Skip to main content
ARS Home » Plains Area » Lincoln, Nebraska » Wheat, Sorghum and Forage Research » Research » Publications at this Location » Publication #296817
Title: Release of ‘Mattern’ waxy (amylose-free) winter wheat

Author
item Graybosch, Robert
item BAENZIGER, P - University Of Nebraska
item DANTRA, D - University Of Nebraska
item REGASSA, T - University Of Nebraska
item Jin, Yue
item Kolmer, James
item WEGULO, S - University Of Nebraska
item Bai, Guihua
item St Amand, Paul
item Chen, Xianming
item Seabourn, Bradford
item Dowell, Floyd
item Bowden, Robert
item Marshall, David

Submitted to: Journal of Plant Registrations
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/19/2013
Publication Date: 1/7/2014
Publication URL: https://handle.nal.usda.gov/10113/58303
Citation: Graybosch, R.A., Baenziger, P.S., Dantra, D., Regassa, T., Jin, Y., Kolmer, J.A., Wegulo, S., Bai, G., St Amand, P., Chen, X., Seabourn, B.W., Dowell, F.E., Bowden, R.L., Marshall, D.S. 2014. Release of ‘Mattern’ waxy (amylose-free) winter wheat. Journal of Plant Registrations. 8:43-48.

Interpretive Summary: The major components of wheat grain are flour and protein, with gluten proteins being the major component of the latter. Extensive genetic variation exists in gluten protein composition, but relatively little natural variation in starch composition exists. Apart from its use as a primary food source, components of wheat are used in a variety of processed foods and industrial applications. Gluten is extracted by washing out starch, and used in many food products, including most whole-grain breads. Starch is a by-product of gluten washing. Until recently, all commercial wheat starch was alike. However, natural occurring mutations have been combined to develop wheat starches lacking amylose. Amylose is formed of straight chain polymers of glucose. The resultant amylose-free (waxy) starches are composed only of amylopectin – branched glucose polymers. Wheat starch consisting only of amylopectin differs in functional properties compared to wild-type starches . Addition of either native or chemically modified waxy wheat flour or starch can alter the functional properties of a number of food products. Waxy wheat kernels may be used to produce novel whole grain products. Starch from waxy wheat is more efficient than wild-type starch in ethanol production systems, and provides unique functional properties when used as a substrate for the production of modified food starches. To satisfy the demand from commercial entities for waxy wheat adapted to the Great Plains, the USDA-ARS, in cooperation with the University of Nebraska, developed and released the hard waxy winter wheat ‘Mattern’.

Technical Abstract: Mattern (PI 665947) hard winter waxy wheat (Triticum aestivum L.) was developed cooperatively by USDA-ARS and the Nebraska Agricultural Experiment Station, and released in 2012. Mattern has red grain color and waxy (amylose-free) endosperm starch and was released primarily for its unique end-use quality attributes, and for grain yield competitive with currently grown Nebraska-adapted cultivars. The waxy starch is conditioned by the presence of three naturally occurring mutations that eliminate production of the enzyme granule-bound starch synthase (GBSS). GBSS synthesizes amylose in typical wheats and other cereal crops. Mattern was tested experimentally as NX04Y2107, and was selected from the cross NW98S061/99Y1442.