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TILLING for Improved Starch Composition in Wheat

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Genomics of Plant Genetic Resources

Abstract

Starch, the main component of wheat flour, is known to significantly influence the quality of wheat-based food products. In the last 20 years, research efforts have enabled the development of a number of wheat lines differing in starch composition and characterized by new chemical physical properties potentially able to confer new added value to food products. Scientists have focused on the opportunity to modify starch composition by targeting the main actors of its biosynthetic pathway: switching off the various starch synthetic enzymes has allowed for the production of a set of wheat starches with an amylose content ranging from 0 up to 75 %. Actually, amylose/amylopectin (AM/AP) ratio is considered the main factor affecting starch properties. Low amylose wheat is currently being investigated for its potential to improve the shelf life of baked products, frozen quality and the texture of noodles. High amylose wheat is of great interest for its healthy and nutritional properties comparable to those of a functional dietary fiber. In this context, reverse-genetics approaches based on the discovery and investigation of new allelic variants are becoming increasingly important. In particular, TILLING (Targeting Induced Local Lesions IN Genomes) has been widely adopted in wheat as well as in other important crops. Herewith, we review how TILLING is being exploited to improve starch composition in wheat.

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  1. Department of Agriculture, Forests, Nature and Energy, University of Tuscia, Viterbo, Italy

    F. Sestili, E. Botticella & D. Lafiandra

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  1. F. Sestili
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  2. E. Botticella
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Correspondence to D. Lafiandra .

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  1. Agricultural Sciences, University of Bologna, Bologna, Italy

    Roberto Tuberosa

  2. Genebank, IPK, Gatersleben, Sachsen-Anhalt, Germany

    Andreas Graner

  3. Bioversity International, Rome, Italy

    Emile Frison

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Sestili, F., Botticella, E., Lafiandra, D. (2014). TILLING for Improved Starch Composition in Wheat. In: Tuberosa, R., Graner, A., Frison, E. (eds) Genomics of Plant Genetic Resources. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-7575-6_20

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