DNA Markers for Identifying waxy Mutations and Improving Noodle Quality in Wheat

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概要

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• Approximately 70% of wheat endosperm consists of starch, and variations in the quality and quantity of starch affect the processing characteristics of wheat flour. Amylose content in particular has a major effect on Asian noodle quality, and selection of wheat lines with slightly lower amylose levels is an important goal in Japanese wheat breeding programs. Accurately measuring amylose content by direct methods such as colorimetric assays was found to be problematic, suggesting there was a need for a more efficient and accurate method of screening for reduced amylose content. Therefore, we characterized mutations in the wheat <I>waxy</I> genes, which control amylose synthesis, and developed DNA markers for the identification of null <I>waxy</I> alleles. In this review, we describe the development of these markers and outline their utility for wheat breeding programs.

• 独立行政法人　国際農林水産業研究センターの論文

著者

• SAITO Mika

  National Agricultural Research Center for Tohoku Region, National Agriculture and Food Research Organization

• NAKAMURA Toshiki

  National Agricultural Research Center for Tohoku Region, National Agriculture and Food Research Organization

• VRINTEN Patricia

  Bioriginal Food & Science Corp.

関連論文

• DNA Markers for Identifying waxy Mutations and Improving Noodle Quality in Wheat

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