The introduction of the "waxy" character in wheat plants represents a subject of interest in cereal science and technology because of the peculiar characteristics possessed by waxy wheat. Waxy starch is composed essentially by amylopectin, with only traces of amylose and as a consequence, the nutritional and technological properties of waxy wheat are deeply affected and as such are regarded with interest by industry. The development of waxy lines from wheat and the assessment of their characteristics and of their functional properties in relation to specific end-products are the object of extensive studies worldwide. Our study aimed at characterizing waxy durum wheat lines derived from an ltalian cultivar widely used in the manufacture of traditional Italian wheat products. The ltalian cv. Svevo, commonly used for pasta making thanks to its good gluten qualities, was crossed with the Japanese bread wheat cultivar Kanto 107 lacking the Wx-Al and Wx-Bl proteins. Electrophoretic selection of backcrossed generations permitted the production of the entire set of partial waxy lines along with the total waxy in durum wheat. Grains of the conventional and waxy cv., grown under the same conditions, were analysed for their protein, ash, soluble and insoluble fibre, SDS sedimentation index, Gluten Index, wet and dry gluten content, a-amylase activity, resistant starch and thousand-kernel weight. As regards kernel characteristics, the thousand kernel weight was higher for the conventional sample whereas its ash content was lower. However, no significant differences were observed for fiber parameters. Changes were also observed in the protein quantity and in the gluten quantity and quality determined by the SDS sedimentation test and by the Gluten Index. Regarding the parameters related to starch, higher values for a-amylase activity and resistant starch were observed in the waxy sample with respect to the conventional one. Similar behaviours are reported in the literature for ash, a-amylase activity and thousand-kernel weight in other durum wheat cultivars and waxy lines.
Technological and nutritional qualities of grains of the conventional and waxy Italian durum wheat cultivar Svevo.
Colaprico G;Urbano M;Margiotta B
2008
Abstract
The introduction of the "waxy" character in wheat plants represents a subject of interest in cereal science and technology because of the peculiar characteristics possessed by waxy wheat. Waxy starch is composed essentially by amylopectin, with only traces of amylose and as a consequence, the nutritional and technological properties of waxy wheat are deeply affected and as such are regarded with interest by industry. The development of waxy lines from wheat and the assessment of their characteristics and of their functional properties in relation to specific end-products are the object of extensive studies worldwide. Our study aimed at characterizing waxy durum wheat lines derived from an ltalian cultivar widely used in the manufacture of traditional Italian wheat products. The ltalian cv. Svevo, commonly used for pasta making thanks to its good gluten qualities, was crossed with the Japanese bread wheat cultivar Kanto 107 lacking the Wx-Al and Wx-Bl proteins. Electrophoretic selection of backcrossed generations permitted the production of the entire set of partial waxy lines along with the total waxy in durum wheat. Grains of the conventional and waxy cv., grown under the same conditions, were analysed for their protein, ash, soluble and insoluble fibre, SDS sedimentation index, Gluten Index, wet and dry gluten content, a-amylase activity, resistant starch and thousand-kernel weight. As regards kernel characteristics, the thousand kernel weight was higher for the conventional sample whereas its ash content was lower. However, no significant differences were observed for fiber parameters. Changes were also observed in the protein quantity and in the gluten quantity and quality determined by the SDS sedimentation test and by the Gluten Index. Regarding the parameters related to starch, higher values for a-amylase activity and resistant starch were observed in the waxy sample with respect to the conventional one. Similar behaviours are reported in the literature for ash, a-amylase activity and thousand-kernel weight in other durum wheat cultivars and waxy lines.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
