Development and characterization of high-amylose wheat lines

M. Rakszegi, Boglárka N. Kisgyörgy, Tibor Kiss, Francesco Sestili, L. Láng, Domenico Lafiandra, Z. Bedő

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

A complete SGP null mutant (Sgp-A1B1D1 null) winter wheat line was crossed with three wheat varieties: 'Ukrainka', 'Lona' and 'Solstice'. Three backcrosses (BCs) were carried out and marker assisted selection used to identify lines carrying all the three mutant alleles for each cross. BC3 and BC2xBC2 F3, F4 and F5 lines (2012-2014) were studied in detail for physical (thousand kernel weight), compositional (protein, gluten, amylose) and starch viscosity properties (rapid visco analyser-RVA). Ten triple mutant high-amylose lines (~40%) were identified among the BC2xBC2 lines, which had high protein content (>14%), low starch content, gluten index, starch viscosity values and thousand kernel weight. Two of these lines had moderately high amylose (~30%) content, with outstanding gluten quality, but modified starch viscosity properties.

Original languageEnglish
Pages (from-to)247-254
Number of pages8
JournalStarch/Staerke
Volume67
Issue number3-4
DOIs
Publication statusPublished - Mar 1 2015

Fingerprint

Amylose
gluten
amylose
Starch
Triticum
Glutens
viscosity
Viscosity
starch
mutants
wheat
modified starch
seeds
Weights and Measures
marker-assisted selection
winter wheat
protein content
alleles
Alleles
proteins

Keywords

  • Amylase
  • Breeding
  • Starch
  • Wheat

ASJC Scopus subject areas

  • Organic Chemistry
  • Food Science

Cite this

Development and characterization of high-amylose wheat lines. / Rakszegi, M.; Kisgyörgy, Boglárka N.; Kiss, Tibor; Sestili, Francesco; Láng, L.; Lafiandra, Domenico; Bedő, Z.

In: Starch/Staerke, Vol. 67, No. 3-4, 01.03.2015, p. 247-254.

Research output: Contribution to journalArticle

Rakszegi, M. ; Kisgyörgy, Boglárka N. ; Kiss, Tibor ; Sestili, Francesco ; Láng, L. ; Lafiandra, Domenico ; Bedő, Z. / Development and characterization of high-amylose wheat lines. In: Starch/Staerke. 2015 ; Vol. 67, No. 3-4. pp. 247-254.
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