Starch granule size distribution in wheat endosperm indirectly correlates to pasting property indicated by near-isogenic lines with different null-waxy alleles

Abstract

The amylose content, size distribution, and processing properties of isolated starch granules were compared between eight near‐isogenic lines (NILs) of a wheat cultivar with different null‐waxy (wx) alleles. The increases in the amylose content (0.6–34.6%), volume percentage of A‐type starch granules (54.8–67.6%), low (118–179 cP) and final viscosities (160–329 cP), and setback value (43–146 cP) were positively related to the number of waxy alleles. All the viscosity values, except those of the peak time and the pasting temperature, of the purified A‐type starch granules were much higher than those of the B‐type granules, and so was the swelling power. The amylose content and pasting properties of the purified A‐ and B‐type starch granules showed similar patterns to those of flour in response to different null‐waxy alleles. In addition, wx‐B1 had greater effects on the amylose content, starch granule diameter, and pasting traits than the other alleles did. The diameter of biscuits baked with the flour of NILs varied between 46.29 mm (the wild‐type) and 44.09 mm (the waxy‐type), but their hardness decreased from 2895 to 1707 g as the number of the null‐wx alleles increased. The varied pasting traits of NILs were indirectly related to the modified size distributions of starch granules, but were directly ascribed to the regulated content of amylose due to deletion of the wx genes.

Modification of starch composition, structure and properties through editing of TaSBEIIa in both winter and spring wheat varieties by CRISPR/Cas9

“…Both the diameter and thickness of biscuit made of the flour of aabbdd triple‐null line were the lowest, probably due to its low swelling power (Figure 5). The biscuit made by high‐amylose flour showed higher hardness, crispness and chewiness, which was in accordance with previous report that biscuit made of waxy flour (amylose‐free) showed lower hardness and crispness (Zhong et al ., 2016).…”

“…The quality of biscuits was evaluated in terms of volume, colour, sensory evaluation and texture analysis according to previous report (Zhong et al ., 2016). Biscuits were prepared in parallel for each replicate under laboratory conditions.…”

Protein Targeting to Starch 1 is essential for starchy endosperm development in barley

“…For example, indica waxy rice is used in rice tamale and rice pudding for its tenderness, while japonica waxy rice is used for sweetened rice cakes due to its stickiness (Villareal et al , 1993). Biscuits baked with partially waxy wheat flour show higher sensory scores than those with normal flour (Zhong et al , 2017). Furthermore, waxy starches are used in paper manufacturing, where clear, consistent gels are required (Jobling, 2004).…”

Expression of Puroindoline a in Durum Wheat Affects Milling and Pasting Properties

“…Starch as the major determinant of pasting property is composed of two types of polymers, amylose (AMY) and amylopectin (AP), that vary in structure. The effects of AMY/AP on pasting properties of wheat flour have been illustrated via genetic or transgenic materials (Sestili et al, 2010; Shimbata et al, 2012; Zhong et al, 2017). Previously, PINs have been shown to be able to increase glycolipids (GL) and phospholipids (PL) levels in seeds, suggesting the possible ways of PINs to mediate starch-lipid interactions (Feiz et al, 2009; Kim et al, 2012).…”