Genetic and Environmental Variation in Starch Content, Starch Granule Distribution and Starch Polymer Molecular Characteristics of French Bread Wheat

Abstract

This study investigates genetic and environmental variation in starch content and characteristics of 14 French bread cultivars. Understanding the impact of these factors on wheat quality is important for processors and especially bakers to maintain and meet the requirements of industrial specifications. Different traits were evaluated: starch content, distribution of starch granules, percentage of amylose and amylopectin and their molecular characteristics (weight-average molar mass, number-average molar mass, polydispersity and gyration radius). Genetic, environment and their interaction had significant effects on all parameters. The relative magnitude of variance attributed to growth conditions, for most traits, was substantially higher (21% to 95%) than that attributed to either genotype (2% to 73%) or G × E interaction (2% to 17%). The largest environmental contribution (95%) to total variance was found for starch dispersity. The highest genetic influence was found for the percentage of A-type starch granules. G × E interaction had relatively little influence (≈7%) on total phenotypic variance. All molecular characteristics were much more influenced by environment than the respective percentages of amylose and amylopectin were. This huge difference in variance between factors obviously revealed the importance of the effect of growing conditions on characteristics of cultivars.

The Influence of Farming Systems, Genotype and Their Interaction on Bioactive Compound, Protein and Starch Content of Bread and Spelt Wheat

“…Labuschagne et al [ 103 ] reported that the environment contributed the most to the protein and starch content, followed by the genotype for protein and the G×E interaction for starch content. Those results were recently confirmed in bread wheat [ 104 ]. In our study, the environment and the G×E interaction contributed the most to the variance of protein and starch content in both species, respectively.…”

Effect of Soy Waste/Cellulose on Mechanical, Water Sorption, and Biodegradation Properties of Thermoplastic Starch Composites

“…[6] Starch is a natural polysaccharide with high functionality due to the presence of both amylose and amylopectin. [7] Hydroxyl groups in amylose and amylopectin of starch have the capacity to attract water molecules through hydrogen bonding. Starch finds limited applications in composite and packaging sectors due to its poor mechanical and water resistance properties.…”

Organic Pea Starches – I. Comprehensive Investigation of Morphological and Molecular Properties

“…For example, Rhazi et al reported for wheat starch large deviations in weight average MM of the AP (weight average molar mass of amylopectin fraction [M w AP]) ranging from 10.4 to 58.4 × 10 6 g mol −1 and M w AM ranging from 1.4 to 13.8 × 10 5 g mol −1 . [58] However, the study included special waxy-or amyl-wheat (high AM wheat starch) cultivars so that AM levels varied between 17% and 41% w/w. [58] Lee et al examined rice starch cultivars which had also similar AM content and large differences in M w AP and M w AM values.…”

“…[58] However, the study included special waxy-or amyl-wheat (high AM wheat starch) cultivars so that AM levels varied between 17% and 41% w/w. [58] Lee et al examined rice starch cultivars which had also similar AM content and large differences in M w AP and M w AM values. [59] Interestingly, the different rice starches had also significantly different pasting properties analyzed with differential scanning calorimeter (DSC) and Rapid Visco Analyzer (RVA).…”