Amylose content and starch properties generated by five variant Wx alleles for granule-bound starch synthase in common wheat (Triticum aestivum L.)

In common and durum wheats (Triticum aestivum L. and T. durum Desf.), variant waxy (Wx) alleles have been reported for three Wx proteins (Wx-A1, -B1 and -D1), responsible for amylose synthesis in flour starch. Five variant alleles, Wx-A1c, -A1e, -B1c, -B1d and -D1c, were examined to elucidate their...

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Bibliographic Details
Published in:Euphytica 2009-02, Vol.165 (3), p.607-614
Main Author: Yamamori, M
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
alleles
amylose
Biological and medical sciences
Biomedical and Life Sciences
Biotechnology
blue value
carbohydrate content
Crop science
Enzymes
Fundamental and applied biological sciences. Psychology
gene expression
Genetics and breeding of economic plants
Genotype & phenotype
granule-bound starch synthase
hexosyltransferases
Life Sciences
pasting properties
physicochemical properties
Plant Genetics and Genomics
Plant Pathology
Plant Physiology
Plant reproduction
Plant Sciences
Proteins
Starch
swelling (materials)
Triticum aestivum
Wheat
wheat starch
Wx allele
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Summary:In common and durum wheats (Triticum aestivum L. and T. durum Desf.), variant waxy (Wx) alleles have been reported for three Wx proteins (Wx-A1, -B1 and -D1), responsible for amylose synthesis in flour starch. Five variant alleles, Wx-A1c, -A1e, -B1c, -B1d and -D1c, were examined to elucidate their effects on amylose content in flour starch. Common wheat lines carrying a Wx protein produced by one variant (e.g., Wx-A1c) and one control (e.g., Wx-A1a) allele were bred and their starches were compared. Results showed that Wx-A1e did not produce amylose (waxy phenotype), whereas three alleles (Wx-A1c, -B1c and -B1d) reduced amylose, and -D1c might have increased it slightly. Most data on blue value, swelling power and starch paste clarity in water and dimethyl sulphoxide also suggested the variant Wx alleles either reduced or increased amylose content.
ISSN:0014-2336
1573-5060
DOI:10.1007/s10681-008-9793-3