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 BC
9F
2 population was constructed through successive backcrossing assisted by pollen staining with I
2-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 BC
9F
4 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.