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Effect of wheat puroindoline alleles on functional properties of starch
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Orientador(es)
Resumo(s)
Puroindoline a and b (Pina, Pinb) form the
molecular basis of bread wheat grain hardness. Varieties
with a softer endosperm and a wild genotype, in which both
Pina and Pinb were present, seemed to produce less damaged
starch Xour than hard varieties, where Pin mutations
occurred and changed the starch rheological properties. The
functional property of starch samples extracted from wheat
varieties with diVerent Pin alleles was evaluated. Starch
morphology was characterized by scanning electron
microscopy and laser light scattering. Thermal properties
were evaluated by diVerential scanning calorimetry. Amylose
content, starch damage and rapid visco-analyser
(RVA) parameters were also determined. SigniWcant variations
(P < 0.05) were identiWed between diVerent Pin variants
for the distribution pattern of starch granule volume,
amylose content, starch damage, RVA viscosity breakdown
and retrogradation, gelatinisation transition temperatures
and enthalpies. Hard genotypes presented higher medium
diameter granules and lower enthalpic values. However, the
differences detected are more evident among varieties that
present both Pina and Pinb, than among those presenting
only one of the two (a or b).
Descrição
Palavras-chave
wheat starch puroindolines hardness RVA DSC SEM
Contexto Educativo
Citação
"European Food Research Technology". ISSN 1438-2377. 226 (2008) 1205-1212