Grain Quality Characteristics and Milling Performance of Full and Partial Waxy Durum Lines

Abstract

Mutation of the gene coding for the granule bound starch synthase (waxy protein) leads to reduced amylose content in cereal endosperm. Durum wheat (Triticum turgidum L. var. durum) has one waxy locus in each of its two genomes. Full waxy durum wheat is produced when both genomes carry the waxy null alleles. When only one locus is mutated, partial waxy durum wheat is obtained. Partial and full waxy near‐isogenic lines of durum wheat developed by a breeding program were analyzed as to their quality characteristics. Amylose was largely eliminated in full waxy lines; however, no reduction in amylose content was detected in partial waxy lines. The waxy mutation did not affect grain yield, kernel size, or kernel hardness. Full waxy durum lines had higher kernel ash content, α‐amylase activity, and a unique nonvitreous kernel appearance. Protein quality, as evaluated by SDS microsedimentation value, gluten index, and wet gluten was slightly lower in the full waxy lines than in the other genotypes. However, comparisons with current cultivars indicated that protein quality of all derived lines remained in the range of strong gluten cultivars. Semolina yield was lowered by the waxy mutations due to lower friability that resulted in less complete separation of the endosperm from the bran. Waxy semolina was more sensitive to mechanical damage during milling, but modified tempering and milling conditions may limit the damage. Overall, quality characteristics of waxy durum grain were satisfactory and suitable for application testing.

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

“…Using nearisogenic lines produced after back-crossing to the durum cultivar 'Ben', Vignaux et al (2004) found no amylose in waxy lines but observed no reduction in amylose content in partial waxy lines. Vignaux et al (2005), using DSC, found waxy starch melting temperatures to be higher than partial waxy and wild-type starches, with both higher onset and final temperatures of the melting profile.…”

“…durum) and other tetraploid wheats, one each by the Wx-A1 and Wx-B1 loci (Yamamori et al, 1995). Fully waxy (amylose-free) and partial waxy (reduced amylose) genotypes have been produced in durum wheat (Delwiche et al, 2006;Sharma et al, 2002;Vignaux et al, 2004). Partial waxy types contain a non-functional (null) gene at one of the two Wx loci.…”

“…The most comprehensive investigations of waxy durum starch to date have been those of Vignaux et al (2004Vignaux et al ( , 2005. Using nearisogenic lines produced after back-crossing to the durum cultivar 'Ben', Vignaux et al (2004) found no amylose in waxy lines but observed no reduction in amylose content in partial waxy lines.…”

Stabilisation of gummy gingerbread quality during storage

“…Полученная тенденция, вероятно, связана с развлетвленной струк-турой амилопектина, способствующей замедлению перемещения влаги из внутренних слоев изделий к поверхности под действием градиента температуры и влажности. Также замедление потери влаги по сравне-нию с контролем для пряников на основе МПВ может быть связано с увеличением количества поврежден-ных зерен крахмала при ее внесении [21], что, в свою очередь, за счет их более высокой гидрофильности, способствует увеличению количества связанной воды в изделиях. Необходимо отметить, что на динамику изменения влажности сырцовых пряников в процессе хранения существенное влияние оказывает и более низкая температура клейстеризации крахмала беза-милозной муки по сравнению с ХПМ [22].…”

Single Kernel Characterization of Wheat Varieties in Relation to Milling Quality

“…The wheat hardness is strongly associated with the semolina and flour yields (Hrušková et al 2008). However, Vignaux et al (2004) reported hardness as possible cause for reduction in flour yield. Soft-textured wheat genotypes (Pina-D1a/Pinb-D1d) showed the least value for grain hardness and higher break flour and lesser reduction flour yield (Ma et al, 2009).…”