Amylose and Lipid Contents,Amylopectin Structure,and Gelatinisation Properties of Waxy Wheat (Triticum aestivum) Starch |
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| Affiliation: | 1. National Agriculture Research Center, Ministry of Agriculture, Forestry and Fisheries (MAFF), Tsukuba, 305, Ibaraki, Japan;2. Okinawa Sub-tropical Station, Japan International Research Center for Agricultural Sciences, MAFF, Ishigaki, 907, Okinawa, Japan;1. Siedlce University of Natural Sciences and Humanities, Faculty of Natural Sciences, Prusa 12, 08-110 Siedlce, Poland;2. Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland;3. Research Institute of Horticulture, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland;1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;2. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;3. School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;4. Industrial Technology Research Institute of Jiangnan University in Suqian, 888 Renmin Road, Suqian 223800, China;1. National Center for Bioinformatics, Quaid-i-Azam University, Islamabad, Pakistan;2. Department of Pharmacy, Quaid-i-Azam University, Islamabad 45320, Pakistan;3. Department of Bioinformatics and Biotechnology, International Islamic University, Islamabad, Pakistan |
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| Abstract: | Starch was isolated from the endosperm of three recently developed waxy wheat lines and their parents. Their amylose and lipid contents, amylopectin structures and gelatinisation properties were evaluated. The endosperm starch from waxy wheat lines is composed essentially of amylopectin. The apparent amylose (1·2–2·0 g/100 g) and lipid contents (0·12–0·29 g/100 g) are much lower than the apparent amylose (26·0–28·4 g/100 g) and lipid contents (1·05–1·17 g/100 g) of their non-waxy parents. The amylopectin of waxy wheat lines is structurally identical to that of the parents. The peak gelatinisation temperature and gelatinisation enthalpy for waxy starch are significantly higher than for non-waxy starch, but the gelatinisation enthalpy for the amylopectin fraction of waxy starch is nearly identical to that of non-waxy starch. |
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