The Study of Grain Development in Rice: Relationship between the Expression and Function of Grain Proteins and Culture Temperature.
水稻榖粒發育之研究: 榖粒蛋白質表現、功能與栽培溫度之關係
Date Issued
2002-07-31
Date
2002-07-31
Author(s)
DOI
902313B002268
Abstract
Proteins expressions are important to the
development and quality of rice grains. The
objectives of this study have been to establish
a proteomic study system, and to investigate
the temperature effects on the expressions of
grain proteins and its relationship with grain
quality. A japonica cultivar (Tainung 67,
TNG 67) and an indica cultivar (Taichung
Native 1, TN 1) were grown in pots at 30/25
℃ (day/night). At flowering the plants were
moved to 35/30℃, 30/25℃, and 20/15℃ for
temperature treatments. Grains were then
sampled at 6, 9, 12, and 15 days after
flowering, and endosperms were dissected
for analysis. In proteomic study a
high-resolution two-dimension gel
electrophoresis and LC/MS/MS sequencing
system had been established, and the protein
profile for endosperms with different grain
quality were also investigated.
The present results showed that protein
expression in TNG67 were more sensitive to
high temperature than that in TN1. Among
the differentially expressed proteins
identified from proteomic approach, near 40
proteins were sequenced and showed highly
homology to known registered enzymes or
cDNA clones, including pyruvate
orthophosphate dikinase, ER luminal binding
protein (BiP), protein disufide isomerase,
Waxy proteins, chaperone, enolase, etc. One
protein (28 kDa) was closely associated with
the chalky character of rice grain. In addition ,8-10 isoforms of Waxy protein
were identified. Expression of 4 isoforms
was positively correlated with amylose
content of rice grain. The success in applying
2D gel and LC/MS/MS to link protein
expression profile and grain development
stages will be able to reveal key proteins
involved in target physiological process and
will benefit the future improvement of
quality in rice.
Subjects
rice
storage protein
temperature
rice grain quality
水稻
貯藏性蛋白質
溫度
稻
米品質
米品質
Publisher
臺北市：國立臺灣大學農藝學系暨研究所
Type
report
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