Abstract
This study examined the effects of overexpressing the DOF (DNA binding with one finger protein) transcription factor gene, TaDOF6, on wheat grain native starch and Ⅲ-type resistant starch (RS3). Overexpression of TaDOF6 in the endosperm resulted in a significant increase in amylopectin content, particularly in long-branched chains, as well as larger starch particle size. Additionally, there was an increase in both rapidly and slowly digestible starches, along with an elevated level of native resistant starch. The enhanced crystallinity and orderliness of native starch, along with improved pasting properties, were also observed. However, TaDOF6 overexpression negatively impacted RS3 by reducing its crystal order, thermal stability, and pasting performance. Principal component analysis highlighted the substantial role of amylopectin in determining the crystal structure and physicochemical properties of starch. Moreover, a significant correlation was found between the particle size of RS3 and its physicochemical characteristics. Overall, these findings demonstrate that TaDOF6 overexpression alters the composition of grain starch, leading to improvements in its molecular structure and physicochemical properties.
Published Version
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