Effect of wheat puroindoline alleles on functional properties of starch

Detalhes bibliográficos
Autor(a) principal: Brites, Carla Moita
Data de Publicação: 2008
Outros Autores: Santos, Carla Alexandra Lourenço, Bagulho, Ana Sofia, Beirão-da-Costa, Maria Luísa
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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spelling 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
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