Identification and Characterization of U.S. Wheats Carrying Null Alleles at the <i>wx</i> Loci

Graybosch, Robert A.; Peterson, C. J.; Hansen, L. E.; Rahman, Sadequr; Hill, A. V.; Skerritt, John H.

doi:10.1094/cchem.1998.75.1.162

Cited by 80 publications

(47 citation statements)

References 11 publications

(19 reference statements)

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“…This might be due to the contribution of enzyme from vetch flour. Generally, in leavened dough, too much amylase activity can cause wet, sticky crumb with large voids in the loaf and too little can cause dry, crumbly crumb and high loaf density but in this case, too much amylase did not observe that could cause any deleterious effect on the doughnuts at all levels of vetch substitution (Graybosch et al, 1998;Graybosch, Guo, & Shelton, 2000).…”

Section: Fn Of Composite Floursmentioning

confidence: 84%

Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts

Rehman¹,

Paterson²,

Hussain³

et al. 2007

LWT - Food Science and Technology

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Section: Fn Of Composite Floursmentioning

confidence: 84%

Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts

Rehman¹,

Paterson²,

Hussain³

et al. 2007

LWT - Food Science and Technology

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“…Other authors also found these null variants in materials from all over the world (Graybosch et al 1998;Rodriguez-Quijano et al 1998;Urbano et al 2002). The null Wx-D1 allele is, however, extremely rare and has only been described in few cultivars (Yamamori et al 1994;Urbano et al 2002;Guzman et al 2010).…”

Section: Introductionmentioning

confidence: 89%

Molecular characterization of a new waxy allele with partial expression in spelt wheat

Guzmán

Caballero

Yamamori

et al. 2011

Planta

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Starch composition which is dependent on the waxy protein, the enzyme responsible for amylose synthesis in the grain, is an important aspect of the wheat quality. In this report, we describe the characterization of a novel Wx-A1 allele (Wx-A1g formerly known as -Wx-A1a) in Spanish spelt wheat lines which is responsible for a remarkable decline in the concentration of Wx-A1 protein found in the endosperm. Comparison of the DNA sequences in the Wx-A1a and Wx-A1g alleles showed the presence of a 160-bp insertion within the fourth intron in the latter. This insertion had some characteristics of a transposable-like element. RT-PCR analysis showed the presence of normal and aberrant mRNA transcripts in the Wx-A1g lines, indicating that the aberrant transcripts are un-spliced and contained the longer fourth intron. This may be related to the low level of Wx-A1 protein in these lines. In addition, a simple and fast PCR assay was designed for differentiating among different Wx-A1 alleles (a, b, f and g). The mutation described here is not related to either of the Wx-A1 mutations identified previously in common and durum wheats and could help to extend the range of amylose content of wheats.

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“…With the availability of waxy wheat, it is possible to manipulate tlour amylose content without dilution of wheat gluten (Graybosch 1998;Grayboseh et al 1998). Up to now, therc has been only one report of the impact of amylose content on wheat tortilla processing and product quality (Waniska et al 2(X)2), and pm1ial waxy wheats with slightly (\.0-3.3%) lower amylose content were used in that study.…”

mentioning

confidence: 99%

Wheat Tortilla Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour

et al. 2003

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Amylose content is closely related to wheat flour pasting or thermal properties, and thus affects final food qualities. Fourteen flour blends with amylose content ranges of <1 to 29% were used to study tortilla production and quality parameters. Reduced amylose contents decreased dough stickiness and pliability; low amylose doughs were also very smooth in appearance. Very low flour amylose content was associated with earlier tortilla puffing and poor machinability during baking, darker color, low opacity, larger diameters, and reduced flexibility after storage. Tortilla texture analysis indicated that lowering amylose content gave fresh tortillas higher extensibility; after three or more days storage, however, low amylose flours required more force to break the tortillas and the rupture distances became shorter. These results, as reflected in covariate analysis, were not significantly affected by the flour blend's protein content, swelling volume/power, SDS‐sedimentation volume, mixograph dough development time, or mixograph tolerance score. Based on our observation of an initial increase in extensibility with reduced‐amylose tortillas, adding 10–20% waxy flour into wild‐type flours should be ideal for restaurant (on‐site) tortilla production or circumstances where tortillas are consumed shortly (within a day) after production. The optimal flour amylose content for hot‐press wheat tortilla products is 24–26%.

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Identification and Characterization of U.S. Wheats Carrying Null Alleles at the wx Loci

Cited by 80 publications

References 11 publications

Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts

Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts

Molecular characterization of a new waxy allele with partial expression in spelt wheat

Wheat Tortilla Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour

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