摘要
淀粉是小麦籽粒中最重要的组分,其含量直接影响粒重和产量,其理化特性是面条、馒头等蒸煮面食制品的主要决定因子.因此,研究小麦淀粉理化特性及其合成的分子机制具有重要意义.直链淀粉和支链淀粉分别占小麦总淀粉含量的17％～34％和66％～83％,以A型和B型2种颗粒形状存在,淀粉含量、直/支比、膨胀和糊化等理化特性显著影响了面条和馒头等蒸煮面食制品的加工品质.小麦基因组中有26个基因编码了淀粉合成酶的亚基或同工酶,这些基因的表达在转录、转录后和翻译后修饰等水平上受到调控.本文综述了小麦淀粉理化特性及其与面食制品品质之间的关系,小麦淀粉合成功能基因及其在转录水平调控、转录后调控和翻译后修饰等分子机制方面的最新研究进展,并对小麦淀粉研究的未来方向进行了展望.
Abstract
Starch is the most important component of wheat grain,determining grain weight and significantly influencing the quality of noodles and steamed buns,the primary cooking pasta products in China.Therefore,it is crucial to deeply explore the physicochemical properties of wheat starch and the molecular mechanisms underlying its synthesis.In common wheat,amylose and amylopectin constitute 17％-34％and 66％-83％of the total starch content,respectively.These two components exist in two particle shapes:A-type(＞9.8 μm)and B-type(＜9.8 μm).Their physicochemical properties(content,amylose/amylopectin ratio,swelling,gelatinization,etc.)significantly affect the processing quality of cooked pasta products such as noodles and steamed buns.The wheat genome contains 26 genes that encode subunits or isoenzymes of starch synthesis enzymes,with their expression levels being heavily regulated at transcriptional,post-transcriptional,and post-translational levels.This review examines the physicochemical properties of wheat starch,the relationships between these properties and the processing quality of noodles and steamed buns,the functional genes involved in starch synthesis,and their regulatory factors at transcriptional,post-transcriptional,and translational levels.Finally,future research directions for wheat starch are discussed.
维普
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