板栗失水导致淀粉含量及结构变化机理的研究

项目名称： 板栗失水导致淀粉含量及结构变化机理的研究

项目编号： No.31271942

项目类型： 面上项目

立项/批准年度： 2013

项目学科： 农业科学

项目作者： 顾采琴

作者单位： 广州大学

项目金额： 80万元

中文摘要： 板栗对脱水十分敏感，常温贮藏失水，易产生"石灰化"现象，产品失去食用价值，造成较大经济损失。淀粉是板栗的主要贮藏物质，我们前期研究发现，板栗淀粉含量及结构发生改变是导致"石灰化"发生的主要原因。但板栗失水与淀粉变化的关系及调控机理仍不清楚。本项目拟采用分子生物学和生物化学等分析检测技术，重点研究板栗贮藏期间发生不同程度脱水时淀粉分解酶（α-淀粉酶、β-淀粉酶、淀粉去分支酶（DBE）及淀粉磷酸化酶）、淀粉合成酶（SS）和淀粉分支酶（SBE）等酶活性及相关基因表达的变化，结合直链淀粉和支链淀粉含量和比例、支链淀粉链长和链长分布特征以及晶体结构等变化，在分析上述指标变化与板栗失水相关性的基础上，明确板栗失水导致淀粉含量及结构变化的关键因素，进而提出相应的分子调控机理。研究结果在理论上可进一步揭示板栗 "石灰化"发生机理，在实践上可为研究板栗"石灰化"控制技术及保持板栗淀粉利用价值提供科学依据。

中文关键词： 板栗；失水；淀粉；含量；结构

英文摘要： Chestnut is very sensitive to loss of moisture. The calcification phenomenon of fresh chestnut seeds after harvest happens often during storage at room temperature with the moisture loss, which results in great loss of both edible value and economic value. Starch is main storage substance in chestnut. Our former researches showed that the changes of content and structure of starch in chestnut were main factor inducing calcification phenomenon happening.Unfortunately,the relationship between moisture loss and changes of content and structure of starch in chestnut and mechanism of molecule regulation is unclear.In this program,the activities of α-amylase, β-amylase, starch branching enzyme,starch debranching enzyme and so on and relevant gene expression would be studied by using some analysis and test methods including molecular biology,biochemical and et al. during storage of fresh chestnut seeds in which moisture will loss with different degree.Meanwhile,the content and proportion of amylose and amylopectin ,amylopectin chain length distribution properties , crystal structure of starch and other indexes would be investigated.The relationship between loss of moisture in chestnut and indexes changes above would be analyzed so as to confirm the key factors leading to changes of content and structure of starch in

英文关键词： chestnut；water loss；starch；content；structure