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Miura, H.; Wickramasinghe, Mangalika; Subasinghe, R.M.; Araki, Etsuko; Komae, Kôzô

doi:10.1023/a:1015042322687

Cited by 54 publications

(5 citation statements)

References 26 publications

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“…Significant and stable MTAs for PV were mainly clustered to chromosomes 2B, 3A, 3B, 4A, 4B, 5A, 7A, 7B and 7D (Supplementary Table S3); several were consistent with previous studies (Udall et al, 1999;Sun et al, 2008;Zhang et al, 2009;Deng et al, 2014). Wx-B1 gene (TRAESCS4A02G418200, chr4A, 688,097,145-688,100,962 bp) encodes granule-bound starch synthase, generating a higher PV and BD (Briney et al, 1998;Araki et al, 2000;Batey et al, 2002;Miura et al, 2002;Ram and Sharma, 2013). Some studies found the QTL for starch pasting properties near Wx-B1 on chromosome 4A (Batey et al, 2002;Mccartney et al, 2006).…”

Section: Loci For Rva Parameterssupporting

confidence: 87%

Genome-wide Association Study for Starch Pasting Properties in Chinese Spring Wheat

et al. 2022

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In order to understand the genetic basis of starch pasting viscosity characteristics of Chinese spring wheat, we assessed the genetic variation of RVA parameters determined by the Rapid Visco Analyser in a panel of 192 Chinese spring wheat accessions grown in Er’shi, Shihezi and Zhaosu during 2012 and 2013 cropping seasons. A genome-wide association study with 47,362 single nucleotide polymorphism (SNP) markers was conducted to detect marker-trait associations using mixed linear model. Phenotypic variations of RVA parameters ranged from 1.6 to 30.7% and broad-sense heritabilities ranged from 0.62 to 0.91. Forty-one SNP markers at 25 loci were significantly associated with seven RVA traits in at least two environments; among these, 20 SNPs were located in coding sequences (CDS) of 18 annotation genes, which can lead to discovering novel genes underpinning starch gelatinization in spring wheat. Haplotype analysis revealed one block for breakdown (BD) on chromosome 3B and two blocks for pasting temperature (T) on chromosome 7B. Cultivars with superior haplotypes at these loci showed better starch pasting viscosity than the average of all cultivars surveyed. The identified loci and associated markers provide valuable sources for future functional characterization and genetic improvement of starch quality in wheat.

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Section: Loci For Rva Parameterssupporting

confidence: 87%

Genome-wide Association Study for Starch Pasting Properties in Chinese Spring Wheat

et al. 2022

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“…The amylose contents ranged from 1.6 to 27.9% for the Set 1 samples and from 0.0 to 26.6% for the Set 2 samples. The amylose content was negatively correlated with the dosage of waxy gene (r = -0.98, p < 0.01), which was in line with the effects of waxy-gene dosages on wheat starch (Miura et al 2002;Wichramasinghe & Miura, 2003). The increase in the amylose content, however, was not proportional to the decrease in the dosage of waxy gene in the endosperm.…”

Section: Resultssupporting

confidence: 68%

Starch structures and properties affected by genetics and by environment

Yangcheng

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“…Several studies have been conducted to date on waxy genes by using near-isogenic lines. For instance, Miura et al [ 23 ] did not find significant differences in yield performance between isogenic lines of different Wx groups. However, the yield performance was measured from single-meter rows in one season and one location [ 23 ]; that cannot provide the precise evaluation of the influence of null alleles on the yield.…”

Section: Discussionmentioning

confidence: 99%

“…For instance, Miura et al [ 23 ] did not find significant differences in yield performance between isogenic lines of different Wx groups. However, the yield performance was measured from single-meter rows in one season and one location [ 23 ]; that cannot provide the precise evaluation of the influence of null alleles on the yield. Vignaux et al [ 25 ] examined the recombinant inbred lines (isogenic lines) with different variants of waxy genes in plots of around 6 m 2 .…”

Section: Discussionmentioning

confidence: 99%

“…Graybosch et al [ 22 ] determined that flour yield, falling number and starch properties were negatively affected by waxy starch, and it did not depend on genetic background and environments. However, it was found that waxy mutation does not provide a significant effect on such agronomic traits as kernel weight and grain yield [ 22 , 23 ]. Sharma et al [ 24 ] and Vignaux et al [ 25 ] found no association of waxy genes with protein content in durum wheat.…”

Section: Introductionmentioning

confidence: 99%

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Grain Yield Performance and Quality Characteristics of Waxy and Non-Waxy Winter Wheat Cultivars under High and Low-Input Farming Systems

Cesevičienė

Gorash

Liatukas

et al. 2022

Plants

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Waxy starch with a modified amylose-to-amylopectin ratio is desired for a range of applications in food and non-food industries; however, yield performance and grain quality characteristics of waxy wheat cultivars are usually inferior in comparison to advanced non-waxy cultivars. In this study, we compared waxy (‘Eldija’, ‘Sarta’) and non-waxy (‘Skagen’, ‘Suleva DS’) winter wheat cultivars grown under high and low-input farming systems over two cropping seasons by evaluating their yield and grain quality, including flour, dough, and starch physicochemical properties. The yield of waxy cv. ‘Sarta’ was significantly lower compared to the non-waxy cultivars across all trials; however, waxy cv. ‘Eldija’ had a similar yield as non-waxy cultivars (except under high-input conditions cv. ‘Skagen’). Moreover, no significant differences were observed between protein and gluten content of waxy and non-waxy cultivars. Low amylose content typical for waxy wheat cultivars highly correlated (r ≥ 0.8) with lower falling number, flour yield and sedimentation values, lower nitrogen % used for grain, higher flour water absorption and flour particle size index. In general, properties dependent on starch structure demonstrated consistent and significant differences between both starch types. The prevailing heat waves during the grain filling period decreased grain test weight but increased protein and gluten content and caused gluten to be weaker. Dough development time at these conditions became longer, dough softening lowered and starch content decreased, but A-starch, starch peak and final viscosity values increased. Low-input farming had a negative effect on grain yield, grain nitrogen uptake and grain test weight but increased phosphorus content in grain. The unique dough mixing properties of waxy cultivar ‘Eldija’ suggest that it could be used in mixtures along with non-waxy wheat for dough quality improvement.

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Cited by 54 publications

References 26 publications

Genome-wide Association Study for Starch Pasting Properties in Chinese Spring Wheat

Genome-wide Association Study for Starch Pasting Properties in Chinese Spring Wheat

Starch structures and properties affected by genetics and by environment

Grain Yield Performance and Quality Characteristics of Waxy and Non-Waxy Winter Wheat Cultivars under High and Low-Input Farming Systems

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