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

Abstract

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

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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References 32

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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

Starch Physicochemical Properties and Expression Levels of Anabolism Key Genes in Sweetpotato Under Low Temperature

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