Comparison of Quality Characteristics of Waxy Wheat Using a Near Isogenic Line

摘要

Starch is the principal constituent of wheat endosperm and widely affects properties of food products. A granule-bound starch synthase (GBSS), known as waxy proteins, is responsible for amylose synthesis in the endosperm. Three loci (wx) encoding thewaxy proteins are located on chromosomes 7AS (wx-A1), 4AL (wx-B1) and 7DS (wx-D1) in hexaploid wheat, respectively. An absence of the three waxy proteins produces waxy wheat (amylose-free). Waxy wheats have been developed through a null allele at wx-Dl or mutations at wx-D1 and crossing with a source of the wx-Al and wx-B1 alleles (Nakamura et al., 1995, Kiribuchi-Otobe et al. 1997, Yasui et al. 1997), Waxy wheat starch has unique pasting and gelatinization properties in comparison with non-waxy wheat (Yasui et al., 1996, 1999, Kiribuchi-Otobe et al. 1997, Hayakawa et al. 1997).