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Background: Starch, a major component of wheat (Triticum aestivum L.) grain, plays a crucial role in determining processing quality. Granule-bound starch synthase I (GBSSI), the enzyme primarily responsible for elongating α-1,4-glucan chains into linear amylose molecules, is a key determinant of starch quality. In this study, a mutant population of the wheat cultivar SM126, a high-quality variety form Sichuan, China, was generated using ethyl methanesulfonate (EMS) mutagenesis. This research investigates the effects of GBSSI inactivation on starch structure and functionality.
Results: A waxy mutant (Wx-Abd) was identified by screening an M4 seed library with sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of grain endosperm flour. DNA sequencing revealed a single nucleotide polymorphism (SNP) in the fourth exon, causing a premature stop codon and inactivation of the Wx-Abd allele. In previous work, the Wx-abD mutant was identified in the M2 generation, and crossing the M2-31 line with the M4-6165 line produced four distinct Wx protein subunits in the SM126 background. Comparisons between the Wx-abd line and the wild-type SM126 (Wx-AbD) showed significant differences in starch properties. The Wx-abd line exhibited reduced Wx gene expression, a distinct surface depression on starch granules, and a higher proportion of B-type starch granules. Notably, it exhibited significantly lower amylose content (7.02%) compared to SM126 (22.32%), along with a reduction in total starch content. Additionally, the Wx-abd line showed a higher gelatinization temperature.
Conclusion: Inactivation of GBSSI in the Wx-abd line resulted in altered starch structure, particularly a decrease in amylose content and changes in granule morphology. These findings suggest that the Wx-abd line represents a valuable genetic resource for wheat breeding programs focused on improving starch quality for food production, with its high agronomic performance making it suitable for further breeding applications.
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http://dx.doi.org/10.1186/s12864-025-11630-w | DOI Listing |
Food Chem X
August 2025
School of Life Science, Anqing Normal University, Jixian North Road1318, Yixiu District, Anqing 246052, Anhui Province, China.
Frozen storage deteriorates the texture and digestibility of frozen rice dough by damaging gliadin structure and starch integrity. This study investigated carboxymethyl chitosan (CMCh) and sodium carboxymethyl cellulose (CMCNa) as cry-oprotectants to mitigate these effects. Comprehensive analysis utilizing nuclear magnetic resonance (NMR), texture profile analysis (TPA), dynamic contact angle measurement (DCAT21), reversed-phase high-performance liquid chromatography (RP-HPLC), and circular dichroism (CD) demonstrated that 1.
View Article and Find Full Text PDFInt J Biol Macromol
September 2025
Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, 29634, USA. Electronic address:
Sepiolite (SP) is a naturally occurring sedimentary silicate clay mineral known for its unique structure, high surface area, and rich surface chemistry, particularly silanol groups (Si-OH), which facilitate strong interfacial interactions in polymer matrices. Its ability to act as a nanofiller has gained attention in the development of advanced biopolymer nanocomposites, especially for food packaging applications where material performance, sustainability, and safety are critical. SP enhances the thermal stability, barrier properties, and mechanical strength of starch and other biopolymer matrices, key factors in extending shelf life.
View Article and Find Full Text PDFInt J Biol Macromol
September 2025
Department of Nanoscience and Nanoengineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey; Department of Chemistry, Faculty of Science and Letters, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey. Electronic address:
This study presents the development of multifunctional starch-based biopolymer films reinforced with nitrogen-doped carbon quantum dots (N-CQDs), synthesized via a hydrothermal method, and exhibiting a high quantum yield (~70 %). N-CQDs were incorporated into the starch matrix at varying concentrations (0.1-1.
View Article and Find Full Text PDFInt J Biol Macromol
September 2025
College of Food Science, Northeast Agricultural University, Harbin, 150030, China; College of Food Science and Engineering, Jilin University, Changchun, 130062, China; Heilongjiang Province China-Mongolia-Russia Joint R&D Laboratory for Bio-processing and Equipment for Agricultural Products (Interna
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View Article and Find Full Text PDFPLoS One
September 2025
Department of Science, LLP "Research and Production Enterprise "Innovator", Astana, Kazakhstan.
This study investigates the physicochemical, microbiological, and microstructural changes in soft wheat grain during germination under varying moisture conditions: moderately dry, moist, and wet. Pre-harvest sprouting can severely compromise grain quality and usability; however, understanding germination-induced changes offers insights into potential utilization strategies. Physical parameters-including thousand-kernel weight, test weight, and falling number-showed strong correlation with germination time, decreasing by 8.
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