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In this study, a new substitution line, 12-5-1, with 42 chromosomes that was derived from BC3F2 descendants of the hybridization between Triticum aestivum cv. CN19 and Aegilops biuncialis was created and reported. The 12-5-1 was immune to both powdery mildew and stripe rust and has stable fertility. Multi-color fluorescence in situ hybridization indicated that 12-5-1 was a substitution line 1Mb(1B). The seed storage protein electrophoresis showed that 12-5-1 presented high molecular weight glutenin subunits (2 + 12) of CN19 and a new subunit designated as M which apparently originated from parent Ae. biuncialis, and absent 7 + 8 subunits. Additionally, the flour quality parameters showed that the protein content, Zeleny sedimentation value, wet gluten content, and grain hardness and mixing time of 12-5-1 were signifiantly higher than those of its parent CN19. Moreover, 5 pairs of the chromosome 1Mb-specifi polymerase chain reaction-based landmark unique gene markers, TNAC1021, TNAC1026, TNAC1041, TNAC1-02 and TNAC1-04, were also obtained. The new substitution line 1Mb(1B) 12-5-1 could be a valuable source for wheat improvement, especially for wheat end product quality and resistance to disease.
The waxy wheat shows special starch quality due to high amylopectin content. However, little information is available concerning the development and degradation of amyloplast from waxy wheat endosperm. To address this problem, waxy wheat variety, Yangnuo 1, and a non-waxy wheat variety, Yangmai 13, were chosen to investigate the development and degradation of endosperm amyloplast during wheat caryopsis development and germination stage respectively using histochemical staining and light microscopy. Changes of morphology, the soluble sugar and total starch content were indistinguishable in the process of caryopsis development of two wheat varieties. The developing endosperm of non-waxy was stained blue-black by I2-KI while the endosperm of waxy wheat was stained reddish-brown, but the pericarp of waxy and non-waxy wheat was stained blue-black. In contrast to nonwaxy wheat, endosperm amyloplast of waxy wheat had better development status and higher proportion of small amyloplast. During seed germination many small dissolution pores appeared on the surface of endosperm amyloplast and the pores became bigger and deeper until amyloplast disintegrated. The rate of degradation of waxy wheat endosperm amyloplast was faster than non-waxy wheat. Our results may also be helpful to the use of waxy starch in food and nonfood industry.
