Highly phosphorylated functionalized rice starch produced by transgenic rice expressing the potato GWD1 gene

Publikation: Forskning - peer reviewTidsskriftartikel

DOI

  • Yaling Chen
    Yaling ChenInstitute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Huajiachi Campus, Hangzhou, 310029, China.
  • Xiao Sun
    Xiao SunInstitute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Huajiachi Campus, Hangzhou, 310029, China.
  • Xin Mao Zhou
    Xin Mao ZhouInstitute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Huajiachi Campus, Hangzhou, 310029, China.
  • Kim Hebelstrup
  • Andreas Blennow
    Andreas BlennowDepartment of Environmental and Plant Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871, Frederiksberg C, Denmark. abl@plen.ku.dk.
  • Jinsong Bao
    Jinsong BaoInstitute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Huajiachi Campus, Hangzhou, 310029, China. jsbao@zju.edu.cn.

Starch phosphorylation occurs naturally during starch metabolism in the plant and is catalysed by glucan water dikinases (GWD1) and phosphoglucan water dikinase/glucan water dikinase 3 (PWD/GWD3). We generated six stable individual transgenic lines by over-expressing the potato GWD1 in rice. Transgenic rice grain starch had 9-fold higher 6-phospho (6-P) monoesters and double amounts of 3-phospho (3-P) monoesters, respectively, compared to control grain. The shape and topography of the transgenic starch granules were moderately altered including surface pores and less well defined edges. The gelatinization temperatures of both rice flour and extracted starch were significantly lower than those of the control and hence negatively correlated with the starch phosphate content. The 6-P content was positively correlated with amylose content and relatively long amylopectin chains with DP25-36, and the 3-P content was positively correlated with short chains of DP6-12. The starch pasting temperature, peak viscosity and the breakdown were lower but the setback was higher for transgenic rice flour. The 6-P content was negatively correlated with texture adhesiveness but positively correlated with the cohesiveness of rice flour gels. Our data demonstrate a way forward to employ a starch bioengineering approach for clean modification of starch, opening up completely new applications for rice starch.

OriginalsprogEngelsk
Artikelnummer3339
TidsskriftScientific reports
Vol/bind7
Sider (fra-til)1-10
Antal sider10
ISSN2045-2322
DOI
StatusUdgivet - 13 jun. 2017

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