Functionality of native tetraploid wheat starches: Effects of waxy loci alleles and amylose concentration in blends |
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| Authors: | LE Hansen DS Jackson RL Wehling JD Wilson RA Graybosch |
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| Institution: | 1. USDA-ARS, Lincoln, NE, USA;2. Department of Food Science and Technology, University of Nebraska-Lincoln, USA;3. USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS, USA |
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| Abstract: | Partial waxy (reduced amylose) and fully waxy (amylose-free) tetraploid durum wheats (Triticum turgidum L. var. durum) were used to investigate the relationships between both intra- and inter-granular variation in amylose concentration and starch functionality. Starches isolated from each genotype (intra-granular amylose variants) were compared to those of commercially available hexaploid wild-type and waxy starches, and functionalities compared to blends (inter-granular variants) of durum waxy and wild-type starches of 0, 6, 12, 18, 24, & 30% amylose content. Starch particle size distributions were not significantly different amongst partial waxy and wild-type genotypes; waxy samples had significantly smaller mean starch granule size. Few significant differences for crystallite melting and related intrinsic heat as determined by differential scanning calorimetry (DSC) were observed. The detected differences in starch gel color or gel strength generally were observed for the waxy samples relative to wild-type. Numerous significant differences were observed via Rapid-Visco Analysis (RVA). Pasting peak viscosity and breakdown were inversely proportional to % amylose. Wx-B1 null final viscosity differed significantly from that of all other blends and genotypes, demonstrating that genotypic differences exist amongst the partial waxy types, independent of amylose concentration per se. |
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| Keywords: | Durum wheat Starch Functional properties Amylose Waxy alleles |
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