based on a generated monoclonal antibody, a high throughput ELISA is developed that allows the quick idenification of wheat lines carrying the 7A allele of GBSS1 with minute amounts of sample
because waxy wheat starch has greater water absorbance and resistance to retrogradation than normal starch, its inclusion in flour blends has been suggested as a means of improving the texture and appearance of bakery products and noodles. The results indicate that wheat encoding functional homeologs of GBSS1 produces starch that has potential in the production of certain food items, such as Asian noodles
serum from patients allergic to maize shows IgE binding to a 56 kDa protein present in both maize and rice, that is abundant in the rice endosperm. The protein is identical with granule-bound starch synthase, a product of the Waxy gene. In a Waxy mutant of rice, the IgE-binding protein is absent. Waxy mutants of rice may be a potential source of hypoallergenic diet for patients sensitized to the 56 kDa rice allergen
the RNAi is an effective method to inhibit the gene expression in the starch metabolic pathway and be useful technology for genetic improvement of crops
analysis of 352 Vietnamese rice cultivars reveals a wide range of variation in apparent amylose content and the expression level of granule-bound starch synthase I. Alleles can be classified into seven groups that reflect differences in apparent amylose content. The very low and low apparent amylose content levels are tightly associated with a G to T in the first intron whereas intermediate and high amylose is associated with a T genotype at a single-nucleotide polymorphism in exon 10. The correlation between the combination of T genotype at single-nucleotide polymorphism in the first intron, C in exon 6, or C in exon 10 is predominant among low amylose rice varieties. The low amylose properties of Vietnamese local rice germplasm are attributable to spontaneous mutations at exons, and not at the splicing donor site
grain composition, amylose concentration, amylopectin unit-chain length distribution, and starch granule size distribution vary with the loss of functional granule-bound starch synthase GBSSI. Amylose concentration is more severely affected in genotypes with GBSSI missing from two genomes (double nulls) than from one genome (single nulls). Unit glucan chains (DP 6-8) of amylopectin are reduced with the complete loss of GBSSI as compared to wheat starch with a full complement of GBSSI. Alleles Wx-A and Wx-B have an additive effect toward short-chain phenotype of waxy amylopectin. Loss of Wx-D isoprotein alone significantly reduces the C-type starch granules. The absence of Wx-D in combination with Wx-A or Wx-B increases the B-type and C-type starch granules but decreases the volume of A-type starch granules. The rate of in vitro starch enzymatic hydrolysis is highest in completely waxy grain meal and purified starch
in wheat grains at 330 days post anthesis, amylose concentration increases throughout grain development in non-waxy (7.2-30.5%) and partial waxy genotypes (6.0-26.8%) defective for granule-bound starch synthase I. Completely waxy genotypes show 7.0% amylose at 3 and 6 days post anthesis, which declines during development and reaches non-detectable quantities by 30 days post anthesis. Amylopectin structure has a higher content of short chains at 3 days post anthesis,which decreases continuously until 12 days post anthesis, after which there are only minor changes in amylopectin chain length distribution. Similarly, the average degree of polymerization increased from 3 days post anthesis (12.3) to 12 days post anthesis (15.0), and then does not differ significantly up to 30 days post anthesis(15.0), suggesting the formation of basic amylopectin architecture in wheat by 12 days post anthesis. Waxy isoproteins display differential effects on amylopectin structure formation