Production of sweet wheat

Amylose and amylopectin are the major components of storage starch.An amylose-free mutant lacking granulebound starch synthase I (GBSSI) and a high-amylose mutant lacking starch synthase IIa (SSIIa) have recently been produced in wheat.A double mutant lacking GBSSI and SSIIa was created from a cross of these two mutant lines.The absence of these two enzymes had pleiotropic effects on seed morphology and carbohydrate characteristics.Notably, the double mutant had high levels of maltose and sucrose and was therefore called "sweet wheat".The seed of the double mutant was severely shrunken and the seed weight reduced.The gelatinization properties of wholemeal analysed by a Rapid visco analyser also showed a unique profile with a much lower viscosity.Sweet wheat has many unique characteristics and is expected to serve as a new ingredient in food products.