Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/5609
Título: Effect of wheat puroindoline alleles on functional properties of starch
Autor: Brites, Carla Moita
Santos, Carla Alexandra Lourenço
Bagulho, Ana Sofia
Beirão-da-Costa, Maria Luisa
Palavras-chave: wheat starch
puroindolines
hardness
RVA
DSC
SEM
Data: 2008
Editora: Springer
Citação: "European Food Research Technology". ISSN 1438-2377. 226 (2008) 1205-1212
Resumo: Puroindoline a and b (Pina, Pinb) form the molecular basis of bread wheat grain hardness. Varieties with a softer endosperm and a wild genotype, in which both Pina and Pinb were present, seemed to produce less damaged starch Xour than hard varieties, where Pin mutations occurred and changed the starch rheological properties. The functional property of starch samples extracted from wheat varieties with diVerent Pin alleles was evaluated. Starch morphology was characterized by scanning electron microscopy and laser light scattering. Thermal properties were evaluated by diVerential scanning calorimetry. Amylose content, starch damage and rapid visco-analyser (RVA) parameters were also determined. SigniWcant variations (P < 0.05) were identiWed between diVerent Pin variants for the distribution pattern of starch granule volume, amylose content, starch damage, RVA viscosity breakdown and retrogradation, gelatinisation transition temperatures and enthalpies. Hard genotypes presented higher medium diameter granules and lower enthalpic values. However, the differences detected are more evident among varieties that present both Pina and Pinb, than among those presenting only one of the two (a or b).
Peer review: yes
URI: http://hdl.handle.net/10400.5/5609
ISSN: 1438-2377
Aparece nas colecções:DAIAT - Artigos de Revistas

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