Experimental method for improving corn amylose content by knocking out SIP1 gene

Abstract

The invention discloses an experimental method for improving the corn amylose content by knocking out an SIP1 gene, and belongs to the field of genetic engineering.The method mainly comprises the following steps: constructing a CRISPR/Cas9-SIP1 gene knockout vector; and transforming target corn by agrobacterium to obtain a corn plant with the SIP1 gene knockout. According to the genetic engineering method, the content of amylose in corn kernels is improved by interfering the starch branching action of SIP1 in the participation of the main gene ZmSBEII. The realization of the method has important practical guiding significance for developing a new high-amylose corn variety by utilizing ZmSBEII interaction protein.

Description

technical field [0001] The invention relates to the technical field of genetic engineering, in particular to an experimental method for knocking out the SIP1 gene to increase the amylose content of corn. Background technique [0002] Starch is an important component of corn kernels, accounting for about 70% of the total weight of the kernels. According to structural differences, starch can be divided into two types: amylose and amylopectin. The former is connected by α-1,4 glycosidic bonds and is a linear polysaccharide; the latter is composed of α-1,4 glycosidic bonds and α- 1, 6 glycosidic bonds connected, is a branched polysaccharide. In ordinary jade starch, amylose accounts for about 27% of the total starch, and the rest is amylopectin. High amylose corn starch refers to corn starch with an amylose content of more than 50%, which is widely used in industry. In the food industry, high amylose is widely used in the production of diet food, fried food and health food. ...

AI Technical Summary

Problems solved by technology

This patent shows the great potential of SBEIIb in improving starch quality, but because SBEIIb is also the core enzyme of starch biosynthesis, although the inhibition of SBEIIb gene can significantly increase the content of amylose, it also causes a decrease in the total starch content of the grain and increased moisture content, the average yield of high-amylose corn hybrids is only 65-75% of that of regular corn

Although the basic physiological functions of starch branching enzymes in starch metabolism have been well studied, the knowledge about the molecular mechanism of this protein in the formation of high amylose starch and its regulatory mechanism is still quite lacking.

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