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Literature summary for 2.4.1.18 extracted from

  • Brummell, D.A.; Watson, L.M.; Zhou, J.; McKenzie, M.J.; Hallett, I.C.; Simmons, L.; Carpenter, M.; Timmerman-Vaughan, G.M.
    Overexpression of STARCH BRANCHING ENZYME II increases short-chain branching of amylopectin and alters the physicochemical properties of starch from potato tuber (2015), BMC Biotechnol., 15, 28.
    View publication on PubMedView publication on EuropePMC
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Cloned(Commentary)

Cloned (Comment) Organism
recombinant overexpression of endogenaous enzyme SBEII in Solanum tuberosum. A complete cDNA of potato SBEII is unable to be propagated in Escherichia coli, therefore a complete but hybrid SBEII intragene containing a single intron to prevent bacterial translation is assembled from cDNA and genomic DNA fragments Solanum tuberosum

Protein Variants

Protein Variants Comment Organism
additional information starch from tubers of enzyme overexpressing plants posses an increased degree of amylopectin branching, with more short chains of degree of polymerisation (DP) 6-12 and particularly of DP6. Construction of transgenic lines expressing a GRANULE-BOUND STARCH SYNTHASE (GBSS) RNAi, which exhibit post-transcriptional gene silencing of GBSS and reduced amylose content in the starch. Both transgenic modifications do not affect granule morphology but reduce starch peak viscosity. In starch from SBEII-overexpressing lines, the increased ratio of short to long amylopectin branches facilitates gelatinisation, which occurs at a reduced temperature (by up to 3°C) or lower urea concentration. In contrast, silencing of GBSS increases the gelatinisation temperature by 4°C, and starch requires a higher urea concentration for gelatinisation. In lines with a range of SBEII overexpression, the magnitude of the increase in SBEII activity, reduction in onset of gelatinisation temperature and increase in starch swollen pellet volume are highly correlated, consistent with reports that starch swelling is greatly dependent upon the amylopectin branching pattern. Amylose content in starch and thermal properties of tuber starch granules from potato tubers of a range of lines exhibiting silencing of GBSS or overexpressing SBEII, overview Solanum tuberosum

Organism

Organism UniProt Comment Textmining
Solanum tuberosum
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-
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Source Tissue

Source Tissue Comment Organism Textmining

Synonyms

Synonyms Comment Organism
SBEII
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 Solanum tuberosum
starch branching enzyme II
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 Solanum tuberosum

General Information

General Information Comment Organism
malfunction starch from tubers of enzyme overexpressing plants posses an increased degree of amylopectin branching, with more short chains of degree of polymerisation (DP) 6-12 and particularly of DP6. Construction of transgenic lines expressing a GRANULE-BOUND STARCH SYNTHASE (GBSS) RNAi, which exhibit post-transcriptional gene silencing of GBSS and reduced amylose content in the starch. Both transgenic modifications do not affect granule morphology but reduce starch peak viscosity. In starch from SBEII-overexpressing lines, the increased ratio of short to long amylopectin branches facilitates gelatinisation, which occurs at a reduced temperature (by up to 3°C) or lower urea concentration. In contrast, silencing of GBSS increases the gelatinisation temperature by 4°C, and starch requires a higher urea concentration for gelatinisation. In lines with a range of SBEII overexpression, the magnitude of the increase in SBEII activity, reduction in onset of gelatinisation temperature and increase in starch swollen pellet volume are highly correlated, consistent with reports that starch swelling is greatly dependent upon the amylopectin branching pattern Solanum tuberosum