Differential effects of Wx-A1, -B1 and -D1 protein deficiencies on apparent amylose content and starch pasting properties in common wheat

• Published in: Theoretical and applied genetics 2000-01, Vol.100 (1), p.32-38
• Main Authors: YAMAMORI, M, QUYNH, N. T
• Format: Article
• Language: English
• Subjects: amylose; Biological and medical sciences; Classical genetics, quantitative genetics, hybrids; Composition; Cultivars; Flour; Food industries; Fundamental and applied biological sciences. Psychology; Genetic aspects; Genetics of eukaryotes. Biological and molecular evolution; Plant genetics; Protein research; Proteins; Pteridophyta, spermatophyta; Seeds; Starch and starchy product industries; starch synthase; Triticum aestivum; Vegetals; Waxy protein; Wheat; Wx-A1 protein; Wx-B1 protein; Wx-D1 protein
• ISSN: 0040-5752; 1432-2242
• DOI: 10.1007/s001220050005

Waxy (Wx) protein is a granule-bound starch synthase (GBSS) responsible for amylose production in cereal endosperm. Eight isolines of wheat (Triticum aestivum L.) having different combinations of presence and absence of three Wx proteins, Wx-A1, -B1, and -D1, were produced in order to elucidate the effect of Wx protein deficiencies on the apparent amylose content and starch-pasting properties. An improved SDS gel electrophoresis showed that 'Bai Huo' (a parental wheat) carried a variant Wx-B1 protein from an allele, Wx-B1e. Thus, wheat lines of types 1, 2, 4, and 6 examined in this study contained a variant Wx-Bl allele and not the standard allele, Wx-Bla. The results from 3 years of experiments using 176 lines derived from two cross-combinations showed that apparent amylose content increased the least in type 8 (waxy) having no Wx proteins and, in ascending order, increased in type 5 (only the Wx-A1 protein is present)