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Combining high‐amylose and waxy starch mutations in barley
Author(s) -
Swanston J Stuart,
Ellis Roger P,
Morrison Ian M,
Mackay George R,
Dale M Finlay B,
Cooper Allison,
Tiller Sarah A,
Duffus Carol M,
Cochrane M Patricia,
Prentice R Derek M,
Paterson Linda,
Lynn Andrew
Publication year - 2001
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.852
Subject(s) - amylose , starch , granule (geology) , food science , starch synthase , chemistry , gene , botany , biochemistry , biology , amylopectin , paleontology
Inbred lines, from a cross between barleys carrying the waxy and high‐amylose genes respectively, were characterised by the presence of both, either or neither of the genes and grown under field conditions. Starch granule proteins were separated by SDS‐PAGE and lines carrying the waxy gene, with or without the high‐amylose gene, had greatly reduced intensities of the 60 kDa band associated with granule‐bound starch synthase. One representative sample of each starch type was also grown under two controlled environment (CE) regimes. Starch properties were assessed on field‐ and CE‐grown samples of these genotypes and large differences were observed among starch types. Growth conditions generally had comparatively little effect on the starch properties measured. The waxy and high‐amylose genes appeared to have additive effects, both in reducing modal granule size and in increasing gelatinisation temperature significantly above that observed when only one of the genes was present. The genotype with both mutations produced a starch with phosphorus content and blue value, after removal of lipid, slightly higher than those of the waxy type and with an RVA profile similar to that of the wild type, but with lower peak and final viscosities. © 2001 Society of Chemical Industry