Abstract
Rice grain starch is an essential component of grain quality and includes four aspects: grain appearance, milling quality, nutritional quality, and cooking and eating quality. These quality attributes are influenced and modulated by several key components during the starch development process. These include enzymes, genes, and environmental factors that cause changes in starch properties and generally influence all characteristics that lead to the development of starch with essential quality attributes. The process of starch development can be divided into the phases of initiation and primer modification (chain elongation, initiation of new branches, and disentanglement of chains). Much progress has been made in understanding starch development processes and the genetic networks that influence grain quality. In this review, we describe the structure of starch, its physiochemical properties, the process of starch biosynthesis, environmental stresses, and hormones at both the synthesis and regulation levels. Understanding the process of starch biosynthesis in rice endosperm is important for modifying seed quality and promoting starch utilization efficiency.
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Modified from Satoh et al. (2008). FX and YFW designed the research and corrected the manuscript; YFW and EOA wrote the manuscript. All the authors have read and approved the manuscript
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Abbreviations
- ABA:
-
Abscisic acid
- ADP-Glc:
-
Adenosine diphosphate glucose
- ATP:
-
Adenosine triphosphate
- AGPase:
-
ADP-glucose pyrophosphorylase
- AC:
-
Amylose content
- AAC:
-
Apparent amylose content
- IAA:
-
Auxin
- BR:
-
Brassinosteroid
- BDV:
-
Breakdown viscosity
- CO2 :
-
Carbon dioxide
- CLD:
-
Chain length distribution
- Tc:
-
Conclusion gelatinization temperature
- CPV:
-
Cool paste viscosity
- CK:
-
Cytokinin
- DAF:
-
Days after fertilization
- DAP:
-
Days after pollination
- DPA:
-
Days post-anthesis
- DP:
-
Degree of polymerization
- DPE:
-
Disproportionating enzyme
- ΔH:
-
Enthalpy of gelatinization
- ETH:
-
Ethylene
- Fru:
-
Fructose
- Fruc-6-P:
-
Fructose-6-phosphate
- GA:
-
Gibberellic acid
- Glc-1-P:
-
Glucose-1-phospate
- Glc-6-P:
-
Glucose-6-phosphate
- GBSS:
-
Granule-bound starch synthase
- HT:
-
High temperature
- HPV:
-
Hot paste viscosity
- MOS:
-
Malto-oligosaccharides
- To:
-
Onset gelatinization temperature
- PaT:
-
Pasting temperature
- Tp:
-
Peak gelatinization temperature
- PKV:
-
Peak viscosity
- SBV:
-
Setback viscosity
- SS:
-
Soluble starch synthase
- SBE:
-
Starch branching enzyme
- SDE:
-
Starch debranching enzyme
- PHO:
-
Starch phosphorylase
- TRV:
-
Trough viscosity
- UDP-Glc:
-
Uridine diphosphate glucose
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Acknowledgements
This study was supported by the Natural Science Foundation of China (31801310), the Natural Science Foundation of Jiangsu Province (Grant BK20190889), the Natural Science Foundation of the Jiangsu Higher Education Institutions of China (Grant No. 19KJB180033), the Project funded by China Postdoctoral Science Foundation (2019M660130), “Lvyang Jinfeng” talents attracting plan, the Talent Support Program of Yangzhou University, and Yangzhou University Postdoctoral Science Foundation, a project funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD). And the authors apologize to colleagues whose research was unable to be discussed fully due to length limitations.
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Ansah, E.O., Chen, G., Xiong, F. et al. Endosperm starch in rice: what influences its structure, properties, and biosynthesis. Acta Physiol Plant 45, 121 (2023). https://doi.org/10.1007/s11738-023-03599-4
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DOI: https://doi.org/10.1007/s11738-023-03599-4