Genetic Analysis and Some Properties of Starch in Waxy Mutant Wheat Tanikei A6599-4.

Kiribuchi‐Otobe, Chikako; Yanagisawa, Takashi; Yoshida, Hisashi

doi:10.1270/jsbbs.51.241

Cited by 9 publications

(3 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Wheats were grown at the National Agriculture Research Center (NARC) in Japan, in 1995 and 1996, and harvested grains were stored at 4°C until used. The gene dosage of each sample was described previously (Kiribuchi-Otobe et al 2001). Waxy mutant line K107Wx produced by Yasui et al (1997), grown at National Agricultural Research Center for Western Region in 2002, was used in the study of sonication treatment.…”

Section: Methodsmentioning

confidence: 99%

Presence of a Minor Amylose Fraction in the Central Portion of Waxy Wheat Starch Granules and Its Contribution to Granular Stability

et al. 2004

View full text Add to dashboard Cite

Cereal Chem. 81(5):589-593When wheat starch granules containing various amounts of amylose (2.1-25%) were stained with 25% KI/10% I 2 solution, the granules largely changed to ghost structures below ≈5.0% amylose. The ghost showed a typical double structure: a black-brown central portion and a red-brown surrounding portion. The proportion of the black-brown central portion in the ghost was strongly correlated to the amylose content (%) in the starch, that is, the black-brown central portion decreased with a decrease in amylose. This suggests that amylose is possibly present in the black-brown central portion. Sonication (20 kHz) followed by cen-trifugation of the ghost separated the black-brown central portion from the red-brown surrounding portion, and the amylose content in each portion was determined. The results indicated that the amylose content in the black-brown central portion was 6.9%, whereas in the surrounding portion, it was only 1.0%. Furthermore, the central and surrounding portions were subjected to Sepharose CL-2B gel-filtration column chromatography and the presence of amylose could only be observed in the black-brown central portion.

show abstract

Section: Methodsmentioning

confidence: 99%

Presence of a Minor Amylose Fraction in the Central Portion of Waxy Wheat Starch Granules and Its Contribution to Granular Stability

et al. 2004

View full text Add to dashboard Cite

show abstract

“…[ 7,8 ] Genetic analysis has revealed that wheat lines with genotypes identical to Tanikei A6599‐4 ( Wx‐A1b , Wx‐B1b , Wx‐D1f ) exhibit the same waxy character and stable hot‐paste viscosity as Tanikei A6599‐4. [ 9,10 ]…”

Section: Introductionmentioning

confidence: 99%

“…[7,8] Genetic analysis has revealed that wheat lines with genotypes identical to Tanikei A6599-4 (Wx-A1b, Wx-B1b, Wx-D1f) exhibit the same waxy character and stable hot-paste viscosity as Tanikei A6599-4. [9,10] Investigations of the swelling process of individual starch granules heated in excess water have revealed that the swelling magnification of Tanikei A6599-4 starch granules is less than that of amylose-free waxy wheat starch but similar to that of non-waxy wheat starch. [11] In gel-dispersed dynamic viscoelasticity measurements, the dynamic modulus (G′) and dynamic loss (G″) properties of Tanikei A6599-4 starch are higher than those of amylose-free waxy wheat starch.…”

Section: Introductionmentioning

confidence: 99%

Influence of Mutant Wx‐D1f Allele on Synthesis of Amylose and Extra‐Long Chains of Amylopectin in Wheat (Triticum aestivum L.)

et al. 2022

View full text Add to dashboard Cite

Waxy wheat lines carrying null alleles at the lociWx-A1 and Wx-B1 and a mutated Wx-D1 allele (Wx-D1f) generate unique pasting curves on a Rapid Visco Analyzer. The initial pasting temperature, peak viscosity, and final viscosity are found to not differ markedly between waxy wheat carrying Wx-D1b and waxy wheat carrying Wx-D1f, but the hot-paste viscosity is more stable in the case of waxy wheat carrying Wx-D1f. The study seeks to determine the cause for this unique starch property. Whereas amylopectin chain-length distribution is similar in wheat lines #211 (Wx-A1b, Wx-B1b, Wx-D1a) and #234 (Wx-A1b, Wx-B1b, Wx-D1f), #234 contained 7.0% amylose and 1.3% extra-long chains (ELCs) of amylopectin, levels corresponding to 1/3 and 2/3 of the content of amylose and ELCs of amylopectin in #211, respectively. Moreover, #234 contains a small-chain amylose not detected in #211. Therefore, this study concludes that the unique starch characteristics of waxy wheat carrying Wx-D1f may be due to the relatively high quantity of ELCs of amylopectin and/or the low-molecular-weight amylose.

show abstract

Detection of single nucleotide polymorphism (SNP) controlling the waxy character in wheat by using a derived cleaved amplified polymorphic sequence (dCAPS) marker

et al. 2003

View full text Add to dashboard Cite

We investigated a single nucleotide polymorphism (SNP) in the Wx-D1 gene, which was found in a mutant waxy wheat, and which expressed the Wx-D1 protein (granule-bound starch synthase I) as shown by immunoblot analysis. We also assayed starch synthase activity of granule-bound proteins. Using 22 doubled-haploid (DH) lines and 172 F(5) lines derived from the wild type x the mutant, we detected SNP via a PCR-based (dCAPS) marker. Amplified PCR products from Wx-D1 gene-specific primers, followed by mismatched primers designed for dCAPS analysis, were digested with the appropriate restriction enzyme. The two alleles, and the heterozygote genotype were easily and rapidly discriminated by gel-electrophoresis resolution to reveal SNP. All progeny lines that have the SNP of the mutant allele were waxy. Integrating the results of dCAPS analysis, immunoblot analysis and assays of starch synthase activity of granule-bound proteins indicates that the SNP in the Wx-D1 gene was responsible for its waxy character. This dCAPS marker is therefore useful as a marker to introduce the mutant allele into elite breeding lines.

show abstract

Genetic Analysis and Some Properties of Starch in Waxy Mutant Wheat Tanikei A6599-4.

Cited by 9 publications

References 18 publications

Presence of a Minor Amylose Fraction in the Central Portion of Waxy Wheat Starch Granules and Its Contribution to Granular Stability

Presence of a Minor Amylose Fraction in the Central Portion of Waxy Wheat Starch Granules and Its Contribution to Granular Stability

Influence of Mutant Wx‐D1f Allele on Synthesis of Amylose and Extra‐Long Chains of Amylopectin in Wheat (Triticum aestivum L.)

Detection of single nucleotide polymorphism (SNP) controlling the waxy character in wheat by using a derived cleaved amplified polymorphic sequence (dCAPS) marker

Contact Info

Product

Resources

About