The improving wheat starch quality by transferring barley a-amylase inhibitor wheat

摘要

In general, the protein and starch contents of wheat were 12-14% and 75%, the starch quality plays important role in baking process. Wheat with high concentrations of a-amylase is unsuitable for bread-making and other end uses. It was reported that the contents of the barley a-amylase inhibitor was high and effective. The barley a-amylase inhibitor gene Isa-1 is located on the long arm of barley chromosome 2, our aim is to transfer barley chromosome 2 into wheat. Now we had identified a set of wheat-barley 2H disomic alien substitution lines 2H(A), 2H(B) and 2H(D). The a-amylase activity and starch character of 2H(A), 2H(B) and 2H(D) were determined by Falling Number apparatus and Rapid Viscosity Analysis (RVA). The results indicated that the Falling Number value of substitution lines and addition line was higher than control Chinese Spring (CS). RVA parameters including Peak Viscosity, Hoid-through, Final Viscosity, Setback and Peak time were tested. Among those parameters the Peak Viscosity couldreflect the wheat starch quality very well. The result indicated that the Peak Viscosity of substitution lines were higher than CS, and the 2H(B) is the highest in three kinds of substitution lines. Above results show that the wheat starch quality was improved by transferring barley a-amylase inhibitor gene to wheat.