Study on pasting properties of waxy corn flour and identification of single nucleotide polymorphisms (SNPs) of Waxy and Dull–I gene in waxy corn
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Abstract
The pasting properties of waxy corn flours were investigated for evaluation of thirty waxy corn cultivars including fourteen inbred lines, eleven hybrids and five commercial hybrids as checks using Rapid Visco Analyzer (RVA). The result of WKA005 WKNN016 YNB01 and WPK018 waxy corn flours showed that the peak viscosity and their breakdown viscosities were found in lower values when compared to the control cultivars while the setback viscosities of UT1122 UTI11 and UTI22 waxy corn flours were found in higher values when compared to the control cultivars. The nucleotide sequences of the Waxy gene and the Dull gene respectively encoding the enzyme GBSSI responsible for amylose synthesis and the enzyme SSIII responsible for the main control of the elongation of amylopectin chains in flour were determined. Sequence analysis revealed twenty nucleotide differences in the Waxy gene but it was not found the relationship between genotype and pasting viscosity. While exon nucleotide variation analysis of the Dull gene was detected seven SNPs; A28G, C34T, A55G, G130T, G213A, A430C and T480C. Only three SNPs; G130T G213A and T480C, within a coding changed the three amino acid sequences associating with low pasting viscosity. The result suggested that SNPs in the Dull position could be potentially developed as DNA marker for good eating quality of waxy corn.
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