WX1 — triticum aestivum

Summary

TRAESCS7D02G064300, also known as WX1 or Waxy, encodes a protein with starch synthase activity (EC 2.4.1.242) and a GS/SS domain, localizing to the amyloplast. This gene is associated with starch metabolism and amylose biosynthesis in bread wheat (Triticum aestivum) on chromosome 7D. It is associated with numerous grain quality traits, including amylose and amylopectin content, starch content, grain texture, grain protein content, flour protein content, bread loaf volume, flour color, and ash content. The gene has also been linked to agronomic traits such as heading time, maturity time, grain filling period, seed weight, grain length, stem elongation, root weight, shoot dry weight, net photosynthetic rate, transpiration rate, heat tolerance, and stem rust resistance. Additionally, it is connected to reproductive processes including female flowering, syngamy, and cytoplasmic male sterility. Studies of related genes in other species link the GBSS family to amylose biosynthesis, starch gelatinization temperature, and grain appearance quality.