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

Japan Agricultural Research Quarterly
ISSN 00213551
NII recode ID (NCID) AA0068709X
Full text
44-02-02.pdf1.12 MB

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 waxy genes, which control amylose synthesis, and developed DNA markers for the identification of null waxy alleles. In this review, we describe the development of these markers and outline their utility for wheat breeding programs.

Date of issued
Creator SAITO Mika VRINTEN Patricia NAKAMURA Toshiki
Subject

breeding

codominant marker

marker-assisted selection

starch

Publisher Japan International Research Center for Agricultural Sciences
Available Online
NII resource type vocabulary Journal Article
Volume 44
Issue 2
spage 109
epage 115
DOI 10.6090/jarq.44.109
Rights Japan International Research Center for Agricultural Sciences
Language eng

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