Trafford, K.; Fahy, B.; Gonzalez, O.; Pasquariello, M.; Ahn-Jarvis, J. H.; Mayne, J.; Kosik, O.; Lovegrove, A.; Warren, F. J.; Hazard, B.

Starch Synthase 1 (SS1) participates in the synthesis of amylopectin. To determine its role in hexaploid bread wheat, we selected and combined TILLING mutations for each homoeologue to create two independent SS1-deficient lines. The lines, which have different combinations of ss1 mutations, both lacked SS1 protein. Both lines exhibited mild but significant changes to starch phenotype, including fewer short amylopectin chains, a slight increase in B-type starch granules and a modest increase in amylose content. Lack of SS1 also led to changes in the thermal properties of starch measured by differential scanning calorimetry including reduced enthalpy, and increased gelatinization temperature. Despite the changes to starch properties, the starch contents of the mutant lines compared to wild types were within the normal range, as were grain weight and protein content. However, the concentration of total- and water-extractable arabinoxylan, and MLG, were increased in white flour compared to wild-type controls.