Isoforms of starch branching enzyme II (SBE-IIa and SBE-IIb) from wheat
A class of wheat SBEII genes, called SBEII-1, can be used to influence properties of starch produced by a plant, including the gelatinization temperature of starch. Such starch is useful, for example, in certain industrial applications for the preparation or processing of foodstuffs such as bakery products. One aspect of the present invention provides a nucleotide sequence encoding the amino acid sequence of SEQ ID NO:7.
1. An isolated nucleotide sequence encoding the amino acid sequence of SEQ ID NO:7.
2. A nucleic acid construct comprising the nucleotide sequence of claim 1 .
3. The nucleic acid construct of claim 2 , wherein the nucleotide sequence is operably linked in sense or antisense orientation to a promoter sequence.
4. The nucleic acid construct of claim 3 , wherein the nucleic acid construct is an expression vector.
5. A host cell comprising the nucleic acid construct of claim 2 .
6. A method of altering the starch characteristics of a wheat plant, comprising introducing into the genome of the wheat plant a nucleotide sequence encoding the amino acid sequence of SEQ ID NO:7, wherein the nucleotide sequence is operably linked to a suitable promoter that is active in the wheat plant.
7. The method of claim 6 , wherein the nucleotide sequence is linked in the antisense orientation to the promoter.
8. The method of claim 6 , wherein the altered starch characteristics relate to the starch content and/or starch composition of the wheat plant.
9. A wheat plant, or progeny of said wheat plant, altered by the method of claim 6 and each comprising the introduced nucleotide sequence.
10. A part or cell of a wheat plant according to claim 9 , each comprising the introduced nucleotide sequence.
11. The wheat plant part or cell of claim 10 ,wherein the part is a storage organ.
12. A wheat plant according to claim 9 , or part or cell thereof, each comprising the introduced nucleotide sequence and each containing starch having an elevated gelatinization onset and/or peak temperature as measured by differential scanning calorimetry (DSC) compared to starch from an unaltered wheat plant.
13. A method of making altered starch, comprising altering a wheat plant by the method of claim 6 and extracting therefrom starch having altered properties compared to starch extracted from unaltered wheat plants.