NDLI: Wheat waxy proteins: polymorphism, molecular characterization and effects on starch properties

Content Provider	Springer Nature Link
Author	Guzmán, Carlos Alvarez, Juan B.
Copyright Year	2015
Abstract	The starch fraction, comprising about 70 % of the total dry matter in the wheat grain, can greatly affect the end-use quality of products made from wheat kernels, especially Asian noodles. Starch is associated with the shelf life and nutritional value (glycaemic index) of different wheat products. Starch quality is closely associated with the ratio of amylose to amylopectin, the two main macromolecules forming starch. In this review, we briefly summarise the discovery of waxy proteins—shown to be the sole enzymes responsible for amylose synthesis in wheat. The review particularly focuses on the different variants of these proteins, together with their molecular characterisation and evaluation of their effects on starch composition. There have been 19 different waxy protein variants described using protein electrophoresis; and at a molecular level 19, 15 and seven alleles described for Wx-A1, Wx-B1 and Wx-D1, respectively. This large variability, found in modern wheat and genetic resources such as wheat ancestors and wild relatives, is in some cases not properly ordered. The proper ordering of all the data generated is the key to enhancing use in breeding programmes of the current variability described, and thus generating wheat with novel starch properties to satisfy the demand of industry and consumers for novel high-quality processed food.
Starting Page	1
Ending Page	16
Page Count	16
File Format	PDF
ISSN	00405752
Journal	Theoretical and Applied Genetics
Volume Number	129
Issue Number	1
e-ISSN	14322242
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2015-08-15
Publisher Place	Berlin/Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Plant Breeding/Biotechnology Plant Genetics & Genomics Agriculture Plant Biochemistry Biochemistry Biotechnology
Content Type	Text
Resource Type	Article
Subject	Genetics Medicine Biotechnology Agronomy and Crop Science

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