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GrainGenes Reference Report: JCS-54-229

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Reference	JCS-54-229
Title	Effects of two novel Wx-A1 alleles of common wheat (Triticum aestivum L.) on amylase and starch properties.
Journal	Journal of Cereal Science
Year	2011
Volume	54
Pages	229-235
Author	Yamamori M Yamamoto K
Abstract	Common wheat (Triticum aestivum L.) has three Wx proteins (Wx-A1, Wx-B1, and Wx-D1), which are granule-bound starch synthases I and are responsible for the amylose synthesis of flour starch. The effects of two novel Wx-A1 proteins identified by gel electrophoresis on amylose content and starch properties were analyzed. The variant Wx-A1 protein coded by the Wx-A1i allele was present in smaller amounts and produced less amylose (7.3%) compared to standard lines with the Wx-A1a allele (21.5%). Wx-A1i generated altered starch properties; greater swelling power (SP), glucoamylase digestibility, starch paste clarity, and gelatinization enthalpy in differential scanning calorimetry. The starch from Wx-A1i also showed an altered pasting profile on a Rapid Visco-Analyzer, greater peak viscosity, smaller final viscosity, and lower pasting temperature. The Wx-A1i allele is a novel genetic resource for reducing amylose content in wheat. The other Wx-A1 protein coded by the Wx-A1j allele showed a more basic isoelectric point compared to Wx-A1a on an electrophoretic gel. The amylose content of Wx-A1j did not differ from standard Wx-A1a. Starch SP, paste clarity, and glucoamylase digestibility also suggested that Wx-A1j produced amylose as much as Wx-A1a.
External Databases	https://doi.org/10.1016/j.jcs.2011.06.005
Allele	Wx-A1a (Triticum) Wx-A1i (Triticum) Wx-A1j (Triticum)
Germplasm	Bao Hua Hoshuu KU9259 MI

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