Instrumental Texture of White Salted Noodles Prepared from Recombinant Inbred Lines of Wheat Differing in the Three Granule Bound Starch Synthase (Waxy) Genes

Epstein, Jay E.; Morris, Craig F.; Huber, Kerry C.

doi:10.1006/jcrs.2001.0412

Cited by 113 publications

(90 citation statements)

References 39 publications

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“…The functional characters of waxy hexaploid wheat (T. aestivum L.) starches have been extensively investigated (Epstein et al, 2002;Kim et al, 2003;Yamamori and Quynh, 2000). Comparatively little is known of the effects of amylose variation in durum wheat starch.…”

Section: Introductionmentioning

confidence: 99%

Functionality of native tetraploid wheat starches: Effects of waxy loci alleles and amylose concentration in blends

Hansen

Jackson

Wehling

et al. 2010

Journal of Cereal Science

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a b s t r a c tPartial 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 (intragranular 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 wildtype 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.Published by Elsevier Ltd.

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Section: Introductionmentioning

confidence: 99%

Functionality of native tetraploid wheat starches: Effects of waxy loci alleles and amylose concentration in blends

Hansen

Jackson

Wehling

et al. 2010

Journal of Cereal Science

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“…The lack of a Wx allele in wheat significantly decreased amylose production (Sharma et al 2002). Epstein et al (2002) reported that recombinant inbred lines (RILs) of wheat, which have three Wx genes in their genome, produced better-quality starch in comparison with wheat RILs which do not contain three Wx genes. …”

Section: Waxy Gene Markersmentioning

confidence: 99%

Sago Palm Genetic Resource Diversity in Indonesia

Abbas

2018

Sago Palm

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Information of genetic diversity is very important in supporting the implementation of genetic resource conservation and plant breeding. This study aims to determine the genetic diversity of 11 sago palm accessions that have been collected by the Sago Research Consortium (SRC), University of Papua (UNIPA). Methods of research were divided into three steps.Step 1 was DNA extraction by using Geneaid DNA plant Mini Kit.Step 2 was PCR amplification fragments DNA by using KAPA2G Robust HotStart polymerases and performed by using Bio-Rad PCR instrument.Step 3 was purified and sequenced DNA by Macrogen Inc. Seoul, Korea. Data analyses were performed by using a MEGA6.06 software. Morphological characteristics in the rosette stage of 11 sago palm accessions were divided into 4 phenotypes only, and several accessions showed the same phenotypes. Based on atp6-2 gene markers, the 11 sago palm accessions had a different genetic characteristic among the others. Genetic distances among 11 sago palm accessions were in the range among 0.22 and 3.01 with an average 1.21 pairwise distant. Phylogenetic construction showed that the genetic relationship of 11 sago palm accessions was clustered into 6 groups. The accession numbers SP001 and SP002 are in group 1, the accession numbers SP003 and SP011 group 2, the accession numbers SP005 and SP007 group 3, the accession number SP009 group 4, the accession numbers SP008 and SP010 group 5, and the accession numbers SP004 and SP006 group 6. Nucleotide sequence alignments of mitochondrial atp6-2 gene and introns were different from each other in 11 accessions.

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“…Correlation coefficients vary between +1 and -1, where +1 indicates a strong correlation with both variables increasing together, −1 indicates a strong correlation with one variable decreasing as the other increases, and 0 indicates no correlation. In general, a correlation coefficient between −0.20 and 0.20 is not strong enough to be considered significant (Epstein et al, 2002;Graybosch et al, 2004).…”

Section: Methodsmentioning

confidence: 99%

Comparison between Roasting by Superheated Steam and by Convection on Changes in Colour, Texture and Microstructure of Peanut (Arachis hypogaea)

Idrus

Yang

2012

FSTR

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Keywords: superheated steam, convection, roasting, physical characteristics, peanut, Arachis hypogaea *To whom correspondence should be addressed. E-mail: taris@usm.my IntroductionCooking represents an important step in food preparation as its acceptability by the consumer is dependent on the heat-induced reactions affecting the colour, aroma, flavour and texture quality of the final product. The correct choice of temperature, time and humidity could trigger the desired chemical reactions (protein denaturation, starch gelatinisation, Maillard reactions, etc.) and physical processes induced by heat during this thermal process, while undesired reactions are reduced (Lund, 2003).Radiation, conduction and convection are three mechanisms involving heat transfer that differ according to the type of product and the oven chamber design and operation. Air flow, heat supply, humidity, oven load and baking time are the major factors associated with heat distribution in the oven chamber. Heat absorption by the product affects its characteristics, which vary considerably during the course of the baking operation. At the beginning, high heat absorption

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Instrumental Texture of White Salted Noodles Prepared from Recombinant Inbred Lines of Wheat Differing in the Three Granule Bound Starch Synthase (Waxy) Genes

Cited by 113 publications

References 39 publications

Functionality of native tetraploid wheat starches: Effects of waxy loci alleles and amylose concentration in blends

Functionality of native tetraploid wheat starches: Effects of waxy loci alleles and amylose concentration in blends

Sago Palm Genetic Resource Diversity in Indonesia

Comparison between Roasting by Superheated Steam and by Convection on Changes in Colour, Texture and Microstructure of Peanut (Arachis hypogaea)

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