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Rodríguez-Quijano, Marta; Lucas, Regina; Carrillo, José M.

doi:10.1023/a:1026157713582

Cited by 14 publications

(2 citation statements)

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“…In durum wheat, amylose from the genotype WxA1a Wx-B1e(cЈ) appeared to be higher (by »2.9%) than that from Wx-A1a Wx-B1a (Nieto-Taladriz and Rodrígues-Quijano 2000; Rodríguez-Quijano et al 2003), suggesting that Wx-B1e produces slightly more amylose than Wx-B1a. However, Wx-B1e in Bai Huo has not been compared to Wx-B1a in a common wheat.…”

Section: Wx-b1c and -B1d (Variant Alleles Of Wx-b1)mentioning

confidence: 94%

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

Yamamori

2008

Euphytica

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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 Xour starch. Five variant alleles, Wx-A1c, -A1e, -B1c, -B1d and -D1c, were examined to elucidate their eVects on amylose content in Xour 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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Section: Wx-b1c and -B1d (Variant Alleles Of Wx-b1)mentioning

confidence: 94%

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

Yamamori

2008

Euphytica

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“…Khorasan wheat is by far the most known, but Polish wheat has similar characteristics. It is highly adaptable, especially to Mediterranean climates, and, despite the name, it is mostly grown in Andalusia ( Rodríguez-Quijano et al., 2003 ), Italy, Western Ukraine, Southern Asia, Algeria, and Ethiopia ( Eticha et al., 2006 ). It is characterized by a high content of microelements ( Bieńkowska et al., 2019 ) and by a higher amylose content ( Rodríguez-Quijano et al., 2003 ) that accounts for a higher amount of resistant starch that increases the nutritional quality of derived foods.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Triticum turgidum sspp. durum, turanicum, and polonicum grown in Central Italy in relation to technological and nutritional aspects

Palombieri,

Bonarrigo,

Cammerata

et al. 2023

Front. Plant Sci.

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IntroductionWheat is a staple food, with the two most common species being Triticum aestivum and Triticum turgidum ssp. durum. Moreover, the latter, T. turgidum, includes other tetraploid subspecies, among which the sspp. turanicum (Khorasan wheat) and polonicum (Polish wheat), whose importance has increased in the last decades, representing alternative crops for marginal areas, in addition to being a source of genetic diversity.MethodsIn this work, different accessions of these three subspecies of T. turgidum have been grown in 2 years in the same environment and have been characterized for technological properties and factors affecting nutritional quality, such as fiber amount and the content of micro- and macro-nutrients in grains, and for root morphological traits.ResultsThese analyses allowed the identification, in particular, of a Polish wheat accession showing better technological performances, a higher amount of positive micro- and macro-elements, and a lower amount of toxic cadmium. The modern variety Svevo and the Polish Pol2 showed the lowest and the highest shoot:root ratio, respectively. The high shoot:root ratio in Pol2 was mainly attributable to the decrease in root growth. Although Pol2 had a lower root biomass, its particular root morphology made it more efficient for nutrient uptake, as evident from the greater accumulation of micro- and macro-nutrients.DiscussionThese results underline that it is not possible to draw general conclusions about the difference between primitive and modern wheats, but rather a case-by-case approach should be chosen.

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Amylose content and starch properties in emmer and durum wheat lines with different waxy proteins composition

Guzmán

Caballero

Álvarez

et al. 2011

J. Sci. Food Agric.

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Untitled

Cited by 14 publications

References 14 publications

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

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

Characterization of Triticum turgidum sspp. durum, turanicum, and polonicum grown in Central Italy in relation to technological and nutritional aspects

Amylose content and starch properties in emmer and durum wheat lines with different waxy proteins composition

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