, Crofts, Naoko, Miura, Satoko, Oitome, Naoko F, Hosaka, Yuko, Ishikawa, Kyoko, Fujita, Naoko
Format: Article
Language:English
Subjects:
Alleles
Amylopectin
Amylopectin - chemistry
Amylose
Amylose - chemistry
Cultivars
Degree of polymerization
Eating quality
Enzymes
Gel filtration
Genes
glutinous rice
Granule-bound starch synthase
low gelatinization temperature
Low temperature
Mutation
Oryza - genetics
Plant Proteins - genetics
Polymorphism
Proteins
Rheological properties
Rheology
Sensory evaluation
Softness
starch
Starch - chemistry
starch synthase IIa
texture
Viscoelasticity
Waxy gene
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Summary:Glutinous rice accumulates amylose-free starch and is utilized for rice cakes and crackers, owing to the loss of the gene which encodes granule-bound starch synthase I (GBSSI). elongates amylopectin chains with a degree of polymerization (DP) of 6-12 to 13-24 and greatly influences starch properties. To elucidate the relationship between the branch length of amylopectin and the thermal and rheological properties, viscoelasticity, and eating quality of glutinous rice, three allelic near isogenic lines with high, low, or no SSIIa activity were generated (designated as , , and , respectively). Chain length distribution analyses revealed that exhibited the highest short chain (DP < 12) number and lowest gelatinization temperature, whereas showed the opposite results. Gel filtration chromatography showed that the three lines contained essentially no amylose. Viscoelasticity analyses of rice cakes stored at low temperature for different durations revealed that maintained softness and elasticity for up to 6 days, while hardened within 6 h. Sensory evaluation was consistent with mechanical evaluation. The relationship of amylopectin structure with the thermal and rheological properties, viscoelasticity, and eating quality of glutinous rice is discussed.
ISSN:1422-0067
1661-6596
1422-0067
DOI:10.3390/ijms24043726