Effect of wheat puroindoline alleles on functional properties of starch
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/5609 |
Resumo: | 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). |
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Effect of wheat puroindoline alleles on functional properties of starchwheat starchpuroindolineshardnessRVADSCSEMPuroindoline 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).SpringerRepositório da Universidade de LisboaBrites, Carla MoitaSantos, Carla Alexandra LourençoBagulho, Ana SofiaBeirão-da-Costa, Maria Luísa2013-06-03T14:01:44Z20082008-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/5609eng"European Food Research Technology". ISSN 1438-2377. 226 (2008) 1205-12121438-2377info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:36:28Zoai:www.repository.utl.pt:10400.5/5609Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:53:04.871724Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effect of wheat puroindoline alleles on functional properties of starch |
title |
Effect of wheat puroindoline alleles on functional properties of starch |
spellingShingle |
Effect of wheat puroindoline alleles on functional properties of starch Brites, Carla Moita wheat starch puroindolines hardness RVA DSC SEM |
title_short |
Effect of wheat puroindoline alleles on functional properties of starch |
title_full |
Effect of wheat puroindoline alleles on functional properties of starch |
title_fullStr |
Effect of wheat puroindoline alleles on functional properties of starch |
title_full_unstemmed |
Effect of wheat puroindoline alleles on functional properties of starch |
title_sort |
Effect of wheat puroindoline alleles on functional properties of starch |
author |
Brites, Carla Moita |
author_facet |
Brites, Carla Moita Santos, Carla Alexandra Lourenço Bagulho, Ana Sofia Beirão-da-Costa, Maria Luísa |
author_role |
author |
author2 |
Santos, Carla Alexandra Lourenço Bagulho, Ana Sofia Beirão-da-Costa, Maria Luísa |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Brites, Carla Moita Santos, Carla Alexandra Lourenço Bagulho, Ana Sofia Beirão-da-Costa, Maria Luísa |
dc.subject.por.fl_str_mv |
wheat starch puroindolines hardness RVA DSC SEM |
topic |
wheat starch puroindolines hardness RVA DSC SEM |
description |
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). |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008 2008-01-01T00:00:00Z 2013-06-03T14:01:44Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/5609 |
url |
http://hdl.handle.net/10400.5/5609 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"European Food Research Technology". ISSN 1438-2377. 226 (2008) 1205-1212 1438-2377 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Springer |
publisher.none.fl_str_mv |
Springer |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
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1799131006938120192 |