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GrainGenes Reference Report: TAG-100-1113

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Reference	TAG-100-1113
Title	Differential effects of the null alleles at the three Wx loci on the starch-pasting properties of wheat
Journal	Theoretical and Applied Genetics
Year	2000
Volume	100
Pages	1113-1120
Author	Araki E Miura H Sawada S
Abstract	Summary: The amylose/amylopectin ratio and the pasting properties of wheat starch are important in producing marketable flour products, especially Japanese noodles. To determine if null mutations at the three Wx loci confer differences in starch-pasting viscosity, we analyzed the variation associated with the null mutations in three separate sets of recombinant substitution lines of chromosomes 7A, 4A and 7D produced from crosses between Chinese Spring and three single-chromosome substitution lines carrying the null Wx alleles. Differential effects of null alleles at the three Wx loci on starch-pasting properties were revealed. With respect to chromosome 4A, the effect of the Wx-B1b allele, giving a higher peak and breakdown viscosity, was unambiguous. In addition, a QTL of minor effect was identified near the centromere on the short arm. The presence or absence of the Wx-A1 protein gave some variation in peak and breakdown viscosity, but the effects of Wx-A1b were much smaller than those of the Wx-B1b allele. Associated effects of the Wx-D1 locus were detected for the breakdown viscosity at the null Wx-D1b allele produced a higher viscosity than the wild-type Wx-D1a. While negative correlations between amylose content and breakdown viscosity were common in the three populations, the null mutations at the Wx loci produced some variation independent of amylose content. The genetic variation detected for breakdown viscosity was more evident than that for peak viscosity in all three recombinant populations
External Databases	http://link.springer-ny.com/link/service/journals/00122/bibs/0100007/01001113.htm
Keyword	[ Hide all but 1 of 28 ] alleles amylose amylose content branching enzyme centromere chinese chromosome coding genes common wheat cross endosperm starch flour genetic variation loci locus multiple isoforms mutation noodle quality null allele population qtl recombinant substitution line starch starch-pasting property substitution lines triticum aestivum viscosity wx gene

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