Mariann Rakszegi, László Láng, Zoltán Bedő Agricultural Research Institute of the HAS,...

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