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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 鄭石通(Shih-Tong Jeng) | |
| dc.contributor.author | Wei-Lun Chang | en |
| dc.contributor.author | 張維倫 | zh_TW |
| dc.date.accessioned | 2021-06-07T18:00:25Z | - |
| dc.date.copyright | 2012-08-28 | |
| dc.date.issued | 2012 | |
| dc.date.submitted | 2012-08-07 | |
| dc.identifier.citation | 41
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/16081 | - |
| dc.description.abstract | 澱粉是我們食物以及工業用途重要的來源，澱粉分支酶 (starch branching
enzymes, SBE) 與顆粒結合澱粉合成酶 (granule bound starch synthase, GBSS) 皆參與在澱粉的生合成路徑上，直鏈澱粉是 GBSS 將葡萄糖以 α-1,4 鍵結方式形成的長鏈狀高分子，支鏈澱粉除了有 α-1,4 鍵結的高分子外，還利用 SBE 將內部的 α-1,4 鍵結切除轉向以 α-1,6 鍵結來形成分支。我們設計 artificial microRNA 干擾方式來同時降低甘藷 IbSBE1 和 IbSBE2 的表現量，選取自前人研究 amylose extender 的前兩個字母並命名為 AMEX2，另外也額外大量表現 IbGBSS 並命名為 AMEX3，目的是預期能大幅增加直鏈澱粉含量，並了解此二酵素對於暫存性葉部澱粉及儲存性塊根澱粉的影響。結果顯示 AMEX2 和 AMEX3 轉殖株葉部型態呈現皺褶狀，另外也延遲了塊根生長的時間。AMEX2 和 AMEX3 轉殖株的暫存性葉部澱粉含量相較於野生型甘藷台農 57 號，在光照結束的時間點 (L16) 澱粉生合成含量有降低 50-70%的趨勢，而且轉殖株暫存性葉部澱粉的外觀型態皆有不規則的外觀。然而在 AMEX2 和 AMEX3 儲存性塊根澱粉的外觀型態卻和野生型甘藷相似，但其儲存性塊根澱粉粒的大小較野生型甘藷來的小，且塊根澱粉含量極低，僅占乾重不到 1%。進一步分析轉殖株暫存性葉部澱粉及儲存性塊根澱粉的直鏈澱粉和支鏈澱粉含量，直鏈澱粉相對含量皆稍微的增加 1-2%，而在支鏈澱粉鏈長分布的情形發現在短鏈和中長鏈 (DP 6-24) 的比例減少，而提高了長鏈 (DP > 25) 的比例，經由熱性質分析，暫存性葉部澱粉在轉殖株中的糊化溫度 (60.4℃及 58.51℃) 及熱焓值 (9.68 J/g 及 9.3 J/g) 較野生型甘藷低 (61.82℃；11.96 J/g)，儲存性塊根澱粉在轉殖株中的糊化溫度 (69.73℃) 及熱焓值 (16.44 J/g) 也較野生型甘藷低 (73.97℃；19.1 J/g)，推測降低 IbSBE1 和 IbSBE2 的表現，在澱粉的結構及含量皆造成了影響，然而要大幅增加直鏈澱粉含量仍需進一步的研究。 | zh_TW |
| dc.description.provenance | Made available in DSpace on 2021-06-07T18:00:25Z (GMT). No. of bitstreams: 1 ntu-101-R99b42014-1.pdf: 2722714 bytes, checksum: 8aed5e41121d0f2720124e83ada9c970 (MD5) Previous issue date: 2012 | en |
| dc.description.tableofcontents | 目錄 ....................................................................................................................................i
圖表及附錄目錄 .............................................................................................................. iii 縮寫對照表 ....................................................................................................................... v 摘要 .................................................................................................................................. vi Abstract ............................................................................................................................ vii 第一章 前言 .................................................................................................................... 1 1. 甘藷 (Ipomoea batatas (L.) Lam) 簡介 ............................................................ 1 2. 澱粉應用特性 ..................................................................................................... 1 3. 澱粉分子結構 ..................................................................................................... 2 4. 澱粉之糊化 ......................................................................................................... 3 5. 澱粉合成相關酵素 ............................................................................................. 4 6. 不同物種 GBSS 與 SBE 澱粉合成相關酵素之研究 .................................... 6 7. 研究方向 ............................................................................................................. 8 第二章 材料與方法 ...................................................................................................... 10 實驗材料 ................................................................................................................ 10 實驗使用之儀器 .................................................................................................... 10 實驗方法 ................................................................................................................ 10 1. 載體構築 ................................................................................................... 10 2. 甘藷轉殖 ................................................................................................... 15 3. 檢測轉殖植物 ........................................................................................... 16 4. 蛋白質檢測 ............................................................................................... 19 5. 澱粉特性檢測 ........................................................................................... 22 第三章 結果 .................................................................................................................. 27 1. 載體構築 ........................................................................................................... 27 2. 轉殖株檢測 ....................................................................................................... 27 2.1 檢測轉殖株 genomic DNA .................................................................... 27 2.2 檢測 amiRSBE precursor ....................................................................... 28 2.3 檢測目標基因 IbGBSS、IbSBE1 和 IbSBE2 表現 ............................ 28 3. SBE 酵素活性檢測 ......................................................................................... 28 4. 轉殖株外表型分析 ........................................................................................... 29 5. 澱粉特性檢測 ................................................................................................... 29 5.1 總澱粉量檢測 ......................................................................................... 29 5.2 甘藷塊根剖面外表型態 ......................................................................... 30 5.3 澱粉粒外觀 ............................................................................................. 30 5.4 塊根澱粉粒徑大小分布 ......................................................................... 31 5.5 直鏈澱粉相對含量 ................................................................................. 31 5.6 支鏈澱粉鏈長分布情形 ......................................................................... 32 5.7 澱粉熱性質分析 ..................................................................................... 32 第四章 討論 .................................................................................................................. 34 降低 IbSBE 活性使澱粉生成量減少 ................................................................. 34 降低 IbSBE 活性使澱粉顆粒型態受到影響 ..................................................... 36 支鏈澱粉與直鏈澱粉對澱粉結構的影響 ............................................................ 37 參考文獻 ........................................................................................................................ 41 圖表 ................................................................................................................................ 49 附錄 ................................................................................................................................ 67 | |
| dc.language.iso | zh-TW | |
| dc.subject | 糊化溫度 | zh_TW |
| dc.subject | 鏈長分布 | zh_TW |
| dc.subject | 顆粒結合澱粉合成酶 | zh_TW |
| dc.subject | 澱粉分支酶 | zh_TW |
| dc.subject | 甘藷 | zh_TW |
| dc.subject | gelatinization temperature | en |
| dc.subject | starch branching enzyme | en |
| dc.subject | granule bound starch synthase | en |
| dc.subject | chain length distribution | en |
| dc.subject | sweet potato | en |
| dc.title | 澱粉分支酶與顆粒結合澱粉合成酶之基因突變對甘藷澱粉性質與累積的影響 | zh_TW |
| dc.title | The effects of mutation of starch branching enzyme and
granule bound starch synthase genes of sweet potato on starch properties and accumulation | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 100-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 林讚標(Tsan-Piao Lin),賴喜美(Hsi-Mei Lai),黃麗芬(Li-Fen Huang) | |
| dc.subject.keyword | 甘藷,澱粉分支酶,顆粒結合澱粉合成酶,鏈長分布,糊化溫度, | zh_TW |
| dc.subject.keyword | sweet potato,starch branching enzyme,granule bound starch synthase,chain length distribution,gelatinization temperature, | en |
| dc.relation.page | 76 | |
| dc.rights.note | 未授權 | |
| dc.date.accepted | 2012-08-07 | |
| dc.contributor.author-college | 生命科學院 | zh_TW |
| dc.contributor.author-dept | 植物科學研究所 | zh_TW |
| 顯示於系所單位： | 植物科學研究所 | |
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