Late-maturity α-amylase (LMA): exploring the underlying mechanisms and end-use quality effects in wheat

Late-maturity a-amylase (LMA) leads to the expression and protein accumulation of high pI alpha-amylases during late grain development. This alpha-amylase is maintained through harvest and leads to an unacceptable low falling number (FN), the wheat industry's standard measure for predicting end-use quality. Unfortunately, low FN leads to significant financial losses for growers. As a result, wheat researchers are working to understand and eliminate LMA from wheat breeding programs, with research aims that include unraveling the genetic, biochemical, and physiological mechanisms that lead to LMA expression. In addition, cereal chemists and quality scientists are working to determine if and how LMA-affected grain impacts end-use quality. This review is a comprehensive overview of studies focused on LMA and includes open questions and future directions.

Automated summary

Late-maturity a-amylase (LMA) leads to the expression and protein accumulation of high pI alpha-amylases during late grain development, resulting in a low falling number (FN). Efforts are being made by wheat researchers to understand and eliminate LMA from wheat breeding programs, while cereal chemists and quality scientists are studying the impact of LMA-affected grain on end-use quality.