Background/Objectives: FLOURY ENDOSPERM 2 (FLO2) is known to affect rice endosperm development and starch quality, yet its role in determining flour physicochemical behavior and endosperm structural integrity has not been quantitatively defined. This study aimed to elucidate how loss of FLO2 function alters starch organization and functional properties of rice flour. Methods: Two independent homozygous, T-DNA-free OsFLO2 knockout lines were generated in the japonica cultivar Dongjin using CRISPR/Cas9. Grain appearance was evaluated in mature seeds. Flour physicochemical properties were analyzed by Rapid Visco Analyzer (RVA) and differential scanning calorimetry (DSC). Amylopectin chain-length distribution was determined by isoamylase debranching followed by HPAEC-PAD, and endosperm microstructure was examined by scanning electron microscopy. Results: OsFLO2 mutants exhibited floury, opaque endosperms, with chalkiness increasing from 4.8% in the WT to 27–29%. RVA analysis showed a marked reduction in peak viscosity (1193 cP to 263–293 cP) and a decrease in pasting temperature (77.2 °C to 68.9–70.5 °C). DSC indicated a tendency toward reduced gelatinization enthalpy in the mutants. These changes were associated with a reduced proportion of short amylopectin chains (DP 6–12), decreased long chains (DP ≥ 37), and a relative increase in intermediate-long chains (DP 25–36), along with disrupted granule packing and a 1.33–1.36-fold increase in endosperm porosity. Conclusions: These results demonstrate that FLO2 plays an important role in maintaining the structural integrity of rice endosperm by harmonizing the microstructure of amylopectin with the thermal and gelatinization properties of starch.
Lee et al. (Mon,) studied this question.
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