数字农科院2.0

Modification of starch traits in commercial wheat through TaWaxy gene editing

文献类型： 外文期刊

作者： Yuliang Qiu;Xi Li;Ming Fan;Huali Tang;Shuangxi Zhang;Weihong Huang;Zhiyang Han;Surong Wang;Hao Peng;Yonggui Xiao;Xingguo Ye;Ke Wang

作者机构：

关键词： Amylose content;Flour processing quality;Genome editing;Starch;Waxy property;Wheat

期刊名称： Carbohydrate Polymers

ISSN： 0144-8617

年卷期： 2025 年 368 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Amylose content (AC) is a key determinant of wheat quality, and the TaWaxy gene determined amylose synthesis with a dose-dependent effect on AC. In this study, the TaWOX5 gene, which significantly enhances wheat transformation efficiency, was combined with CRISPR/SpCas9 system to generate TaWaxy mutants in a commercial winter wheat Jimai 22. Seven transgene-free mutant types were produced, compared to only three transgene-free mutants in the spring wheat variety Ningchun 4. The TaWaxy mutants from the two varieties showed decreased ACs ranging from 0 to 19.05 %. Results demonstrated that the Waxy-B1 protein has the most significant effect on amylose synthesis. The mutants with TaWaxy-abd, TaWaxy-ab, and TaWaxy-bd alleles showed waxy wheat trait. Interestingly, the TaWaxy-b mutant from Jimai 22 exhibited a waxy trait, unlike the TaWaxy-b mutant from Ningchun 4. Transmission electron microscope and scanning electron microscopy showed increased B-type starch granules in mutant grains. The mutants displayed varying effects on bread, cake, cookie, and noodle quality. All mutants showed decreased quality in bread and cake production, while TaWaxy-ad-JM and TaWaxy-b-NC mutants showed improved noodle and cookie quality. The generated mutants provide optimized optimized amylose content, enhancing noodle and biscuit quality as a practical alternative to blending.

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