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Literature summary for 2.4.1.242 extracted from
- Functional characteristics of bread wheat (Triticum aestivum L.) near-isogenic lines differing at the Waxy (Wx) locus (2016), Cereal Chem., 93, 77-85 .
No PubMed abstract available
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | because waxy wheat starch has greater water absorbance and resistance to retrogradation than normal starch, its inclusion in flour blends has been suggested as a means of improving the texture and appearance of bakery products and noodles. The results indicate that wheat encoding functional homeologs of GBSS1 produces starch that has potential in the production of certain food items, such as Asian noodles | Triticum aestivum |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Triticum aestivum | P27736 | - |
- |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| GBSS1 | - |
Triticum aestivum |
| granule-bound starch synthase | - |
Triticum aestivum |
| Waxy | - |
Triticum aestivum |
General Information
| General Information | Comment | Organism |
|---|---|---|
| malfunction | a null mutation of the Wx gene in each of the three genomes is associated with starch almost entirely consisting of the branched glucan polymer amylopectin (waxy starch), with corresponding changes in functionality | Triticum aestivum |
| metabolism | the enzyme is involved in the synthesis of amylose | Triticum aestivum |
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Release 2023.1 (January 2023)
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