Functionality of chemically modified wild-type,partial waxy and waxy starches from tetraploid wheats |
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Authors: | LE Hansen DS Jackson RL Wehling RA Graybosch |
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Institution: | 1. USDA-ARS, 314 Biochemistry Hall, University of Nebraska-Lincoln, East Campus, Lincoln, NE 68583, USA;2. Department of Food Science and Technology, University of Nebraska-Lincoln, NE 68583-0919, USA |
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Abstract: | Partial waxy (reduced-amylose) and fully waxy (amylose-free) tetraploid durum wheats (Triticum turgidum L. var durum) were developed by introgression of null alleles at the Wx-A1 and Wx-B1 loci from common hexaploid wheat (Triticum aestivum L.). Purified starches were obtained from each genotype, and chemically modified by: 1) cross-linking with phosphorus oxychloride, 2) substitution with propylene oxide, and 3) sequential cross-linking with phosphorus oxychloride followed by substitution with propylene oxide. Functional properties were compared to blends of waxy and wild-type durum starches of known amylose contents. Significant differences in functionality were observed amongst the genotypes and blends after each modification. Waxy (0% amylose) and wild-type (30% amylose) typically were at the extremes of the observed ranges of functional properties. In general, the functional properties of the chemically modified starches were dependent upon amylose content. Starches from Wx-B1 null lines (24% amylose), were an exception. After substitution, such starches had the significantly highest value for RVA final viscosity, and generally performed in a manner similar to starch blends of 12–18% amylose. |
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Keywords: | Tetraploid wheat Starch Functional properties Amylose Waxy alleles Cross-linking Substitution Modified starches |
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