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

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Abstract

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.

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Acknowledgements

The author thanks the Gene Bank of the National Institute of Agrobiological Sciences (Tsukuba) and the Plant Germplasm Institute of Kyoto University for providing wheat seeds.

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Authors and Affiliations

  1. National Agriculture Research Centre for Tohoku Region, Morioka Shimokuriyagawa, Iwate, 020-0198, Japan

    M. Yamamori

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  1. M. Yamamori
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Correspondence to M. Yamamori.

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Yamamori, M. Amylose content and starch properties generated by five variant Wx alleles for granule-bound starch synthase in common wheat (Triticum aestivum L.). Euphytica 165, 607–614 (2009). https://doi.org/10.1007/s10681-008-9793-3

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