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Acta Agron Sin ›› 2012, Vol. 38 ›› Issue (03): 454-461.doi: 10.3724/SP.J.1006.2012.00454


Development of Near-isogenic Lines with Different Wheat Wx Genes and Their Effects on Amylose Content and Noodle Quality

YU Chun-Hua 1,2,**,BIE Tong-De2,**,WANG Cheng1,ZHANG Xiao2,WU Rong-Lin2,CHENG Xiao-Ming2,WANG Can-Guo2,ZHAO Yun2,CHENG Shun-He 2,*   

  1. 1 Beijing Research Center for Information Technology in Agriculture / National Engineering Research Center for Information Technology in Agriculture, Beijing, 100097, China; 2 Yangzhou Academy of Agricultural Sciences / Yangzhou Branch of National Wheat Improvement Center, Yangzhou 225007, China
  • Received:2011-08-02 Revised:2011-12-15 Online:2012-03-12 Published:2012-01-04
  • Contact: 程顺和, E-mail: yzcsh1939@126.com

Abstract: Granule bound starch synthase (GBSS), controlled by Wx gene, is a key enzyme for amylose synthesis. Wheat has three homologous Wx genes located on 4AL, 7BS, and 7DS. The purpose of this study was to understand the effects of wheat Wx genes on amylose content and noodle sensory quality. A waxy wheat line, Caiwx (aabbdd), was used as a donor parent for Wx null alleles and a high yield cultivar, Yangmai 01-2 (AABBDD), was used as a recurrent parent. A BC9F2 population was constructed through successive backcrossing assisted by pollen staining with I2-KI solution. Eight homozygous near isogenic lines (NILs) with different Wx gene combinations (AABBDD, AABBdd, AAbbDD, AAbbdd, aaBBDD, aaBBdd, aabbDD, aabbdd) were then identified by STS markers of Wx genes and GBSS isoenzyme markers in the BC9F4 generation.The amylose contents and noodle sensory quality of these NILs were evaluated. The amylose contents of the NILs ranged from 0.9% to 24.8% with significant difference among lines. There was a regularly descending trend of amylose content in genotypes as normal wheat (AABBDD) > single null allele genotypes (aaBBDD, AAbbDD, and AABBdd) > double null allele genotypes (aabbDD, aaBBdd, and AAbbdd) > waxy wheat (aabbdd). Genotype aaBBdd had the highest amylose content in the double-null-allele group, and genotype AAbbDD had the lowest amylose content in the single-null-allele group. This indicated that Wx-B1 allele plays the most important role in amylosesynthesis. It was also found that the amylose content reduction did not follow a directly linear relationship when the null allele number increased. Thus, we inferred that there exits gene interaction among different Wx alleles. The result of noodle sensory quality evaluation showed that there were significant differences among the eight NILs. All the noodle sensory scores of waxy wheat (aabbdd) on color, appearance, firmness, stickiness, as well as the total score, were the lowest among the eight NILs. The single null genotypes performed better noodle sensory quality than the other genotypes and the recurrent parent Yangmai 01-2. In the single-null-allele group, the aaBBDD genotype showed the best noodle sensory quality (scored 87.4). Noodles made of flour of aaBBDD genotype were as good as those made of Xuehua flour, a kind of high-quality flour for noodle-making. However, the other seven genotypes and Yangmai 01-2 had significantly lower noodle scores than Xuehua flour. Therefore, it is feasible to develop wheat cultivars with high noodle quality through genetic manipulation on Wx gene.

Key words: Wx gene, STS marker, Near isogenic lines, Amylose content, Noodle quality

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