Increasing the amylose content of durum wheat through silencing of the SBEIIagenes

2010182 citationsJournal Articlegold Open Access

Authors

Francesco Sestili · Università degli Studi della Tuscia

Michela Janni · Università degli Studi della Tuscia

Angela Doherty · Rothamsted Research

Ermelinda Botticella · Università degli Studi della Tuscia

R. D’Ovidio · Università degli Studi della Tuscia

Stefania Masci · Università degli Studi della Tuscia

Huw Jones

Abstract

We have found that the silencing of SBEIIa genes in durum wheat causes obvious alterations in granule morphology and starch composition, leading to high amylose wheat. Results obtained with two different methods of transformation and in two durum wheat cultivars were comparable.

Topics & Keywords

Food composition and properties Biofuel production and bioconversion Phytase and its Applications

UN Sustainable Development Goals

Good health and well-being

Publication Details

Published in: BMC Plant Biology

Volume 10, Issue 1, pp. 144-144

DOI: 10.1186/1471-2229-10-144

Field-Weighted Citation Impact: 6.92