Mutations in sorghum SBEIIb and SSIIa affect alkali spreading value, starch composition, thermal properties and flour viscosity

10.4231/3GBF-RS75

Adedayo Adeyanju , Bhavesh Patel , Bruce A. Craig , Charles Addo-Quaye , Clifford Weil , Mitchell Tuinstra , Osvaldo H. Campanella , Richard Westerman , Stefanie Griebel , Suzanne M. Cunningham

07/24/2019

Seven novel alleles of SBEIIb and one allele of SSIIa co-segregated with the ASV phenotype and contributed to distinct starch quality traits important for food processing applications.

Agronomy Alkali Spreading Value Amylose Genomics Paste Viscosity Profiles SBEIIb Sorghum SSIIa Starch Gelatinization Variant Call Format (VCF)