Analysis of starch structure and functional properties of tetraploid wheat (Triticum turgidum L.) with differing waxy protein composition

Abstract

BACKGROUND: An increased demand for food has mirrored the increasing global population. Obesity and diabetes are two disorders induced by poor eating choices. Consequently, there is an urgent need to develop modified foods that can ameliorate such illnesses. The objective of this study was to explore the effect of Waxy genes on the structural and functional properties of starch, with the aim of improving food quality. Wild-type tetraploid wheat was compared with three mutants with different Waxy gene combinations. RESULTS:The proportion of B-type granules was higher in the mutants than in the wild-type (Wx-AB), and there were significant changes in the starch granule size, number, and phenotype in the Wx free mutant (Wx-ab). The lowest branch chain length was observed in Wx-ab, whereas Wx-AB had the highest branch chain length of DP ≥ 37. Wx-ab had the highest degree of crystallinity. The crystallinity trend followed the order Wx-ab>Wx-Ab>Wx-aB>Wx-AB. The amount of slowly digestible starch (SDS) was higher in native, gelatinized, and retrograded starch in the mutant. The amount of retrograded starch was closer to gelatinized starch than to native starch. CONCLUSION: Waxy proteins make a substantial contribution to starch structure. A lack of waxy proteins reduced the unit chains markedly compared with the control. Waxy proteins significantly affected the smaller and longer chains of starch. The lines with differing waxy composition had different effects on food digestion. The Wx-AB in native starch and Wx-Ab in gelatinized starch can control obesity and diabetes by slow-digesting carbohydrates and high resistance to digestion.

Carbohydrate Profiling of Different Accessions of Three Underutilized Legumes: A Potential Source of Valuable Nutraceuticals and Pharmaceuticals

“…Starch granule size, shape, composition, and structure of amylose and amylopectin determine the functional properties and end use of starch. [ 35,36 ] Previous studies have reported a negative correlation between starch granule size and starch digestibility. [ 37,38 ] However, recent studies have established that starch granules of smaller sizes are more amenable to enzymatic hydrolysis due to their larger surface area for enzymatic binding and reaction.…”

Novel quality features to expand durum wheat applications

“…Semolina produced from complete waxy durum wheat was not suitable for making pasta because of its lower firmness, higher cooking loss and increased stickiness compared to durum wheat 53 . Sharma et al .…”

“…52 Semolina produced from complete waxy durum wheat was not suitable for making pasta because of its lower firmness, higher cooking loss and increased stickiness compared to durum wheat. 53 Sharma et al 54 reported that partial waxy durum wheat had a minor impact on reducing pasta quality. Although waxy durum is not suitable for making pasta, the softening properties of waxy dough may allow new food applications such as meat analogues for thickening purposes.…”