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A mutation in Waxy gene affects amylose content, starch granules and kernel characteristics of barley ( Hordeum vulgare )
Author(s) -
Li Qiao,
Pan Zhifen,
Liu Juan,
Deng Guangbing,
Long Hai,
Zhang Haili,
Liang Junjun,
Zeng Xingquan,
Tang Yawei,
Tashi Nyima,
Yu Maoqun
Publication year - 2019
Publication title -
plant breeding
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.583
H-Index - 71
eISSN - 1439-0523
pISSN - 0179-9541
DOI - 10.1111/pbr.12695
Subject(s) - amylose , hordeum vulgare , starch , biology , starch synthase , common wheat , food science , biochemistry , botany , gene , genetics , poaceae , amylopectin , chromosome
Waxy barley referred to as low‐amylose or amylose‐free has special advantages in nutrition composition and food processing. Waxy gene encoding granule–bound starch synthase I (GBSSI) is responsible for amylose synthesis in barley. The G 3935 ‐to‐T in Waxy gene has been previously found in amylose–free barley. In this study, G 3935 ‐to‐T was proved to co‐segregate with the waxy phenotype of barley, but has no obvious effect on GBSSI catalytic activity and starch chain length distribution. However, recombinant inbred lines with G 3935 ‐to‐T in Waxy gene are of significant modification in starch granules morphology and pasting properties, increase of grain β‐glucan content, and decrease of thousand kernel weight along with lower kernel width. A polymerase chain reaction with confronting two–pair primers marker was developed for economic and efficient screening of G 3935 ‐to‐T. This study provides the basis for cultivar improvement of waxy barley then fully developing its potential value and utility in food processing.