Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China.
Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China; Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China.
Carbohydr Polym. 2024 Dec 15;346:122592. doi: 10.1016/j.carbpol.2024.122592. Epub 2024 Aug 8.
Potato tubers accumulate substantial quantities of starch, which serves as their primary energy reserve. As the predominant component of potato tubers, starch strongly influences tuber yield, processing quality, and nutritional attributes. Potato starch is distinguished from other food starches by its unique granule morphology and compositional attributes. It possesses large, oval granules with amylose content ranging from 20 to 33 % and high phosphorus levels, which collectively determine the unique physicochemical characteristics. These physicochemical properties direct the utility of potato starch across diverse food and industrial applications. This review synthesizes current knowledge on the molecular factors controlling potato starch biosynthesis and structure-function relationships. Key topics covered are starch granule morphology, the roles and regulation of major biosynthetic enzymes, transcriptional and hormonal control, genetic engineering strategies, and opportunities to tailor starch functionality. Elucidating the contributions of different enzymes in starch biosynthesis has enabled targeted modification of potato starch composition and properties. However, realizing the full potential of this knowledge faces challenges in optimizing starch quality without compromising plant vigor and yield. Overall, integrating multi-omics datasets with advanced genetic and metabolic engineering tools can facilitate the development of elite cultivars with enhanced starch yield and tailored functionalities.
块茎积累了大量的淀粉，作为其主要的能量储备。作为块茎的主要成分，淀粉强烈影响块茎的产量、加工质量和营养特性。与其他食物淀粉相比，马铃薯淀粉具有独特的颗粒形态和组成特性。它具有大的椭圆形颗粒，直链淀粉含量在 20%至 33%之间，磷含量高，这些共同决定了其独特的物理化学特性。这些物理化学性质决定了马铃薯淀粉在各种食品和工业应用中的用途。本文综述了控制马铃薯淀粉生物合成和结构-功能关系的分子因素的最新知识。主要讨论的主题是淀粉颗粒形态、主要生物合成酶的作用和调控、转录和激素调控、遗传工程策略以及定制淀粉功能的机会。阐明不同酶在淀粉生物合成中的作用，使得可以有针对性地修饰马铃薯淀粉的组成和性质。然而，要充分发挥这方面知识的潜力，就需要在不影响植物活力和产量的前提下优化淀粉质量。总的来说，将多组学数据集与先进的遗传和代谢工程工具相结合，可以促进具有增强淀粉产量和定制功能的优良品种的开发。
