Literature summary for 3.2.1.1 extracted from

Ral, J.P.; Whan, A.; Larroque, O.; Leyne, E.; Pritchard, J.; Dielen, A.S.; Howitt, C.A.; Morell, M.K.; Newberry, M.
Engineering high alpha-amylase levels in wheat grain lowers Falling Number but improves baking properties (2016), Plant Biotechnol. J., 14, 364-376 .

Search for more literature for 3.2.1.1

Protein Variants

Protein Variants	Comment	Organism
additional information	development of genetic lines engineered to overexpress TaAMY3 (A3OE) targeted to the amyloplasts in the endosperm of the grain demonstrate an increase of total alpha-amylase activity in harvested grains from 2 to 2000fold compared to negative segregant controls. Increased activity does not have a significant impact on starch content but leads to an increase of soluble carbohydrate (mainly sucrose and glucose) and trialcylglycerol (TAG) in the endosperm of dry grain, overview	Triticum aestivum

Organism

Organism	UniProt	Comment	Textmining
Triticum aestivum	P08117	-	-

Source Tissue

Source Tissue	Comment	Organism	Textmining
endosperm	-	Triticum aestivum	-
additional information	three A3OE lines (A4, A10 and A17) show between 40 and 100fold higher levels of alpha-amylase than their negative segregants (A4N, A10N and A17N)	Triticum aestivum	-
seed	-	Triticum aestivum	-

Synonyms

Synonyms	Comment	Organism
TaAmy3	-	Triticum aestivum

General Information

General Information	Comment	Organism
malfunction	late maturity alpha-amylase (LMA) and preharvest sprouting (PHS) are genetic defects in wheat. They are both characterized by the expression of specific isoforms of alpha-amylase in particular genotypes in the grain prior to harvest. The enhanced expression of alpha-amylase in both LMA and PHS results in a reduction in Falling Number (FN), a test of gel viscosity, and subsequent downgrading of the grain, along with a reduced price for growers. Wheat in which isoform alpha-amylase (TaAmy3) is overexpressed in the endosperm of developing grain to levels of up to 100fold higher than the wild-type shows low FN similar to those seen in LMA- or PHS-affected grains. This increase has no detrimental effect on starch structure, flour composition and enhanced baking quality, in small-scale baking tests	Triticum aestivum

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Release 2023.1 (January 2023)