低温对甘薯淀粉理化特性及代谢关键基因表达量的影响

doi:10.3864/j.issn.0578-1752.2022.19.012

摘要/Abstract

摘要：

【目的】淀粉是甘薯块根的主要组成成分,淀粉理化特性直接决定着甘薯的主要用途;同时,甘薯是较为典型的喜温作物,对储藏温度较为敏感。因此,研究低温对淀粉理化特性的影响,为甘薯安全储藏提供参考。【方法】本研究以‘烟薯25’和‘商薯19’为试验材料,设置适温（13℃,CK）和低温（4℃）储藏14 d,分析甘薯块根淀粉粒径大小与分布、热焓特性、糊化特性、吸湿性及膨胀力等特征指标的差异。【结果】不同甘薯品种的直链/支链淀粉含量存在显著差异,‘商薯19’的直链淀粉含量（31.47%）显著高于‘烟薯25’（25.86%）,支链淀粉则完全相反;‘烟薯25’和‘商薯19’的平均粒径、体积和表面积均分别分布于≤2.50 μm、2.50—5.00 μm和5.00—25.00 μm三个区间,低温胁迫使二者的淀粉颗粒平均粒径降低,体积和表面积减小,吸湿性和膨胀力降低;‘烟薯25’和‘商薯19’薯块淀粉在糊化过程中的起始温度（T₀）、峰值温度（Tp）和热晗值（△H）与CK相比均显著下降,其中,‘烟薯25’的△H变化幅度高于‘商薯19’,表明低温对‘烟薯25’淀粉热特性的影响程度高于‘商薯19’;低温储藏条件下,‘烟薯25’和‘商薯19’的最高黏度（PKV）、崩解值（BDV）和回复值（CSV）均显著下降,糊化温度（PT）受低温的影响不显著,但品种间差异显著;低温下,基因IbAGPa（ADP-葡萄糖焦磷酸化酶）、IbAGPb、IbSBEI（淀粉分支酶）和IbSBEII的表达量均显著下降,而Ibα-amylase（淀粉水解酶）和Ibβ-amylase则显著上升。【结论】温度是影响甘薯淀粉理化品质的重要因素,甘薯块根淀粉理化特性变化与甘薯储藏温度密切相关。

关键词: 甘薯, 低温胁迫, 淀粉, 理化特性, 基因

Abstract:

【Objective】Starch is the main component of sweetpotatoe, and the main use of tuberous roots is directly determined by the physicochemical properties of starch. Sweetpotato is a typical temperature-preferred tropical crop and sensitive to the storage temperature. Therefore, it is very important to study the effects of low temperature on starch physicochemical properties for the safe storage of sweetpotato. 【Method】 The starch average granule size and distribution, heat enthalpy, gelatinization properties, moisture absorption and swelling power were investigated in an experiment conducted by using Yanshu 25 and Shangshu 19 with storage of 13℃ (CK) and 4℃ (Low temperature, LT) for 14 days. 【Result】 The results demonstrated that the significant differences were observed in amylose/amylopectin content between the two sweetpotato varieties. The amylose content of Shangshu 19 (31.47%) was significantly higher than that of Yanshu 25 (25.86%), while the amylopectin content showed an opposite trend. The average particle size, volume and surface area of Yanshu 25 and Shangshu 19 ranged from ≤2.50 μm, 2.50-5.00 μm to 5.00-25.00 μm, respectively. The average particle size, volume and surface area of starch particles, moisture absorption and swelling power were decreased under LT stress. The starch initial temperature (T0), peak temperature (Tp) and heat thermal value (△H) of Yanshu 25 and Shangshu 19 during gelatinization process were decreased significantly as compared with CK. The change in starch △H of Yanshu 25 was higher than that of Shangshu 19, which indicated that the effect of low temperature on thermal properties of Yanshu 25 starch was more serious than that of Shangshu 19. Under low temperature storage conditions, the peak viscosity (PKV), disintegration value (BDV) and recovery value (CSV) of Yanshu 25 and Shangshu 19 were decreased significantly, while the gelatinization temperature (PT) was not significantly affected by temperature. The differences between the two varieties were significant. The expression levels of IbAGPa, IbAGPb, IbSBEI and bSBEII genes were decreased significantly under LT condition, while Ibα-amylase and Ibβ-amylase increased significantly. 【Conclusion】 In conclusion, the temperature played an important role in the starch physicochemical properties of sweetpotato, and the change of which was closely related to the storage temperature.

Key words: sweetpotato, low temperature stress, starch, physicochemical properties, gene

崔鹏,赵逸人,姚志鹏,庞林江,陆国权. 低温对甘薯淀粉理化特性及代谢关键基因表达量的影响[J]. 中国农业科学, 2022, 55(19): 3831-3840.

CUI Peng,ZHAO YiRen,YAO ZhiPeng,PANG LinJiang,LU GuoQuan. Starch Physicochemical Properties and Expression Levels of Anabolism Key Genes in Sweetpotato Under Low Temperature[J]. Scientia Agricultura Sinica, 2022, 55(19): 3831-3840.

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引物名称 Primer name	引物序列（5′-3′） Primer sequence (5′-3′)
Actin-F	ATGATAACTCGACGGATCGC
Actin-R	CTTGGATGTGGTAGCCGTTT
IbAGPa-F	TCGACGGTGATGTTAGCAAG
IbAGPa -R	AACAGCCTTTGGAGAAACGA
IbSBEI-F	GGTTTACGGGTCTTGATGGA
IbSBEI-R	AACAGCCTGCTATCCCACAC
IbSBEII-F	CTTCCCTGAAGCCATAACCA
IbSBEII-R	CCATTTGCCAATCCTCATCT
Ibα-amlyas-F	CTGCATTTTTGTTCCTGCAA
Ibα-amlyas-R	TTCGATGCGTCCAAGTCATA
Ibβ-amlyase-F	AGACTGGAAGGAGGCTGTGA
Ibβ-amlyase-R	TGTTGGCTTCTTCGAGGACT

品种 Variety	储藏温度 Storage temperature (℃)	直链淀粉 Amylose (%)	支链淀粉 Amylopectin (%)	氮 Nitrogen (%)	磷 Phosphorus (%)	总脂肪 Total lipid (%)
烟薯25 Yanshu 25	13 (CK)	25.86±0.06b	68.82±0.03a	2.11±0.01b	1.45±0.007c	1.76±0.006b
烟薯25 Yanshu 25	4 (LT)	24.22±0.04b	67.59±0.05a	2.89±0.008a	2.68±0.003a	2.62±0.005a
商薯19 Shangshu 19	13 (CK)	31.47±0.02a	65.36±0.04b	1.13±0.007c	1.66±0.008c	0.38±0.008c
商薯19 Shangshu 19	4 (LT)	30.11±0.03a	64.87±0.07b	2.25±0.009b	2.09±0.005b	0.68±0.008c

品种 Variety	储藏温度 Storage temperature (℃)	淀粉粒径及其体积分布Granule diameter and volume frequency percent
		≤2.50 μm		2.50—5.00 μm		5.00—25.00 μm
		百分比 Percent (%)	平均粒径 Average granule diameter	百分比 Percent (%)	平均粒径 Average granule diameter	百分比 Percent (%)	平均粒径 Average granule diameter
烟薯25 Yanshu 25	13 (CK)	12.05b	1.67±0.05a	6.24b	4.13±0.02a	81.71b	16.21±0.04a
烟薯25 Yanshu 25	4 (LT)	10.41c	1.53±0.03b	6.62b	3.94±0.03a	82.97a	13.66±0.03b
商薯19 Shangshu 19	13 (CK)	11.75b	1.83±0.04a	8.54b	4.07±0.02a	79.71c	14.72±0.03b
商薯19 Shangshu 19	4 (LT)	14.93a	1.72±0.04a	10.90a	3.81±0.02a	74.17d	16.93±0.02a

品种 Variety	储藏温度 Storage temperature (℃)	淀粉粒径及其表面积分布Granule diameter and surface area frequency percent
		≤2.50 μm		2.50—5.00 μm		5.00—25.00 μm
		百分比 Percent (%)	平均粒径 Average granule diameter	百分比 Percent (%)	平均粒径 Average granule diameter	百分比 Percent (%)	平均粒径 Average granule diameter
烟薯25 Yanshu 25	13 (CK)	52.31b	1.84±0.04b	6.88b	4.64±0.06a	40.81a	18.66±0.03a
烟薯25 Yanshu 25	4 (LT)	51.23b	2.02±0.03a	7.34b	4.37±0.07b	41.43a	15.21±0.07b
商薯19 Shangshu 19	13 (CK)	55.63a	2.11±0.05a	8.28a	4.58±0.06a	36.09b	16.03±0.05b
商薯19 Shangshu 19	4 (LT)	54.01a	1.93±0.05b	9.12a	4.31±0.05b	36.87b	17.71±0.04a

品种 Varieties	储藏温度 Storage temperature (℃)	热焓值 △H (J·g^-1)	起始温度 T₀ (℃)	峰值温度 Tp (℃)	终止温度 Tc (℃)
烟薯25 Yanshu 25	13 (CK)	14.56±0.11a	62.52±0.24a	71.14±0.04a	82.15±0.34a
烟薯25 Yanshu 25	4 (LT)	14.25±0.12b	58.11±0.18b	69.67±0.13b	82.94±0.12a
商薯19 Shangshu 19	13 (CK)	14.41±0.09a	63.02±0.19a	72.34±0.22a	83.05±0.19a
商薯19 Shangshu 19	4 (LT)	14.17±0.06b	61.91±0.12b	70.33±0.19b	82.64±0.28a