Improving the agronomic performance of high-amylose durum wheat.

• Tác giả: Ermelinda Botticella, Arianna Frittelli, Domenico Lafiandra, Stefania Masci, Giulio Metelli, Samuela Palombieri, Francesco Sestili, Marco Silvestri
• Ngôn ngữ: eng
• Ký hiệu phân loại: 664.722 Wheat
• Thông tin xuất bản: Ireland : Plant science : an international journal of experimental plant biology , 2025
• Bộ sưu tập: NCBI
• ID: 685449

Tóm tắt

High-amylose wheat has garnered significant attention from the food industry for its potential to produce low-glycaemic food products. It is well-established that there is a direct correlation between the amylose content in flour and the amount of resistant starch (RS) in foods. Recently, some research initiatives have successfully produced high-amylose durum wheat by targeting key enzymes in the amylopectin biosynthesis pathway, though this has resulted in a reduction in seed weight. This study aimed to develop durum wheat genotypes with enhanced nutritional and agronomic traits by pyramiding mutations in the SSIIa genes and the GW2-A1 null allele. A cross between Svevo SSIIa