Production of Hexaploid Wheats with Waxy Endosperm Character

Kiribuchi‐Otobe, Chikako; Nagamine, Tsukasa; Yanagisawa, Takashi; Ohnishi, Masatake; Yamaguchi, Isomaro

doi:10.1094/cchem.1997.74.1.72

Cited by 92 publications

(57 citation statements)

References 12 publications

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“…Previous studies have given inconsistent results when waxy and non-waxy wheat RVA peak viscosities were compared (Kiribuchi-Otobe et al, 1997;Hayakawa et al, 1997). In the present study, no differences in mean values of the two classes were detected, but significant differences were detected within the waxy class.…”

Section: Resultscontrasting

confidence: 75%

Functional properties of waxy wheat flours: genotypic and environmental effects

Graybosch

Souza

Berzonsky

et al. 2003

Journal of Cereal Science

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A set of waxy (amylose-free) experimental spring wheats (Triticum aestivum L.) of diverse parentage were grown, along with two nonwaxy and two partial waxy check cultivars, at diverse North American cultural environments. Grain yield and functional attributes of derived flours were determined. Average grain yield of the waxy lines did not differ significantly from the average yield of the check cultivars, but significant differences were observed amongst the waxy lines. Grain hardness varied significantly amongst the waxy lines, and both hard and soft textured waxy lines were identified. Analysis of flour quality traits showed few differences between waxy lines and check cultivars for traits primarily related to protein concentration or protein quality, but many significant differences between properties primarily dependent upon starch structure, or related to milling behavior. Protein-related quality attributes of waxy wheats demonstrated environmental and genotypic variances similar to those typical of non-waxy wheats. Starch-related quality attributes of waxy wheats showed remarkable stability across environments, but some significant genetic variation was observed. End-users interested in employing waxy wheats should be able to select desired waxy lines, and feel confident that the starch-related functional properties will be environmentally stable. Published by Elsevier Science Ltd.

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Section: Resultscontrasting

confidence: 75%

Functional properties of waxy wheat flours: genotypic and environmental effects

Graybosch

Souza

Berzonsky

et al. 2003

Journal of Cereal Science

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show abstract

“…The combination of the alleles of the three waxy genes produces wild-type, partial waxy (low amylose content) and waxy (amylose-free) phenotypes. Waxy wheat starch exhibits specific pasting and gelatinization properties that differ from those of non-waxy wheat (Yasui et al 1996, Kiribuchi-Otobe et al 1997. Although waxy wheat yields only low quality bread and noodles, the blending of waxy with non-waxy wheat is a useful practice in food processing (Morita et al 2002, Baik andLee 2003).…”

mentioning

confidence: 99%

Evaluation of the Grain and Flour Quality in Near-Isogenic Wheat Lines with Waxy and Double-null Wx proteins

et al. 2007

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“…Waxy (amylose-free) wheats have been produced in Japan (Nakamura et al, 1995, Kiribuchi-Otabe et al, 1997, Yasui et al, 1997 and several studies have examined their properties (Yamamori & Quynh, 2000;Araki et al, 2000;Araki et al, 1999;Fujita et al,1998;Miura & Sugawara, 1996). In contrast, SGP-1, a starch granule protein was recognized to produce a novel starch (high-amylose starch) and is used to increase the number of varieties of wheat starch .…”

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confidence: 99%