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Protein and gene for adjusting and controlling low temperature saccharification of potato as well as application thereof

A potato saccharification technology, applied in the fields of application, genetic engineering, plant genetic improvement, etc., to improve the ability to resist low-temperature saccharification, prolong the storage time at low temperature, and improve the utilization rate of raw materials

Inactive Publication Date: 2012-08-15
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there is no report on the impact of low-temperature glycation metabolism in the relevant literature. Therefore, the interaction and regulation relationship between invertase, invertase inhibitor and SnRK1 subunit proteins has good biological and scientific research on the influence of low-temperature glycation. Economic significance

Method used

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  • Protein and gene for adjusting and controlling low temperature saccharification of potato as well as application thereof
  • Protein and gene for adjusting and controlling low temperature saccharification of potato as well as application thereof
  • Protein and gene for adjusting and controlling low temperature saccharification of potato as well as application thereof

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Embodiment Construction

[0025] The present invention will be described in more detail below in conjunction with specific embodiments. From the following descriptions and these examples, those skilled in the art can ascertain the essential characteristics of the present invention, and without departing from the spirit and scope of the present invention, various changes and modifications can be made to the present invention so as to be applicable to various uses and conditions.

[0026] The cloned gene of the present invention is named SbSnRK1α1 The gene can be transferred into plants through the genetic transformation method mediated by Agrobacterium or other transgenic methods, and the transgenic plants or strains obtained through screening and identification all belong to the protection scope of the present invention. In the present invention, the ability of plants to resist low-temperature saccharification can be improved by overexpressing the gene in potatoes, and interfering with the expression ...

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Abstract

The invention belongs to the technical field of the plant gene engineering, and relates to a key gene StSnSnRK1a for adjusting and controlling low temperature saccharification of potatoes and application thereof. A gene StSnSnRK1, which is obviously relative to the low temperature saccharification of potatoes, is cloned, and the nucleotide sequence of the gene is shown as the sequence table SEQIDNO:1, and an amino acid sequence is shown as the sequence table SEQIDNO:2. The biological function tests and transgenic strain phenotype approve that the gene StSnSnRK1a in the invention has obvious effects on preventing the low temperature saccharification of the potatoes, and provides a novel efficient path for the mechanism research in preventing the low temperature saccharification of the potatoes and the improvement of the existing varieties.

Description

[0001] technical field [0002] The invention belongs to the technical field of plant genetic engineering, and specifically relates to a key gene regulating low-temperature saccharification of potatoes SbSnRK1α1 and its application. The gene has a significant function in regulating the low-temperature saccharification degree of potato tubers stored in low temperature, and can be applied in the processing of potato chips after storage. [0003] technical background [0004] Potato frying has very strict requirements on tuber quality. In addition to appearance quality, the most important thing is to require high starch content and low reducing sugar content of tubers to be less than 0.25% (fresh weight) and to be resistant to low temperature storage. The reason is that during the frying process, the "Maillard Reaction" between the reducing sugars in the tubers and the α-amino acids of nitrogen compounds causes the surface color of potato chips or French fries to deepen, whic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/12C12N15/54C12N15/63C12N1/21A01H5/00
Inventor 谢从华林原宋波涛刘勋柳俊
Owner HUAZHONG AGRI UNIV
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