Characterization of wheat lacking B-type starch granules.
Characterization of wheat lacking B-type starch granules.
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DOI：
10.1016/j.jcs.2021.103398
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发表时间：
2022-03
影响因子：
3.8
通讯作者：
Trafford K
中科院分区：
文献类型：
--
作者：
Saccomanno B;Berbezy P;Findlay K;Shoesmith J;Uauy C;Viallis B;Trafford K
对一种新的缺乏B型淀粉粒的面包小麦（BlessT）的理化和农艺性状进行了评价。三个BlessT突变株系由BGC 1，一个负责控制B-颗粒含量的基因的同源序列缺失相结合，进行了比较，与两个同胞线与正常淀粉表型和亲本线，cv。至尊淀粉颗粒的大小和数量在发展中的谷物的定量证实了缺乏小，B型淀粉颗粒在整个发展中的祝福。大多数淀粉，面粉，谷物和面包的特性没有变化之间的BlessT和野生型同胞控制。然而，BlessT淀粉具有更高的吸水性，降低了谷物硬度和更高的蛋白质含量，用BlessT面粉制成的面团需要更多的水，并增加了弹性。尽管缺乏B-颗粒，BlessT系不显示总淀粉含量的显著降低，这表明应该可以生产缺乏B-型淀粉颗粒而不影响产量的商业小麦品种。这些发现支持了这种新型小麦作为特种作物的潜在用途，其应用范围从面包制作和酒精生产到改进的工业淀粉产品。BlessT系在整个谷粒发育过程中缺乏小的B型淀粉粒。BlessT淀粉具有更高的吸水性、降低的谷物硬度和更高的蛋白质含量。BlessT面粉的总淀粉含量没有显著降低。
The physicochemical and agronomic properties of a new form of bread wheat lacking B-type starch granules (BlessT) were assessed. Three BlessT mutant lines made by combining homoeologous deletions of BGC1, a gene responsible for the control of B-granule content, were compared with two sibling lines with normal starch phenotype and the parent line, cv. Paragon. Quantification of starch granule size and number in developing grain confirmed the lack of small, B-type starch granules throughout development in BlessT. Most starch, flour, grain and loaf characteristics did not vary between BlessT and the wild type sibling controls. However, BlessT starches had higher water absorption, reduced grain hardness and higher protein content, and dough made from BlessT flour required more water and had increased elasticity. Despite the lack of B-granules, BlessT lines do not display a significant decrease in total starch content suggesting that it should be possible to produce commercial wheat varieties that lack B-type starch granules without compromising yield. These findings support the potential utility of this novel type of wheat as a specialist crop in applications ranging from bread making and alcohol production to improved industrial starch products. BlessT lines lack small, B-type starch granules throughout grain development. BlessT starches have higher water absorption, reduced grain hardness and higher protein content. BlessT flours do not display a significant decrease in total starch content.
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影响因子：
6.9
作者：
Howard T;Rejab NA;Griffiths S;Leigh F;Leverington-Waite M;Simmonds J;Uauy C;Trafford K
通讯作者：
Trafford K
影响因子：
2.6
作者：
Wei, Cunxu;Zhang, Jun;Chen, Jianmin
通讯作者：
Chen, Jianmin
影响因子：
6.1
作者：
Li, Wenhao;Shan, Yulin;Zhang, Guoquan
通讯作者：
Zhang, Guoquan
影响因子：
3.8
作者：
PARKER, ML
通讯作者：
PARKER, ML
影响因子：
2.4
作者：
Stoddard, FL;Sarker, R
通讯作者：
Sarker, R