Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality?

Frontiers in Plant Science
Marcus NewberryJean-Philippe F Ral

Abstract

Late maturity α-amylase (LMA) and pre-harvest sprouting (PHS) are both recognized as environmentally induced grain quality defects resulting from abnormally high levels of α-amylase. LMA is a more recently identified quality issue that is now receiving increasing attention worldwide and whose prevalence is now seen as impeding the development of superior quality wheat varieties. LMA is a genetic defect present in specific wheat genotypes and is characterized by elevated levels of the high pI TaAMY1 α-amylase, triggered by environmental stress during wheat grain development. TaAMY1 remains present in the aleurone through the harvest, lowering Falling Number (FN) at receival, causing a down-grading of the grain, often to feed grade, thus reducing the farmers' income. This downgrading is based on the assumption within the grain industry that, as for PHS, a low FN represents poor quality grain. Consequently any wheat line possessing low FN or high α-amylase levels is automatically considered a poor bread wheat despite there being no published evidence to date, to show that LMA is detrimental to end product quality. To evaluate the validity of this assumption a comprehensive evaluation of baking properties was performed from LMA pro...Continue Reading

References

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Citations

Dec 18, 2020·Frontiers in Plant Science·María Rosa SimónMatías Schierenbeck
May 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Yuezhen HeAmy Hui-Mei Lin
Jan 21, 2021·Journal of Experimental Botany·Li TaiKun-Ming Chen
Jul 28, 2021·The Plant Journal : for Cell and Molecular Biology·Qin ZhangJean-Philippe F Ral

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Methods Mentioned

BETA
ELISA
PCR
amylase assay

Software Mentioned

Cell Bread Image Analyser
ASReml
R

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