Identification and characterization of a novel Wx-B1 allele in a waxy wheat (Triticum aestivum L.)

The composition of starch, which includes amylose and amylopectin, greatly affects the quality and characteristics of flour. The balance between these components is crucial in determining the properties and structure of starch. The waxy ( Wx ) gene encodes granule-bound starch synthase I (GBSSI), wh...

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Bibliographic Details
Published in:Plant biotechnology reports 2024, 18(6), , pp.719-733
Main Authors: Sung, Yeonjun, Kim, Keonghoon, Park, Jinhee, Kang, Seongwook, Park, Chulsoo, Cho, Seongwoo, Kim, Changsoo
Format: Article
Language:English
Subjects:
Agriculture
Alleles
Amino acids
Amylopectin
Amylose
Biomedical and Life Sciences
Biosynthesis
Biotechnology
Cell Biology
Cultivars
Endosperm
Granule-bound starch synthase
Life Sciences
Original Article
Physicochemical properties
Plant Biochemistry
Plant breeding
Plant Sciences
Retention capacity
Single-nucleotide polymorphism
Starch
Triticum aestivum
Waxy gene
Wheat
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Summary:The composition of starch, which includes amylose and amylopectin, greatly affects the quality and characteristics of flour. The balance between these components is crucial in determining the properties and structure of starch. The waxy ( Wx ) gene encodes granule-bound starch synthase I (GBSSI), which is responsible for amylose biosynthesis in the endosperm. Gunji-3 was created through a cross between the waxy-type wheat cultivar Shinmichal 1 and the bread wheat cultivar Keumkang. Upon comparing the Wx-B1 allele encoding GBSSI in Gunji-3 with the Wx-B1 allele in Shinmichal 1 and Wx-B1b , a total of four SNPs and one deletion were identified in Gunji-3. Additionally, when comparing amino acid sequences with Wx-B1 alleles, differences at three positions were found, indicating that the mutant carried a new Wx-B1 allele named Wx-B1o . The physicochemical properties of Gunji-3 starch were characterized by a lower amylose content of 2.30% compared to 7.45% in Shinmichal 1 and 27.67% in Keumkang. Additionally, it exhibited a higher water retention capacity of 84.66% compared to 75.91% in Shinmichal 1 and 66.07% in Keumkang. The newly introduced waxy-type wheat could provide an essential basis for understanding wheat's starch characteristics and various breeding programs.
ISSN:1863-5466
1863-5474
DOI:10.1007/s11816-024-00925-1