Mutations in sorghum SBEIIb and SSIIa affect alkali spreading value, starch composition, thermal properties and flour viscosity
| Autor: | Osvaldo H. Campanella, Adedayo Adeyanju, Stefanie Griebel, Richard P. Westerman, Bruce A. Craig, Mitchell R. Tuinstra, Bhavesh K. Patel, S. M. Cunningham, Clifford F. Weil, Charles Addo-Quaye |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Starch DNA Mutational Analysis Flour Mutant Gene Dosage Alkalies Biology Polymorphism Single Nucleotide 01 natural sciences Modified starch 03 medical and health sciences chemistry.chemical_compound Starch gelatinization Starch Synthase Amylose 1 4-alpha-Glucan Branching Enzyme Genetics Food science Alleles Sorghum Plant Proteins 030304 developmental biology 0303 health sciences Viscosity business.industry food and beverages General Medicine biology.organism_classification Starch analysis Phenotype chemistry Mutation Brewing Original Article business Sequence Alignment Agronomy and Crop Science 010606 plant biology & botany Biotechnology |
| Zdroj: | TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik |
| ISSN: | 1432-2242 0040-5752 |
| DOI: | 10.1007/s00122-019-03430-0 |
| Popis: | Key messageSeven novel alleles ofSBEIIband one allele ofSSIIaco-segregated with the ASV phenotype and contributed to distinct starch quality traits important for food-processing applications.AbstractSorghum is an important food crop for millions of people in Africa and Asia. Whole-genome re-sequencing of sorghum EMS mutants exhibiting an alkali spreading value (ASV) phenotype revealed candidate SNPs inSobic.004G163700andSobic.010G093400. Comparative genomics identifiedSobic.010G093400as astarch synthase IIaandSobic.004G163700as astarch branching enzyme IIb. Segregation analyses showed that mutations inSobic.010G093400orSobic.004G163700co-segregated with the ASV phenotype. Mutants inSSIIaexhibited no change in amylose content but expressed lower final viscosity and lower starch gelatinization temperature (GT) than starches from non-mutant plants. ThesbeIIbmutants exhibited significantly higher amylose levels and starch GT and lower viscosity compared to non-mutant starches andssIIamutants. Mutations inSBEIIbhad a dosage-dependent effect on amylose content. Double mutants ofsbeIIbandssIIaresembled theirsbeIIbparent in amylose content, starch thermal properties and viscosity profiles. These variants will provide opportunities to produce sorghum varieties with modified starch end-use qualities important for the beer brewing and baking industries and specialty foods for humans with diabetes. |
| Databáze: | OpenAIRE |
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