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Effect of starch-branching enzyme lib on amylopectin structure and gelatinization property

机译：淀粉分支酶Lib对淀粉素结构和凝胶化性能的影响

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Biochemical analysis of the amylose-extender (ae) mutant of rice revealed that mutations in the gene for starch-branching enzyme lib (BEIIb) specifically alter the structure of amylopectin in the endosperm by reducing the proportions of short chains with a degree of polymerization (DP) of 17 or less. The greatest decrease in levels of chains was with a DP of 8 to 12. The extent of such changes is correlated with the gelatinization properties of the starch granules, determined in terms of solubility in solutions of urea. Results strongly suggest that BEIIb plays a specific role in transferring short chains of amylopectin in rice endosperm, and that alterations in amylopectin structure, particularly in short chains, might play a critical role in the rheologi-cal properties of starch. The genetic modification of the gene for BEIIb will likely lead to the synthesis of novel types of starch for the food and starch industries.
机译：水稻的淀粉糖（AE）突变体的生化分析显示，通过减少具有聚合度的短链的比例，特别改变淀粉分支酶（Beiib）的突变在胚乳中特异性地改变胚乳中的支链蛋白的结构（ DP）为17或更低。链水平的最大降低与DP为8-12.这种变化的程度与淀粉颗粒的凝胶化性质相关，从尿素溶液中的溶解度确定。结果强烈建议Beiib在水稻胚乳中转移支链蛋白素的短链中发挥了特异性作用，并且淀粉素结构的改变，特别是短链，可能在淀粉的Rheologi-Cal性质中发挥关键作用。 Beiib基因的遗传修饰可能导致食品和淀粉产业的新型淀粉的合成。

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