Physicochemical characterization of starch from hexaploid triticale (X TriticosecaleWittmack) genotypes

Abstract

The starch granules of complete and substituted triticale genotypes were analyzed for morphology and size distribution using scanning electron microscopy (SEM) and laser diffraction, respectively. A quantitative comparison of total carbohydrate, starch, and amylose contents was also performed. The results showed that the complete triticales contained 8.8% more total carbohydrate content and 13.8% more starch content than the substituted ones. No significant differences in the average amylose content (22.8%) were observed between the two sets of triticales. However, the A-and B-type starch granules of the substituted triticales showed significant differences in amylose content. Starch granule distribution profiles showed that the sizes of the A-and B-type starch granules of complete triticales were larger (in the range of 18-41 μm and 2-13 μm, respectively) than those of substituted triticales (in the range of 8-38 μm and 0.5-6 μm, respectively). This study demonstrated that the starch in triticale genotypes differs in physicochemical properties.Keywords: triticale; SEM; laser diffraction; starch; amylose; carbohydrate Se analizaron los gránulos de almidón de genotipos de triticales completos y sustituidos en morfología y distribución de tamaño utilizando microscopía electrónica de barrido (SEM, por sus siglas en inglés) y difracción láser, respectivamente. Se realizó una comparación cuantitativa del contenido de carbohidratos totales, almidón y amilosa. Los resultados mostraron que los triticales completos contienen 8,8% más en contenido de carbohidratos totales y 13,8% más de contenido de almidón que los triticales sustituidos. No se observaron diferencias significativas en el contenido de amilosa (promedio 22,8%), sin embargo, los gránulos de almidón tipo-A y tipo-B de los triticales sustituidos mostraron diferencias significativas en el contenido de amilosa, pero no los respectivos gránulos de los triticales completos. El análisis del perfil de distribución de los gránulos de almidón mostró que los gránulos de almidón tipo-A y tipo-B de los triticales completos son de mayor tamaño (rango de 18-41 μm y 2-13 μm, respectivamente) que el de los triticales sustituidos (rango de 8-38 μm y 0,5-6 μm, respectivamente). Se concluye que el almidón de los genotipos de triticales difieren en las propiedades fisicoquímicas estudiadas.

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

“…Two distinct peaks (~5 μm and 30-35 μm) were observed suggesting a bimodal distribution of starch granules (Figure 2a). Compared to wheat and rye, all triticale genotypes showed higher volume of large A-type starch granules (70.5%-81.9%) and low medium B-type (11.9%-23.8%) and small C-type (3.2%-5.9%) ( Figure 2b) similar to earlier reports (Ao & Jane, 2007;Cornejo-Ramírez et al, 2015;Makowska et al, 2014). The high volume of A-type large starch granules in triticale had been ascribed to the loss of D-genome (Cornejo-Ramírez et al, 2015; Makowska et al, 2014).…”

The structural characteristics of starches and their functional properties

“…In general, normal starches contain around 20-30 % of amylose (Table 1) and 70-80 % of amylopectin (Svihus et al, 2005). For example, the amylose content in barley is 29.8 % (Song & Jane, 2000), wheat 21.5-26-6 (Yoo & Jane, 2002), sweet potato 22.6 %, cassava 19.8 %, arrowroot 20.8 %, yam 32.6 %, ginger 26.5 % (Peroni, Rocha, & Franco, 2006), maize 20.9 %, rice 29.1 %, potato 26.9 % (Stawski, 2008), and triticale 22.2-23.8 % (Cornejo-Ramírez et al, 2015. In contrast there are starches with high amylose content, such as high amylose barley 46.5-48 % (Song & Jane, 2000) and maize 62.8-85.6 % (Li et al, 2008), as well as waxy starches with negligible amounts of amylose, such as waxy barley 9.1 % (Song & Jane, 2000), waxy wheat < 0.2 % (Yoo & Jane, 2002) and waxy potato 3.4 % (Varatharajan, Hoover, Liu, & Seetharaman, 2010).…”

Effects of ozone treatment on medium hard wheat (Triticum aestivumL.) flour quality and performance in steamed bread making

“…SEM was used to analyze the morphology of wheat flour following the method of Cornejo-Ramírez et al (Cornejo-Ramírez et al, 2015). The instrument is a Hitachi S-3000N Scanning Electron Microscope (S-3000N, Hitachi, Tokyo, Japan), which photographed at an accelerating voltage of 5 kV.…”