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Interactions Among Wx Genes and Effects of a Mutated Wx-D1e Allele on Starch Properties in Wheat

¹National Institute of Crop Science, Tsukuba, Ibaraki, 305-8518, Japan. ²Corresponding author. E-mail: ochika@affrc.go.jp ³STAFF-institute, Tsukuba, Ibaraki, 305-0854, Japan. ⁴National Agricultural Research Center for Western Region, Zentsuji, Kagawa, 113-8657, Japan. ⁵Faculty of Agriculture, Tokyo University of Agriculture, Atsugi, Kanagawa, 243-0034, Japan. ⁶Faculty of Agriculture, Tamagawa University, Machida, Tokyo, 194-0041, Japan.

The waxy mutant wheat Tanikei A6599-4 contains little amylose and exhibits a stable hot paste viscosity. It has null alleles at the Wx-A1 and Wx-B1 loci and a mutated allele at the Wx-D1 locus (Wx-D1e). From the cross-combination of Kanto 123 (normal amylose line) and Tanikei A6599-4, 51 DH (doubled haploid) lines were produced and their genotypes were determined by SDS-PAGE and a derived cleaved amplified polymorphic sequence (dCAPS) analysis. Eight genotypes were obtained at the expected ratio. Using a Rapid Visco Analyser (RVA), all the lines with the same genotype as Tanikei A6599-4 showed a stable hot paste viscosity. The other lines did not show a stable hot paste viscosity regardless of the presence of the Wx-D1e allele. When two genotypes with the same Wx-A1 and Wx-B1 alleles were compared, the one with Wx-D1e contained less amylose and exhibited a lower final viscosity and a lower setback with RVA. Although the Wx-D1e allele produces an almost inactive Wx protein, these findings suggest that this allele contributes at some level to starch synthesis.