Barley genotype expressing "stay-green"-like characteristics maintains starch quality of the grain during water stress condition

Gous, Peter W., Hasjim, Jovin, Franckowiak, Jerome, Fox, Glen P. and Gilbert, Robert G. (2013) Barley genotype expressing "stay-green"-like characteristics maintains starch quality of the grain during water stress condition. Journal of Cereal Science, 58 3: 414-419. doi:10.1016/j.jcs.2013.08.002

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Author Gous, Peter W.
Hasjim, Jovin
Franckowiak, Jerome
Fox, Glen P.
Gilbert, Robert G.
Title Barley genotype expressing "stay-green"-like characteristics maintains starch quality of the grain during water stress condition
Journal name Journal of Cereal Science   Check publisher's open access policy
ISSN 0733-5210
1095-9963
Publication date 2013-09-20
Sub-type Article (original research)
DOI 10.1016/j.jcs.2013.08.002
Volume 58
Issue 3
Start page 414
End page 419
Total pages 6
Place of publication Camden, London, United Kingdom
Publisher Academic Press
Language eng
Formatted abstract
Highlights
• Effects of “stay-green”-like traits on grain quality were studied for the first time.
• These traits maintain leaf “greenness” under water stress.
• These traits maintain barley grain composition under water stress.
• These traits maintain starch molecular structure under water stress.
• These traits allow for continued starch biosynthesis under water stress.

The identification of “stay-green” in sorghum and its positive correlation with yield increases has encouraged attempts to incorporate “stay-green”-like traits into the genomes of other commercially important cereal crops. However, knowledge on the effects of “stay-green” expression on grain quality under extreme physiological stress is limited. This study examines impacts of “stay-green”-like expression on starch biosynthesis in barley (Hordeum vulgare L.) grain under mild, severe, and acute water stress conditions induced at anthesis. The proportions of long amylopectin branches and amylose branches in the grain of Flagship (a cultivar without “stay-green”-like characteristics) were higher at low water stress, suggesting that water stress affects starch biosynthesis in grain, probably due to early termination of grain fill. The changes in long branches can affect starch properties, such as the rates of enzymatic degradation, and hence its nutritional value. By contrast, grain from the “stay-green”-like cultivar (ND24260) did not show variation in starch molecular structure under the different water stress levels. The results indicate that the cultivar with “stay-green”-like traits has a greater potential to maintain starch biosynthesis and quality in grain during drought conditions, making the “stay-green”-like traits potentially useful in ensuring food security.
Keyword Barley
Water stress
Starch structure
Molecular structural characterisation
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Available online 20 September 2013

Document type: Journal Article
Sub-type: Article (original research)
Collections: Queensland Alliance for Agriculture and Food Innovation
Official 2014 Collection
 
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Citation counts: TR Web of Science Citation Count  Cited 12 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 15 times in Scopus Article | Citations
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Created: Wed, 30 Oct 2013, 20:27:24 EST by Dr Glen Fox on behalf of Centre for Nutrition and Food Sciences