Keywords

Wheat, Wx Protein, Amylose, Starch Properties

Abstract

In order to provide a reliable basis for the screening of noodle wheat parent materials, the Wx protein subunit composition of 24 varieties was identified using a combination of SDS-PAGE and STS-PCR, and the starch content, swelling potential and RVA parameters of these varieties were measured. The results show that compared with normal materials, the amylose content in the endosperm of materials lacking Wx protein subunits is reduced, and the changes in amylopectin and total starch contents are not obvious. The more Wx protein subunits are missing, the amylose content decreases. Glutinous wheat has the least amylose content. Under the interference of the specific genetic background of the test materials in this study, among the three subunits of Wx protein, the Wx-A1 protein subunit has the greatest impact on amylose content. The lack of Wx protein subunits also increases the swelling potential of flour, the peak viscosity and disintegration value of RVA parameters, and prolongs the peak time, while reducing the final viscosity, retrogradation value and gelatinization temperature. The number of missing Wx protein subunits increases. The more, the greater the change in these characteristics. In the absence of a single subunit, the deletion of the Wx-B1 subunit resulted in the best starch properties of wheat flour. Relevant analysis shows that the reduction in the amount of amylose synthesis is the main reason for the changes in the above starch properties.

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Original research done by Shi Fenghua, Xu Jie, You Mingshan, Xu Qi, Li Baoyun, Liu Guangtian

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