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Article

Combining mutations at genes encoding key enzymes involved in starch synthesis affects the amylose content, carbohydrate allocation and hardness in the wheat grain.

Plant biotechnology journal - 1 Oct 2018

Botticella Ermelinda, Sestili Francesco, Sparla Francesca, Moscatello Stefano, Marri Lucia, Cuesta-Seijo Jose A, Falini Giuseppe, Battistelli Alberto, Trost Paolo, Lafiandra Domenico

Abstract excerpt

Modifications to the composition of starch, the major component of wheat flour, can have a profound effect on the nutritional and technological characteristics of the flour's end products. The starch synthesized in the grain of conventional wheats (Triticum aestivum) is a 3:1 mixture of the two polysaccharides amylopectin and amylose. Altering the activity of certain key starch synthesis enzymes (GBSSI, SSIIa and...

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PMID: 29499105
DOI: 10.1111/pbi.12908
PMCID: PMC6131419

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