Effect of glgB/GASBD fusion gene expression on increased branching degree of potato starch and changes in physicochemical properties of starch
| Autor: | Qin Ji, Yu-Ling Tang, Meng-Jun Jiang, Yun-Feng Zhang |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Starch
lcsh:TX341-641 transgenic potato starch Branching (polymer chemistry) 01 natural sciences Fusion gene granule-bound starch synthase gene chemistry.chemical_compound 0404 agricultural biotechnology gelatinization temperature amylopectin peak viscosity Potato starch Fusion lcsh:TP368-456 Chemistry 010401 analytical chemistry fungi food and beverages 04 agricultural and veterinary sciences 040401 food science 0104 chemical sciences lcsh:Food processing and manufacture Biochemistry Amylopectin granule-bound starch-binding domain lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | International Journal of Food Properties, Vol 23, Iss 1, Pp 533-548 (2020) |
| ISSN: | 1532-2386 1094-2912 |
| Popis: | The objective of this study was to investigate the influence of granule-bound starch-binding domain fusion gene expression on the structure and properties of potato starch. The glgB/GASBD fusion gene and the glgB gene for control were transferred into the potato cultivar Desiree using Agrobacterium-mediated method, which were expressed in potato tubers driven by the potato granule-bound starch synthase gene promoter. The accumulation of glgB/GASBD fusion protein in starch granules was analyzed by Western blot hybridization. A large amount of glgB/GASBD fusion protein was found to accumulate in the starch granules, and the position of the GASBD in the fusion protein (at the N-terminus or at the C-terminus) had no significant effect on the accumulation of the fusion protein in the starch granules. An increase in the degree of branching of the starch results in a specific change in the physical and chemical properties and functional properties of the starch. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|