1. Influence of Mutant Wx‐D1f Allele on Synthesis of Amylose and Extra‐Long Chains of Amylopectin in Wheat (Triticum aestivum L.).
- Author
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Kiribuchi‐Otobe, Chikako, Yamamori, Makoto, Fujita, Masaya, Kojima, Hisayo, Hatta, Koichi, and Tougou, Makoto
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AMYLOPECTIN , *AMYLOSE , *ALLELES , *STARCH , *RICE flour - Abstract
Waxy wheat lines carrying null alleles at the loci Wx‐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. [ABSTRACT FROM AUTHOR]
- Published
- 2022
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