Starch swelling power and amylose content of triticale and Triticum timopheevii germplasm

Dennett, Angela L.; Schofield, Peter R.; Roake, J.; Howes, N. K.; Chin, James

doi:10.1016/j.jcs.2009.01.005

Cited by 26 publications

(19 citation statements)

References 26 publications

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“…This adverse effect would have probably taken place in substituted triticales used in our study because they contain genomes A and B from durum wheat, and genome D from hexaploid wheat. The values of amylose content in both complete and substituted triticales used in the present study showed similar percentage values (Table 1) and were in the range 12.8-35.1% as previously reported (Dennett, Schofield, Roake, Howes, & Chin, 2009). The average amylose content in both sets of triticale genotypes showed similar percentage values, and although that of the substituted triticales was slightly lower, the difference was not of statistical significance (Table 1).…”

Section: Results and Discussion Total Carbohydrate Starch And Amylossupporting

confidence: 89%

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

Cornejo-Ramírez

Cinco-Moroyoqui

Ramírez-Reyes

et al. 2015

CyTA - Journal of Food

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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.

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Section: Results and Discussion Total Carbohydrate Starch And Amylossupporting

confidence: 89%

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

Cornejo-Ramírez

Cinco-Moroyoqui

Ramírez-Reyes

et al. 2015

CyTA - Journal of Food

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“…Starch powder (0.25 g) was suspended in 0.5 mL of 2% SDS, 0.5 mL of 2% SDS + 8 M urea, or 0.5 mL of 2% SDS + 8 M urea + 5 mM dithiothreitol (DTT), and incubated at 25 • C for 15 min, using methods modified from those described by Hamaker, Griffin, and Moldenhauer (1991) and Dennett, Schofield, Roake, Howes, and Chin (2009). The samples were mixed with 0.5 mL of dissociating sample buffer: 0.5 M Tris-HCl (pH 6.8), 10% glycerol, with or without 5% 2-mercaptoethanol, and 1% (w/v) bromophenol blue.…”

Section: Molecular Weight Of Granule-bound Proteins In Mungbean and Cmentioning

confidence: 99%

Physicochemical properties of starches and proteins in alkali-treated mungbean and cassava starch granules

Israkarn

Nakornpanom

Hongsprabhas

2014

Carbohydrate Polymers

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“…Potential variability in amylose content may still exist; previous research has identified triticale genotypes and lines that carry the null 4A allele for granule-bound starch synthase (Sharma et al 2002;Dennett et al 2009). Potential variability in amylose content may still exist; previous research has identified triticale genotypes and lines that carry the null 4A allele for granule-bound starch synthase (Sharma et al 2002;Dennett et al 2009).…”

Section: Physical and Chemical Attributesmentioning

confidence: 99%

Characteristics of Modern Triticale Quality: The Relationship Between Carbohydrate Properties, α‐Amylase Activity, and Falling Number

Dennett

Wilkes²,

Trethowan

2013

Cereal Chem

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Cereal Chem. 90(6):594-600Triticale is a high-yielding cereal crop with potential to increase grain production for human consumption over the coming decades. Minimal targeted selection has been conducted to produce cultivars with α-amylase, amylose, and nonstarch polysaccharide (NSP) content appropriate for a milling market. Nevertheless, genotypic variability exists. Standard quality screening methods used for wheat, including pasting properties, falling number, and quantification of α-amylase activity were employed to assess the environmental and genotypic variability among modern triticale cultivars and to investigate the suitability of these tests for triticale. Samples of 11 triticale lines from four environments were compared with five wheat cultivars bred for various end uses. Triticale exhibited a greater range than wheat for most tested variables, and the ranges usually overlapped. Triticale exhibited higher NSP content, generally equivalent pasting properties, higher α-amylase activity, and lower falling number on average compared with wheat checks. However, low falling number was not indicative of high α-amylase activity; the relationship with NSP level and other factors is discussed, and caution is recommended for interpretation of previous research. Three cultivars with equivalent α-amylase activity to wheat and two with partially waxy starch were identified. These findings have great significance for research and the emerging triticale milling market.

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Starch swelling power and amylose content of triticale and Triticum timopheevii germplasm

Cited by 26 publications

References 26 publications

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

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

Physicochemical properties of starches and proteins in alkali-treated mungbean and cassava starch granules

Characteristics of Modern Triticale Quality: The Relationship Between Carbohydrate Properties, α‐Amylase Activity, and Falling Number

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