Mutant OsGBSS1 enzyme and preparation method and application thereof

A technology of A114, starch synthase, applied in the field of enzymology, can solve problems such as hindering application, inability to quantify, and lack of systematic research on OsGBSS1 enzyme activity
CN105400748AInactive Publication Date: 2016-03-16CAS CENT FOR EXCELLENCE IN MOLECULAR PLANT SCI
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Applications(China)
Current Assignee / Owner
CAS CENT FOR EXCELLENCE IN MOLECULAR PLANT SCI
Publication Date
2016-03-16
Estimated Expiration
Not applicable Β· inactive patent

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Abstract

The invention discloses granule-bound starch synthase. The synthase mutates in one or more amino acid sites corresponding to an amino acid sequence shown in SEQ ID NO:1, wherein the sites are selected from a lower group and are H236, N265, Y268, N353, R408, E410, K413, C487, A114, EA314-315 and T543. The enzyme specific activity of the synthase is reduced. Thus, the relation between specific amino acid residues and the amylose content is disclosed, and therefore the content of amylose in rice can be adjusted, and then the granule-bound starch synthase can be used for improving the edible quality of rice.
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Description

[0001] This application was submitted on March 5, 2013, and the application number is 201310069961.3. It is a divisional application of a Chinese patent application with the title of invention creation titled "mutant OsGBSS1 enzyme and its preparation method and use". technical field

[0002] The present invention relates to the field of enzymology. Specifically, the present invention relates to a mutant OsGBSS1 (granule-bound starch synthase 1, 2.4.1.242) and a method for improving amylose content in rice using the enzyme and its application. Background technique

[0003] Cereal crops are the main food crops in my country. Among them, rice (Oryza sativa) is an important cereal crop, which is divided into indica and japonica. Indica includes indica and indica glutinous, and japonica includes japonica and japonica glutinous. The main part of rice for human consumption is the starch in the endosperm, and the starch has amylose and amylopectin. The difference between glutinou...

Claims

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