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このアイテムの引用には次の識別子を使用してください:
http://hdl.handle.net/10119/19680
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| タイトル: | The relationship between the fine structure of amylopectin and the 1 type of crystalline allomorph of starch granules in rice endosperm |
| 著者: | Nakamura, Yasunori
Yashiro, Kazuki
Matsuba, Go
Wang, Yifei
Mizutani, Goro
Ono, Masami
Bao, Jinsong |
| キーワード: | A-type starch
B-type starch
rice endosperm
starch branching enzyme |
| 発行日: | 2023-01-31 |
| 出版者: | Wiley |
| 誌名: | Cereal Chemistry |
| 巻: | 100 |
| 号: | 3 |
| 開始ページ: | 721 |
| 終了ページ: | 733 |
| DOI: | 10.1002/cche.10649 |
| 抄録: | Background and Objectives: It is known that any wild-type varieties of cereals so far examined have A-type starch crystals in their endosperm whereas their starch branching enzyme 2b (be2b) mutants that are usually referred to as amylose-extender (ae) mutants produce B-type starch crystals. The present study aimed to examine the structural features of amylopectin which are responsible for the A-type or B-type crystalline allomorphs of starch granules by using starches in wild-type japonica and indica rice varieties and their be2b (ae) mutants.
Findings: The average length of chains of A-type amylopectin was markedly shorter than that of B-type amylopectin. It was also thought that A-type amylopectin had two types of branches, namely the first branches were formed mainly by BEI in the basal region of the cluster and the second branches were synthesized specifically by BEIIb inside the cluster. These differences caused the average length of double helices formed by cluster constituent chains to be shorter in wild-types than that in their be2b mutants, and these differences changed the crystalline allomorph of starch granules to B-type in the mutants from A-type in their wild-types, as examined by wide angle X-ray diffraction (XRD) and sum frequency generation spectroscopy (SFG).
Conclusions: Combined with these observations and calculations of chain-length of hypothetical A chains in four types of amylopectin molecules, it was concluded that both the average length of external segments of cluster chains and the formation of the second branches inside the cluster greatly affect the crystal types of starch granules.
Significance and Novelty: The novel findings in the present study can provide new insights into the structural features of amylopectin which determines the A-type or B-type crystalline allomorph of starch granules of cereals. |
| Rights: | This is the peer reviewed version of the following article: https://onlinelibrary.wiley.com/doi/full/10.1002/cche.10649, which has been published in final form at https://doi.org/10.1002/cche.10649. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. This article may not be enhanced, enriched or otherwise transformed into a derivative work, without express permission from Wiley or by statutory rights under applicable legislation. Copyright notices must not be removed, obscured or modified. The article must be linked to Wiley’s version of record on Wiley Online Library and any embedding, framing or otherwise making available the article or pages thereof by third parties from platforms, services and websites other than Wiley Online Library must be prohibited. |
| URI: | http://hdl.handle.net/10119/19680 |
| 資料タイプ: | author |
| 出現コレクション: | c10-1. 雑誌掲載論文 (Journal Articles)
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