Amylose content and starch properties in emmer and durum wheat lines with different waxy proteins composition

Guzmán, Carlos; Caballero, L.; Álvarez, José Ramón Guzmán; Yamamori, Makoto

doi:10.1002/jsfa.4358

Cited by 11 publications

(5 citation statements)

References 24 publications

(34 reference statements)

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“…As reported by Vaccari et al (2007), air temperature during grain filling may affect translocation rates of carbon and N compounds; in particular temperatures higher than optimum determine an increase of final protein concentration (Dupont et al 2006). Total starch content obtained in the current study was 7% higher than data reported in the literature by Merendino et al (2006) while percentage fraction of amylose was higher (10%) than observed in two durum wheat cultivars cropped in Spain by Guzman et al (2011). As previously described by Hucl & Chibbar (1996), a negative correlation exists between protein and starch content in wheat grain.…”

Section: Discussioncontrasting

confidence: 77%

Nutritional and nutraceutical aspects of KAMUT^® khorasan wheat grown during the last two decades

et al. 2017

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SUMMARYRecently, organic farming systems have attracted the attention of consumers because of their low environmental impact. Organic agriculture is a valid alternative to conventional farming and ancient wheat, such as KAMUT® khorasan wheat (T. turgidum ssp. turanicum), has emerged as an industry leader for its nutritional and functional properties (anti-inflammatory, antioxidant and prebiotic).The aim of the present study was to evaluate environmental effects on the quality of KAMUT® khorasan grains harvested in the last two decades (1989–2012) on one farm in Montana (USA), through the evaluation of phytochemical accumulation. Results revealed high variability in the amounts of macronutrients and nutraceuticals. In particular, from 1989 to 2012, there was a decreasing trend in starch content (ranging from 70·87 to 50·54/100 g) and amylose (from 41·48 to 31·46% of total starch) with a slight increase of insoluble dietary fibre (from 12·14 to 17·75/100 g). The soluble dietary fibre content varied among the years of cultivation even if the general trend remained constant (4·57–2·82/100 g). High variability of total polyphenols content was observed with the free soluble fraction present at lower levels than bound polyphenols (BP). Moreover, an inverse correlation between free and BP was observed. The results obtained in the present study show that the influence of environmental conditions plays a fundamental role in the accumulation of primary and secondary metabolites in wheat kernels and strongly modulate the nutritional and nutraceutical value of flour.

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Section: Discussioncontrasting

confidence: 77%

Nutritional and nutraceutical aspects of KAMUT^® khorasan wheat grown during the last two decades

et al. 2017

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“…Starch is the main component of grain, so its content, condition, and properties always affect the rheological properties of the dough, and therefore the quality of the final products. Notably, triticale grain contains a considerable total amount of sugars and has a lower starch gelatinisation temperature, as well as highly active α-amylase (Guzmán et al, 2011;Goral et al, 2021).…”

Section: Table 2 Elements Of Grain Plant Productivity Forest-steppe (...mentioning

confidence: 99%

Bioecological Features, Biochemical and Physicochemical Parameters of Grain of New Genotypes

Москалец¹,

Москалец²,

BARAT³

et al. 2022

Scientific Horizons

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The presented study allowed for better coverage of the features of new varieties of soft winter wheat and winter triticale, demonstrating the bioecological potential of their crops and the biochemical and physicochemical parameters of grain, which is a relevant matter. This paper presents the results of selection work on winter triticale, highlights the parameters of productivity, the biochemical composition of grain of the new Myronosets variety. The purpose of this study was to create new genotypes of winter triticale and soft winter wheat and investigate them in terms of bioecological potential and biochemical, physico-chemical parameters of grain. The study involved biometric, physico-chemical, biochemical, and mathematical research methods. The Myronosets variety has a high grain yield (6.8-7.2 t/ha), a high protein content (≥14.2%) and a composition of essential amino acids, which confirms its nutritional and consumer value. It is recommended to use flour from this variety to produce functional bakery products. For the first time, it was found that Myronosets triticale variety is superior (4919 mg/100 g DM) to Ariivka wheat variety (3977 mg/100 g DM) and Borotba rye variety (3241 mg/100 g DM) in total amino acid content. It was found that triticale grain is inferior to wheat grain in terms of tryptophan and isoleucine content. Rye is inferior to wheat grain in all essential amino acids except leucine, and to triticale – in all amino acids except tryptophan. The most represented amino acids in triticale grain were as follows: leucine (1442 mg/100 g), valine (733 mg/100 g), phenylalanine (720 mg/100 g) and isoleucine (510 mg/100 g), in rye – leucine (1343 mg/100 g), valine (481 mg/100 g) and phenylalanine (396 mg/100 g). Further broad targeted introduction of the new variety in agroecosystems will increase the volume of grain of valuable both animal feed and to produce functional bakery products

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“…The DS of DSA starch was determined by the modified method of Hui et al (2009). Amylose leaching was determined based on the blue value method (Guzman et al, 2011). …”

Section: Degree Of Substitution and Amylose Leachingmentioning

confidence: 99%

Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch

et al. 2017

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The objective of the present study was to investigate the rheological, pasting, and thermal properties of octenyl succinic anhydrate (DSA)-modified potato starch. Potato starch was modified using different concentrations of DSA (0, 1, 3, and 5%, v/v). The degree of substitution (DS) for the DSA-modified starch ranged from 0.0012 to 0.0055. The amylose leaching values of native and DSA-modified potato starch with different DS levels were in the range of 47.09-87.32%. The gel strength values of the DSA-modified starch were lower than those of native potato starch. Rapid Visco Analyzer data showed that peak, hot pasting, final and setback viscosities of the native starch decreased after DSA modification. Dynamic shear rheological tests, conducted at 4 °C, indicated that DSA-modified potato starch had weak gel-like behavior with the storage moduli (G') higher than the loss moduli (G") over most of the frequency ranges (0.63-63.8 rad·s -1 ).Keywords: potato starch; octenyl succinic anhydride; rheological property; pasting property; retrogradation.Practical Application: Higher stability of DSA-modified potato starch can better withstand freeze-thawing of frozen food.

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Amylose content and starch properties in emmer and durum wheat lines with different waxy proteins composition

Cited by 11 publications

References 24 publications

Nutritional and nutraceutical aspects of KAMUT^® khorasan wheat grown during the last two decades

Nutritional and nutraceutical aspects of KAMUT^® khorasan wheat grown during the last two decades

Bioecological Features, Biochemical and Physicochemical Parameters of Grain of New Genotypes

Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch

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Amylose content and starch properties in emmer and durum wheat lines with different waxy proteins composition

Cited by 11 publications

References 24 publications

Nutritional and nutraceutical aspects of KAMUT® khorasan wheat grown during the last two decades

Nutritional and nutraceutical aspects of KAMUT® khorasan wheat grown during the last two decades

Bioecological Features, Biochemical and Physicochemical Parameters of Grain of New Genotypes

Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch

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Product

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Nutritional and nutraceutical aspects of KAMUT^® khorasan wheat grown during the last two decades

Nutritional and nutraceutical aspects of KAMUT^® khorasan wheat grown during the last two decades