Grain constituents and starch characteristics influencing in vitro enzymatic starch hydrolysis in Hungarian triticale genotypes developed for food consumption

Abstract

Background and objectives: Triticale is mostly used for feed but there is an increasing interest for food consumption. In cereals, major storage carbohydrate is starch, whose concentration and composition influence the end use of the grain.Therefore, grain constituents focused on starch characteristics were analyzed in 11 triticale genotypes and compared to wheat and rye. Findings: Significant genotypic variation was detected among the analyzed parameters, in triticale. Starch concentrations (59.2%-66.1%) were similar to wheat, and amylose varied in wide range (23.9%-34.5%). The A-type starch granules had higher volume (70.5%-81.9%) similar to rye, but the amylopectin structure was in between rye and wheat. Both grain constituents and starch properties influenced starch in vitro enzymatic hydrolysis, where the triticale average was similar to wheat in meal, but extracted starch was more like in rye. Conclusions:The advantageous properties and genotypic variation possessed by triticale starch suggest that targeted selection can be used to improve triticale grain quality and opens up the opportunity to use triticale not just in human food but develop value-added products. Significance and novelty: This research provides knowledge to understand better the food-use aspects of triticale and revealed novel information about starch characteristics and amylopectin structure in relation to starch hydrolytic properties.

Impact of a Starch Hydrolysate on the Production of Exopolysaccharides in a Fermented Plant-Based Dessert Formulation

“…The starch degradation was followed by a considerable in-crease in the sugar content from 0.12 ± 0.04 g/100 g at the beginning of the reaction to 7.87 ± 0.88 g/100 g after 60 min. Several factors affect the degree of hydrolysis and amount of sugar produced, including starch type, amylase concentration, granule size, temperature, pH, and substrate/enzyme ratio [21,35,36]. A study by Abebe et al [37] observed a significant increase in the rapidly available glucose content and decrease in starch fractions in teff flour, which is directly related to flour size.…”

Preparation of triticale flour by ion-ozone treatment for pasta quality improvement

“…11 genotypes of triticale are analyzed and compared with wheat and rye in [13]. The beneficial properties of triticale starch suggest that targeted selection can be used to improve the quality of triticale grains and opens up the possibility of using triticale.…”

Endogenous enzymes of triticale used as natural sweeteners of wheat‐triticale cookies

“…Zhu (2018) summarized triticale's recent uses and nutritional reports, and Langó et al. (2018) concluded that there is an opportunity to develop added‐value products for human consumption from triticale. The main use of wheat is bread making; consequently, wheat flour is highly demanded, so available blends of hard/soft kinds of wheat are constantly searched in order to obtain the desired texture.…”