Upload
etana
View
67
Download
0
Tags:
Embed Size (px)
DESCRIPTION
M ariann Rakszegi, L ászló Láng, Z oltán Bedő Agricultural Research Institute of the HAS, Martonvásár, Hungary. Importance of starch properties in quality oriented wheat breeding. Starch in practice. Inert filler (?) Need of the processing industry - Japanese noodle - PowerPoint PPT Presentation
Citation preview
Mariann Rakszegi, László Láng, Zoltán Bedő
Agricultural Research Institute of the HAS, Martonvásár, Hungary
Importance of starch properties in quality oriented wheat breeding
Starch in practice
• Inert filler (?)
• Need of the processing industry
- Japanese noodle
- increase of water absorption (meat and paper industry)
- source of carbohydrates
- Resistance starch
• Starch is 65-70% of the dry weight of the kernel
• 20-30% of starch is amylose
citoplazmaszacharózszacharóz
szacharózADPGPP
citoplazma
amiloplaszt
szaharóz
G1P
ADP-glükóz
G1P ADPG SSI SSIISSIII
GBSS
BEIBEII DBE
75% amilopektin
25% amilóz
ADPGPP
ADPGPP
7A, 7D, 4A
citoplazmaszacharózszacharóz
szacharózADPGPP
citoplazma
amiloplaszt
szaharóz
G1P
ADP-glükóz
G1P ADPG SSI SSIISSIII
GBSS
BEIBEII DBE
75% amilopektin
25% amilóz
ADPGPP
ADPGPP
7A, 7D, 4A
Biosynthetic enzymes of starchBiosynthetic enzymes of starch
LokuszLokusz KromoszómaKromoszóma
Wx-A1Wx-A1 7A7A
Wx-D1Wx-D1 7D7D
Wx-B1Wx-B1 4A4AAmilose/amilopectin ratio determines the end use of flour
Aims
Studying diversity of starch propeties in 20 normal winter wheat genotypes (MV)
Starch content (Polarimetric method)
Amilose/amilopectin ratio (Megazyme)
Starch damage (Chopin SDmatic)
Starch viscosity (Rapid Visco Analyser)
Starch content
50
55
60
65
70
75
80
85
90M
V-M
AZ
UR
KA
MV
-SU
VE
GE
S
MV
-RE
GIM
EN
T
BA
NK
UT
I-1
20
1
MV
-KO
DM
ON
MV
-SU
BA
MV
-EM
ES
E
MV
-HO
MB
AR
MV
-MA
RS
AL
L
MV
-MA
GV
AS
MV
-MA
MB
O
MV
-PIR
OS
KA
MV
-MA
GD
AL
EN
A
BE
ZO
ST
AJ
A-1
MV
-MA
TY
O
MV
-PA
LO
TA
S
JU
BIL
EJ
NA
JA
-50
MV
-BE
RE
S
MV
-MA
RT
INA
MV
-PA
LM
A
wa
xy
SD 5% = 7,2
Frequency distribution of amylose content
02468
101214161820222426
20 22 24 26 28 30 32
Amylose [%]
Fre
qu
ency
[%
]
Amylose content of the varieties
0
5
10
15
20
25
30
35
waxy
MV-M
AZURKA
MV-R
EGIM
ENT
MV-P
ALOTAS
MV-H
OM
BAR
MV-M
AMBO
MV-M
AGDALENA
MV-E
MESE
MV-S
UBA
MV-B
ERES
MV-S
UVEGES
MV-K
ODM
ON
MV-M
ARTINA
MV-M
AGVAS
JUBIL
EJNAJA
-50
MV-M
ATYO
MV-P
ALMA
BANKUTI-120
1
MV-M
ARSALL
BEZOST
AJA-1
MV-P
IROSKA
amyl
ose
%
SD 5% = 5,4
40
50
60
70
80
90
100
0 2 4 6 8 10 12 14 16 18 20
Viscosity (RVU)
Time (min)Tem
per
atu
re (
C)
RVA curve
- Water absorption
- Final product quality
- ability to form a gel - sample quality
- ability to withstand heating- factor for processes
RVA pasting profiles of the varieties for flour and starch
RVA-derived pasting properties and starch damage of the varieties
StarchStarch FlourFlourMin.-Min.-Max.Max.
MeanMean SDSD Min.-Max.Min.-Max. MeanMean SDSD
Viscosity at peak [cP]Viscosity at peak [cP] 3236-49323236-4932 40584058 467467 2496-34362496-3436 30323032 293293
Viscosity at hold [cP]Viscosity at hold [cP] 2420-39232420-3923 31673167 427427 1540-18421540-1842 16531653 9090
Viscosity final [cP]Viscosity final [cP] 4706-63104706-6310 55625562 526526 3019-37763019-3776 33533353 212212
Breakdown [cP]Breakdown [cP] 659-1364659-1364 891891 218218 850-1870850-1870 13801380 315315
Pasting Temp. [ºC]Pasting Temp. [ºC] 79.8-87.9579.8-87.95 84.584.5 1.871.87 75.6-86.775.6-86.7 8484 2.92.9
Peak Time [min] Peak Time [min] 9.5-10.59.5-10.5 10.110.1 0.320.32 9-9.69-9.6 9.39.3 0.160.16
Setback [cP]Setback [cP] 1897-27671897-2767 23952395 220220 1479-19731479-1973 17001700 139139
Starch damage (UCDc)Starch damage (UCDc) -- -- -- 10.5-20.510.5-20.5 16.1716.17 2.32.3
Frequency distribution of final viscosity
0
5
10
15
20
25
1900 4700 5000 5300 5600 5900 6200
Final Viscosity (cP)
Fre
quen
cy (%
)
Starch damage
0
5
10
15
20
25
UC
Dc
MV-M
ATYOM
V-REG
IMENT
MV-H
OMBAR
BANKUTI-1
201
MV-M
AZURKAM
V-BERES
BEZOST
AJA-1
MV-P
ALOTAS
JUBIL
EJNAJA
-50
MV-M
AGDALENA
MV-M
ARTINA
MV-S
UBAM
V-KODM
ON
MV-S
UVEGES
MV-M
ARSALL
MV-M
AMBO
MV-E
MESE
MV-P
ALMA
MV-P
IROSKA
MV-M
AGVAS
Water absorption - starch damage
y = 0,4966x + 52,138R2 = 0,1033
15
25
35
45
55
65
75
0 20 40
Farinograph water absorption %
UC
Dc
Hardness-Starch damagey = 0,1002x + 11,138
R2 = 0,6642
0
5
10
15
20
25
0 20 40 60 80 100
Hardness Index
UC
Dc
SD 5% = 2,3
Hierarchical Cluster Analysis for starch
properties
middle
high
low
Starch damage
Summary
• Great variability of starch properties were found in case of winter wheat varieties
• There was a difference in variability of RVA results when flour or starch was measured, as proteins can influence results
• As differences in starch properties can be important for the processing industry, further studies will be carried out
This work is supported by the János Bolyai Fellowship
EU FP-6 Healthgrain project
Thanks for your attention