caa a22 4500 47579463X CHVBK 20180406123720.0 cr unu---uuuuu 170329e20000701xx s 000 0 eng 10.1007/s001220051444 doi (NATIONALLICENCE)springer-10.1007/s001220051444 Genetic elimination of a starch granule protein, SGP-1, of wheat generates an altered starch with apparent high amylose [Elektronische Daten] [M. Yamamori, S. Fujita, K. Hayakawa, J. Matsuki, T. Yasui] Abstract : A starch granule protein, SGP-1, is a starch synthase bound to starch granules in wheat endosperm. A wheat lacking SGP-1 was produced by crossing three variants each deficient in one of three SGP-1 classes, namely SGP-A1, -B1 or -D1. This deficient wheat (SGP-1 null wheat) showed some alterations in endosperm starch, meaning that SGP-1 is involved in starch synthesis. Electrophoretic experiments revealed that the levels of two starch granule proteins, SGP-2 and -3, decreased considerably in the SGP-1 null wheat though that of the waxy protein (granule-bound starch syn- thase I) did not. The A-type starch granules were deformed. Apparent high amylose level (30.8-37.4%) was indicated by colorimetric measurement, amperometric titration, and the concanavalin A method. The altered structure of amylopectin was detected by both high- performance size-exclusion chromatography and high-performance anion exchange chromatography. Levels of amylopectin chains with degrees of polymerization (DP) 6-10 increased, while DP 11-25 chains decreased. A low starch crystallinity was shown by both X-ray diffraction and differential scanning calorimetry (DSC) analyses because major peaks were absent. Abnormal crystallinity was also suggested by the lack of a polarized cross in SGP-1 null starch. The above results suggest that SGP-1 is responsible for amylopectin synthesis. Since the SGP-1 null wheat produced novel starch which has not been described before, it can be used to expand variation in wheat starch. Springer-Verlag Berlin Heidelberg, 2000 Key words Common wheat nationallicence Starch synthase nationallicence Amylose nationallicence Amylopectin nationallicence Yamamori M. National Institute of Agrobiological Resources, Tsukuba, Ibaraki 305-8602, Japan, Present address: Tohoku National Agricultural Experiment Station, Morioka, Iwate 020-0824, Japan, JP aut Fujita S. Tsu City College, Tsu, Mie 514-0112, Japan, JP aut Hayakawa K. Nisshin Flour Milling Co, Ohimachi, Iruma, Saitama 356-8511, Japan, JP aut Matsuki J. National Agriculture Research Center, Tsukuba, Ibaraki 305-8666, Japan, JP aut Yasui T. National Agriculture Research Center, Tsukuba, Ibaraki 305-8666, Japan, JP aut https://doi.org/10.1007/s001220051444 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s001220051444 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Yamamori M. National Institute of Agrobiological Resources, Tsukuba, Ibaraki 305-8602, Japan, Present address: Tohoku National Agricultural Experiment Station, Morioka, Iwate 020-0824, Japan, JP aut NATIONALLICENCE 700 1- Fujita S. Tsu City College, Tsu, Mie 514-0112, Japan, JP aut NATIONALLICENCE 700 1- Hayakawa K. Nisshin Flour Milling Co, Ohimachi, Iruma, Saitama 356-8511, Japan, JP aut NATIONALLICENCE 700 1- Matsuki J. National Agriculture Research Center, Tsukuba, Ibaraki 305-8666, Japan, JP aut NATIONALLICENCE 700 1- Yasui T. National Agriculture Research Center, Tsukuba, Ibaraki 305-8666, Japan, JP aut Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer