Starch Content and Properties of Common Wheat in Near-isogenic Lines of Puroindoline b Alleles

doi:10.7668/hbnxb.2016.06.007

Abstract

Abstract: Understanding the effect of Puroindoline b (Pinb) alleles on wheat grain starch content and properties will lay the foundation for improving the wheat quality.Seven wheat near-isogenic lines (NILs) differing in Puroindoline b were used to compare their grain starch component content and properties.The results showed that Pina-D1b/Pinb-D1a genotype possessed significantly higher values of grain hardness and amylopectin content than other genotypes.The Pina-D1b/Pinb-D1a genotype possessed the highest starch solubility,and the Pina-D1a/Pinb-D1d genotype had the lowest value,their difference being significant.There was no significant difference in starch enzymolysis force between different genotypes.The Pina-D1a/Pinb-D1b genotype had the lowest freezing and thawing loss rate,indicating that Pina-D1a/Pinb-D1b genotype possessed better freeze-thaw stability and would suit for making frozen food.For resistant starch,the Pina-D1a/Pinb-D1b genotype possessed the highest resistant starch content,while the lowest value went to Pina-D1a/Pinb-D1d,which suggested that Pina-D1a/Pinb-D1b genotype contributes to high resistant starch content of grains.

Key words: Wheat, Puroindoline gene, Near-isogenic lines, Starch properties, Starch content

CLC Number:

S512.1
S311

QIN Haixia, HOU Junfeng, DING Huina, XIA Xianchun, HE Zhonghu, Morris F Craig, WANG Chenyang, MA Dongyun. Starch Content and Properties of Common Wheat in Near-isogenic Lines of Puroindoline b Alleles[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2016, 31(6): 39-43. doi: 10.7668/hbnxb.2016.06.007.

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