Altered starch composition and improved bread quality in novel wheat mutant reveal key transcriptional regulators.

Xiaofang Wang, Mengwei Wang, Junpeng Chen, Wenjing Ge, Chengbin Lu, Yanhao Xu, Xifeng Ren

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Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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7 authors.

Xiaofang WangHubei Hongshan Laboratory, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430000, China.

Mengwei WangHubei Hongshan Laboratory, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430000, China.

Junpeng ChenHubei Hongshan Laboratory, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430000, China.

Wenjing GeHubei Hongshan Laboratory, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430000, China.

Chengbin LuInstitute of Agricultural Sciences for Lixiahe Region in Jiangsu, Yangzhou, 225009, China.

Yanhao XuFood Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, China.

Xifeng RenHubei Hongshan Laboratory, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430000, China.

Funding

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6 · The paper itself

Abstract

Wheat starch composition and content significantly influence the processing and end-use quality of flour. In this study, we characterized a novel wheat mutant (M393) generated via γ-ray mutagenesis, which exhibited altered starch content and superior bread-making performance compared to the wild type (WT). Comprehensive comparison analysis shows that the mutant M393 has longer dough stability time, higher tensile strength and better ductility than the wild type, and the volume of bread is larger, the texture of bread is finer, and the taste of bread is better. Microscopic observations, together with laser diffraction particle size analysis, revealed smaller starch granules and an increased proportion of B-type granules in M393.The total starch and amylose content of the mutant M393 were significantly decreased, while the amylopectin content was increased. Transcriptomic analyses revealed downregulated expression of the

Indexed as

Bread qualityCo-expression regulatory networkStarch compositionWheat

Identifiers

PMID42088860

DOI10.1016/j.crfs.2026.101395

PMCPMC13137904

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