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The Waxy (Wx) gene responsible for amylose synthesis is an old but widely used target in quality improvements of starchy crops. New genome editing strategies were recently reported to create novel and...
Wxlv, the ancestral allele of rice Waxy gene
Oryza sativa Waxy eating and cooking quality allelic variation artificial selection
2023/8/9
In rice grains, the Waxy (Wx) gene is responsible for the synthesis of amylose, the most important determinant for eating and cooking quality. Up to now, several Wx alleles have been elucidated on the...
Dynamic Changes of Wheat Quality during Grain Filling in Waxy Wheat WX12
filling stage protein starch sugar waxy wheat
2014/2/25
Changes of quality traits such as grain sugar, starch, and protein content in full waxy and normal
wheat in field grown samples was studied during grain filling. Compared to the normal line, the sol...
DNA Markers for Identifying waxy Mutations and Improving Noodle Quality in Wheat
breeding codominant marker marker-assisted selection starch
2010/10/25
Approximately 70% of wheat endosperm consists of starch, and variations in the quality and quantity of starch affect the processing characteristics of wheat flour. Amylose content in particular has a ...
Waxy Rice Cultivation by Direct Sowing in a Well-Drained Paddy Field in Hokkaido
Cold region Well-drained paddy field Paddy Direct sowing Cold temperature Establishment Hokkaido Waxy rice
2009/7/9
To cultivate waxy rice instead of transplanting by direct sowing in Hokkaido, we investigated the germination, emergence and establishment of waxy rice (cv. Hakuchou-mochi and cv. Kazenoko-mochi) unde...
The Hardness of Glutinous Rice Cake, Gelatinization and Urea Disintegration in Waxy Rice
Gelatinization Hardness of glutinous rice cake Rapid visco analyser Ripening temperature Urea disintegration
2009/7/8
The gelatinization of characteristics measured with a rapid visco analyser (RVA) and urea disintegration were examined for the present waxy rice cultivars and the breeding lines to improve various pr...
Correlation of the Properties of Gelatinization with Thousand Kernel Weight, and Grain Whiteness in Waxy Rice
Culm length Genetic correlation Grain whiteness Heritability Ripening temperature RVA characteristics
2009/7/7
The heritability of gelatinization characteristics measured by RVA, thousand kernel weight and grain whiteness were examined in progenies of the cross between Koganemochi with high hardness of rice ...
Relationship Between the First Base of the Donor Splice Site of Waxy Gene Intron 1 and Amylose Content in Yunnan Indigenous Rice Varieties
Yunnan indigenous rice varieties waxy gene intron the first base of donor splice site
2008/12/11
There exists a single nucleotide polymorphism, G or T, at the first base of the donor splice site of waxy gene intron 1 in rice. In order to study the relationship between the first base of the donor ...
Waxy蛋白缺失对小麦淀粉特性和中国鲜面条品质的影响
普通小麦 Waxy蛋白 淀粉 面条品质
2008/10/27
2（Wx-A1）。不同缺失类型淀粉糊化特性存在显著差异，按峰值粘度大小顺序依次为：类型8、3、5、4、6、7、2。Wx-B1缺失和Wx-D1缺失类型重组面粉的面条品质最优。糯小麦淀粉的峰值粘度和稀懈值显著高于非糯小麦，但反弹值很小，峰值时间短，糊化温度低。直链淀粉含量与煮熟面条TPA参数中硬度、胶着性和咀嚼性间正相关达1%水平（r =0.83～0.87），与弹性、粘着性、粘聚性和回复性间负相关达5...
四倍体小麦与节节麦杂交培育的人工合成六倍体小麦已广泛应用于国内外小麦品种改良。以引自CIMMYT的Syn768、Syn769和Syn780人工合成六倍体小麦分别与中国四川成都平原主栽普通小麦品种杂交、回交的BC2F2:6后代群体中选育的113份优良高代系为材料，采用SSR特异引物的PAGE凝胶电泳对其Waxy蛋白亚基缺失类型进行了研究。结果表明，在所检测的121份材料中，8份材料缺失Waxy-B1...
CIMMYT普通小麦品系Waxy蛋白类型及淀粉糊化特性研究
普通小麦 Wx蛋白亚基 RVA 淀粉糊化特性
2008/2/21
将来自CIMMYT第35届IBWSN和第20届SAWSN国际鉴定圃的488份品系于2003年种植在内蒙古临河，对其Wx蛋白亚基组成和淀粉糊化特性进行了研究。利用单向SDS-PAGE鉴定出191份Wx-B1蛋白亚基缺失和28份和Wx-D1蛋白亚基缺失品系。除峰值时间外，其余淀粉糊化特性参数在品系间都有较大变异，与中国春小麦相比，CIMMYT小麦表现峰值黏度、低谷黏度、最终黏度高，稀澥值和反弹值大，峰...
小麦(T. aestivum)Waxy-D1 基因缺失材料的发现及分析
普通小麦 地方品种 Wx-D1基因 缺失材料
2008/1/10
利用SDS-PAGE技术， 从河北省及其它省引进小麦地方品种900份中， 鉴定出了普通小麦Waxy-D1基因缺失材料一份， Waxy-B1基因缺失材料6份。 这些材料的发现， 为我国开展品质育种研究打下了基础， 尤其是Waxy-D1隐性材料尤为稀少， 是至今为止世界上发现的第二份含有该隐性基因的地方品种。 在小麦淀粉遗传控制研究和品质育种方面具有深远的理论研究和应用价值， 并为培育蜡质小麦奠定材料...