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<p>Starch granule associated proteins (SGAPs) in <i>indica</i> rice are an important class of proteins involved in synthesis and metabolism. In this study, SGAPs were isolated and identified from three layers of <i>indica</i> rice starch prepared by alkali method. SDS-PAGE showed that the molecular weights of the three layers of proteins were consistent, with only a subunit band appearing at 55.73&#xa0;kDa. The band protein is mainly composed of granule-bound starch synthase I (GBSS I), with the highest content of SGAPs in the middle layer, and there are differences in the composition of each layer. Scanning electron microscopy analysis revealed that alkaline extraction fractionation produced distinct starch layers from <i>indica</i> rice flour: the upper layer showed loose sponge-like morphology with larger granules (100–300&#xa0;μm) due to pre-gelatinization, while middle and lower layers contained smaller, smooth and intact granules (5–7&#xa0;μm) with different SGAPs distribution characteristics; significant differences in whiteness, pasting properties, and texture parameters were observed among upper, middle, and lower layer <i>indica</i> rice starches obtained by alkaline extraction, with the middle layer exhibiting the highest whiteness, optimal thermal paste stability, and strongest gel cohesiveness; removal of SGAPs decreased starch whiteness, altered pasting characteristics, and significantly reduced gel hardness, suggesting that SGAPs are closely associated with starch quality attributes and may contribute to regulating these properties. Therefore, this study clarified the composition characteristics of SGAPs in the upper, middle, and lower layers of <i>indica</i> rice starch and their close relationships with starch quality of <i>indica</i> rice starch, providing theoretical basis for the efficient extraction of SGAPs and starch quality improvement.</p>

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Isolation and characterization of starch granule-associated proteins from alkali-fractionated indica rice starch and their effects on starch quality

  • 期刊论文

  • 发表日期：

    2026年6月18日

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  • Sijie Zhang,
  • Lanxuan Chen,
  • Cuiping Yi

摘要

Starch granule associated proteins (SGAPs) in indica rice are an important class of proteins involved in synthesis and metabolism. In this study, SGAPs were isolated and identified from three layers of indica rice starch prepared by alkali method. SDS-PAGE showed that the molecular weights of the three layers of proteins were consistent, with only a subunit band appearing at 55.73 kDa. The band protein is mainly composed of granule-bound starch synthase I (GBSS I), with the highest content of SGAPs in the middle layer, and there are differences in the composition of each layer. Scanning electron microscopy analysis revealed that alkaline extraction fractionation produced distinct starch layers from indica rice flour: the upper layer showed loose sponge-like morphology with larger granules (100–300 μm) due to pre-gelatinization, while middle and lower layers contained smaller, smooth and intact granules (5–7 μm) with different SGAPs distribution characteristics; significant differences in whiteness, pasting properties, and texture parameters were observed among upper, middle, and lower layer indica rice starches obtained by alkaline extraction, with the middle layer exhibiting the highest whiteness, optimal thermal paste stability, and strongest gel cohesiveness; removal of SGAPs decreased starch whiteness, altered pasting characteristics, and significantly reduced gel hardness, suggesting that SGAPs are closely associated with starch quality attributes and may contribute to regulating these properties. Therefore, this study clarified the composition characteristics of SGAPs in the upper, middle, and lower layers of indica rice starch and their close relationships with starch quality of indica rice starch, providing theoretical basis for the efficient extraction of SGAPs and starch quality improvement.