AI Article Synopsis
- Noodles are a staple in Asia, with wheat starch being key to their quality, specifically influenced by waxy (Wx) proteins and amylose content.
- Researchers used a wheat cultivar, Jimai 22, and the mutagen EMS to create Wx mutant lines and studied their effects on starch synthesis and noodle properties.
- Results showed that noodles from materials with two Wx protein subunits had the best quality, particularly influenced by the Wx-B1 protein, while lower amylose content due to certain subunits resulted in superior noodle quality.
Article Abstract
Unlabelled: Noodles are an important food in Asia. Wheat starch is the most important component in Chinese noodles. Loss of the waxy genes leads to lower activity of starch synthesis enzymes and decreased amylose content that further affects starch properties and noodle quality. To study the effects of different waxy (Wx) protein subunits on starch biosynthesis and processing quality, the high-yielding wheat cultivar Jimai 22 was treated with the mutagen ethyl methane sulfonate (EMS) to produce a population of Wx lines and chosen 7 Wx protein combinations. The amylose content increased but swelling power decreased as the number of Wx proteins increased. Both GBSS activity and gene expression were the lowest for the waxy mutant, followed by the mutants with 1 Wx protein. The combinations of these mutant alleles lead to reductions in both RNA expression and protein levels. Noodles made from materials with 2 Wx protein subunits had the highest score, which agreed with peak viscosity. The influence of the Wx-B1 protein on amylose synthesis and noodle quality was the highest, whereas the influence of Wx-A1 protein was the lowest. Mutants with lower amylose content caused by the absence of 1 subunit, especially the Wx-B1 subunit, had superior noodle quality. Additionally, the identified mutant lines can be used as intermediate materials to improve wheat quality.
Supplementary Information: The online version contains supplementary material available at 10.1007/s11032-022-01292-x.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10248619 | PMC |
| http://dx.doi.org/10.1007/s11032-022-01292-x | DOI Listing |
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