A mutation in Waxy gene affects amylose content, starch granules and kernel characteristics of barley (Hordeum vulgare)
文献类型： 外文期刊
作者： Li, Qiao 1 ; Pan, Zhifen 1 ; Liu, Juan 1 ; Deng, Guangbing 1 ; Long, Hai 1 ; Zhang, Haili 1 ; Liang, Junjun 1 ; Zeng, Xingquan 3 ; Tang, Yawei 3 ; Tashi, Nyima 3 ; Yu, Maoqun 1 ;
作者机构： 1.Chinese Acad Sci, Chengdu Inst Biol, Chengdu, Sichuan, Peoples R China
2.Univ Chinese Acad Sci, Beijing, Peoples R China
3.Tibet Acad Agr & Anim Sci, Lhasa, Peoples R China
4.State Key Lab Barley & Yak Germplasm Resources &, Lhasa, Peoples R China
关键词： amylose; barley; GBSSI; kernel; starch; Waxy; beta-glucan
期刊名称：PLANT BREEDING （ 影响因子：2.536； 五年影响因子：2.306 ）
ISSN： 0179-9541
年卷期： 2019 年 138 卷 5 期
页码：
收录情况： SCI
摘要： Waxy barley referred to as low-amylose or amylose-free has special advantages in nutrition composition and food processing. Waxy gene encoding granule-bound starch synthase I (GBSSI) is responsible for amylose synthesis in barley. The G(3935)-to-T in Waxy gene has been previously found in amylose-free barley. In this study, G(3935)-to-T was proved to co-segregate with the waxy phenotype of barley, but has no obvious effect on GBSSI catalytic activity and starch chain length distribution. However, recombinant inbred lines with G(3935)-to-T in Waxy gene are of significant modification in starch granules morphology and pasting properties, increase of grain beta-glucan content, and decrease of thousand kernel weight along with lower kernel width. A polymerase chain reaction with confronting two-pair primers marker was developed for economic and efficient screening of G(3935)-to-T. This study provides the basis for cultivar improvement of waxy barley then fully developing its potential value and utility in food processing.
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