Starch molecular fractionation of bread wheat varieties

Agriscientia

Krisman, C. R.²  Salmoral, E. M.¹  Salerno, J. C.¹  Corcuera, V.³ 

[1] Universidad de Buenos Aires, Buenos Aires, Argentina;CNIA-Castelar;UNLP

关键词: Wheat;    Amylopectin;    Amylose;    Starch fractionation;   

DOI  :  

学科分类：农业科学（综合）

来源: Universidad Nacional de Cordoba * Facultad de Ciencias Agropecuarias

【 摘 要 】

The starch composition of bread making wheat seeds (Triticum aestivum subsp. vulgare) of the Argentine commercial varieties Buck Charrua, Buck Ombú, Buck Guaraní, Buck Catriel and Buck Poncho was analyzed by two different methods. One of these depends on the differential solubility of amylose and amylopectin in a water:butanol mixture whilst the other process is based on the use of the lectin Concanavalin A. These methods were complemented by spectrophotometric determinations to enable the identification of the á-D- glucanes and also improved the comparative quantitation of the amylose and amylopectin fractions. As a result of this, no significant variations for starch content (ANOVA, F4- 8= 0.7; p ≥ 0.05) were found among these varieties, although strong differences were found for amylose (ANOVA, F4- 8= 44.4; p ≥ 0.01) and amylopectin content (ANOVA, F4- 8= 77.1; p ≥ 0.01). These results and the fact that no differences were found for amylose (ANOVA, F2- 8= 0.3) and amylopectin among years within the same variety (ANOVA, F2- 8:0.8) at p ≥0.01 led to the conclusion that the diverse properties and end-uses of the starch mainly depend on the genotype, and that starch quality is null or scarcely influenced by the environment. This knowledge must be taken into account for wheat breeding purposes.

【 授权许可】

CC BY-NC