Modification of starch composition, structure and properties through editing of TaSBEIIa in both winter and spring wheat varieties by CRISPR/Cas9

• DOI: 10.1111/pbi.13519
• Publication Date: 2020-11-25T09:58:38Z
• Authors: Jingying Li; Guiai Jiao; Yongwei Sun; Jun Chen; Yingxin Zhong; Lei Yan; Dong Jiang; Youzhi Ma; Lanqin Xia
• Keywords: Common wheat; Resistant Starch

Foods high in amylose content and resistant starch (RS) offer great potential to improve human health lower the risk of serious noninfectious diseases. Common wheat (Triticum aestivum L.) is a major staple food crop globally. However, RS contents grains modern varieties are low. Here, we report generation high-amylose through targeted mutagenesis TaSBEIIa winter cv Zhengmai 7698 (ZM) spring Bobwhite by CRISPR/Cas9, respectively. We generated series transgene-free mutant lines either with partial or triple-null TasbeIIa alleles ZM Bobwhite, Analyses composition, structure properties revealed that effects were dosage dependent demonstrated more profound impacts on fine structures amylopectin physiochemical nutritional properties. The flours possessed significantly increased amylose, RS, protein soluble pentosan which benefit health. Baking quality analyses indicated may be used as additives for making cookies. Collectively, successfully modified CRISPR/Cas9 both wheat. Our finding provides deep insights role determining structure, end-use different genetic backgrounds improving multiple breeding applications cereal species genome editing benefits.