caa a22 4500 475795725 CHVBK 20180406123723.0 cr unu---uuuuu 170329e20000101xx s 000 0 eng 10.1007/s001220050005 doi (NATIONALLICENCE)springer-10.1007/s001220050005 Differential effects of Wx-A1, -B1 and -D1 protein deficiencies on apparent amylose content and starch pasting properties in common wheat [Elektronische Daten] [M. Yamamori, N. T. Quynh] Abstract : Waxy (Wx) protein is a granule-bound starch synthase (GBSS) responsible for amylose production in cereal endosperm. Eight isolines of wheat (Triticum aestivum L.) having different combinations of presence and absence of three Wx proteins, Wx-A1, -B1, and -D1, were produced in order to elucidate the effect of Wx protein deficiencies on the apparent amylose content and starch-pasting properties. An improved SDS gel electrophoresis showed that 'Bai Huo' (a parental wheat) carried a variant Wx-B1 protein from an allele, Wx-B1e. Thus, wheat lines of types 1, 2, 4, and 6 examined in this study contained a variant Wx-B1 allele and not the standard allele, Wx-B1a. The results from 3 years of experiments using 176 lines derived from two cross-combinations showed that apparent amylose content increased the least in type 8 (waxy) having no Wx proteins and, in ascending order, increased in type 5 (only the Wx-A1 protein is present) <type 7 (Wx-D1) <type 6 (Wx-B1) <type 3 (Wx-A1 and -D1) <type 4 (Wx-A1 and -B1) <type 2 (Wx-B1 and -D1) <type 1 (three Wx proteins). However, Tukey' s studentized range test did not detect significant differences in some cases. Densitometric analysis suggested that the amylose content was related to the amount of the Wx protein in the eight types. Parameters in the Rapid Visco-Analyzer test and swelling power were correlated to amylose content. Consequently, amylose content and pasting properties of starch were determined to be influenced the most by the lack of the Wx-B1 protein, followed by a lack of Wx-D1, and leastly by the Wx-A1 deficiency, which indicated the presence of differential effects of the three null alleles for the Wx protein. Springer-Verlag Berlin Heidelberg, 2000 Key words Waxy (Wx) protein nationallicence Triticum aestivum nationallicence Amylose content nationallicence Starch nationallicence Rapid Visco-Analyzer nationallicence Swelling power nationallicence Noodle quality nationallicence Yamamori M. National Institute of Agrobiological Resources, Tsukuba, Ibaraki 305-8602, Japan, JP aut Quynh N. T. Vietnam Agricultural Science Institute, Hanoi, Vietnam, VN aut https://doi.org/10.1007/s001220050005 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s001220050005 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Yamamori M. National Institute of Agrobiological Resources, Tsukuba, Ibaraki 305-8602, Japan, JP aut NATIONALLICENCE 700 1- Quynh N. T. Vietnam Agricultural Science Institute, Hanoi, Vietnam, VN aut Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer