Genetic elimination of a starch granule protein, SGP-1, of wheat generates an altered starch with apparent high amylose

By M. Yamamori, S. Fujita, K. Hayakawa, J. Matsuki, T. Yasui. Theoretical and Applied Genetics, 2000

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Resistant starch in cereals: Exploiting genetic engineering and genetic variation (2007, background): “Mutations in SSII were identified by screening hundreds of wheat lines at the protein level (Yamamori et al., 2000).”
The contribution of wheat to human diet and health (2015, background): “Combining these three mutations resulted in lines with about 20% less starch but amylose contents of 37% (Yamamori et al. 2000).”
Polyploidy and Crop Improvement (2006, background): “Similarly, in allohexaploid wheat, each of the three waxy loci on three homeologous chromosomes (7AS, 7BS, and 7DS) encodes a different GBSS isoform (Denyer et al., 1995; Yamamori et al., 2000).”
Melting the secrets of gelatinisation temperature in rice (2010, unknown): “) (Yamamori et al. 2000; Konik-Rose et al. 2007), barley (Hordeum vulgare L.”
Production of novel allelic variation for genes involved in starch biosynthesis through mutagenesis (2010, background): “Similarly, by crossing natural mutants lacking each of the three different Sgp-1 proteins, Yamamori et al. (2000) have produced a bread wheat line lacking all three Sgp-1 proteins.”