Session Co-Chair Introduction

摘要

Starch and non-starch polysaccharides are important to the processing and quality of wheat-based foods. Japanese scientists in the mid 1980's sought to explain the differences in wheats for Asian noodles. In the early 1990's they isolated natural mutants of hexaploid wheats whose endosperm was deficient in one or more of the three isozymes of granule-bound starch synthase I, the so-called waxy proteins. Starch from single and double nulls of the waxy genes in wheat contained less amylose than the wild type, and those were called "partial waxy" wheats. Crossing the proper combination of partial waxy wheats produced waxy wheat with only a trace of amylose. The waxy trait now has been introduced into a number of hard and soft wheats, and the agronomicand use properties of those wheats will be reported.