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Article

Waxy phenotype evolution in the allotetraploid cereal broomcorn millet: mutations at the GBSSI locus in their functional and phylogenetic context.

Molecular biology and evolution - 1 Jan 2013

Hunt Harriet V, Moots Hannah M, Graybosch Robert A, Jones Huw, Parker Mary, Romanova Olga, Jones Martin K, Howe Christopher J, Trafford Kay

Abstract excerpt

Waxy mutants, in which endosperm starch contains ~100% amylopectin rather than the wild-type composition of ~70% amylopectin and ~30% amylose, occur in many domesticated cereals. The cultivation of waxy varieties is concentrated in east Asia, where there is a culinary preference for glutinous-textured foods that may have developed from ancient food processing traditions. The waxy phenotype results from mutations...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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PMID: 22936718
DOI: 10.1093/molbev/mss209
PMCID: PMC3533377

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