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Development and characterization of high‐amylose wheat lines
Author(s) -
Rakszegi Marianna,
Kisgyörgy Boglárka N.,
Kiss Tibor,
Sestili Francesco,
Láng László,
Lafiandra Domenico,
Bedő Zoltán
Publication year - 2015
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201400111
Subject(s) - amylose , starch , gluten , food science , mutant , viscosity , chemistry , horticulture , botany , biology , biochemistry , materials science , gene , composite material
A complete SGP null mutant ( Sgp‐A1B1D1 null ) winter wheat line was crossed with three wheat varieties: ‘Ukrainka’, ‘Lona’ and ‘Solstice’. Three backcrosses (BCs) were carried out and marker assisted selection used to identify lines carrying all the three mutant alleles for each cross. BC 3 and BC 2 xBC 2 F 3, F 4 and F 5 lines (2012‐2014) were studied in detail for physical (thousand kernel weight), compositional (protein, gluten, amylose) and starch viscosity properties (rapid visco analyser‐RVA). Ten triple mutant high‐amylose lines (∼40%) were identified among the BC 2 xBC 2 lines, which had high protein content (>14%), low starch content, gluten index, starch viscosity values and thousand kernel weight. Two of these lines had moderately high amylose (∼30%) content, with outstanding gluten quality, but modified starch viscosity properties.