Abstract
ABSTRACT The starch of wheat ( Triticum aestivum L.) flour affects food product quality due to the temperature‐dependent interactions of starch with water during gelatinization, pasting, and gelation. The objective of this study was to determine the fundamental basis of variation in gelatinization, pasting, and gelation of prime starch derived from seven different wheat cultivars: Kanto 107, which is a partial waxy mutant line, and six near‐isogenic lines (NILs) differing in hardness. Complete pasting curves with extended 16‐min hold at 93°C were obtained using the Rapid Visco Analyser (RVA). Apparent amylose content ranged from 17.5 to 23.5%; total amylose content ranged from 22.8 to 28.2%. Starches exhibited significant variation in onset of gelatinization. However, none of the parameters measured consistently correlated with onset or other RVA curve parameters that preceded peak paste viscosity. Peak paste viscosity varied from 190 to 323 RVA units (RVU). Higher peak, greater breakdown, lower final viscosity, negative setback, and less total setback were associated with lower apparent and total amylose contents. Each 1% reduction in apparent or total amylose content corresponded to an increase in peak viscosity of about 22 and 25 RVU, respectively, at 12% starch concentration. Of the seven U.S. cultivars, the lower amylose cultivars Penawawa and Klasic were missing the granule‐bound starch synthase (GBSS; ADPglucose starch glycosyl transferase, EC 2.4.4.21) protein associated with the Waxy gene locus on chromosome 4A ( Wx‐B1 locus). Kanto 107 was confirmed as missing both the 7A and 4A waxy proteins ( Wx‐A1 and Wx‐B1 loci). The hardness NIL also were shown to be null at the 4A locus. Apparent and total amylose contents of prime starch generally corresponded well to the number of GBSS proteins; although the hardness NIL tended to have somewhat higher amylose contents than did the other GBSS 4A nulls. We concluded that reduced quantity of starch amylose due to decreased GBSS profoundly affects starch gelatinization, pasting, and gelation properties.
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Claims 15
Claim · model-written summary
Apparent amylose content ranged from 17.5 to 23.5%.
- Taxon
- Wheat
Triticum aestivumt0 - Outcome
- Apparent amylose contente0
- Value
- 17.5 to 23.5%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Apparent amylose content ranged from 17.5 to 23.5%”
t0“Wheat”
Claim · model-written summary
Total amylose content ranged from 22.8 to 28.2%.
- Taxon
- WheatTriticum aestivumt0
- Outcome
- total amylose contente0
- Value
- 22.8 to 28.2%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“total amylose content ranged from 22.8 to 28.2%”
t0“Wheat”
Claim · model-written summary
Starches varied significantly in onset of gelatinization.
- Taxon
- WheatTriticum aestivumt0
- Outcome
- onset of gelatinizatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Starches exhibited significant variation in onset of gelatinization”
t0“Wheat”
Claim · model-written summary
Measured parameters did not consistently correlate with onset or pre-peak RVA parameters.
- Taxon
- WheatTriticum aestivumt0
- Outcome
- onset or other RVA curve parameterse0
- Comparator
- parameters measurede0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“none of the parameters measured consistently correlated with onset or other RVA curve parameters that preceded peak paste viscosity”
t0“Wheat”
Claim · model-written summary
Peak paste viscosity ranged from 190 to 323 RVU.
- Taxon
- WheatTriticum aestivumt0
- Outcome
- Peak paste viscositye0
- Value
- 190 to 323 RVA units (RVU)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Peak paste viscosity varied from 190 to 323 RVA units (RVU)”
t0“Wheat”
Claim · model-written summary
Lower amylose content was associated with higher peak viscosity and greater breakdown.
- Taxon
- WheatTriticum aestivumt0
- Outcome
- Higher peak, greater breakdowne0
- Direction
- Highere0
- Comparator
- lower apparent and total amylose contentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Higher peak, greater breakdown, lower final viscosity, negative setback, and less total setback were associated with lower apparent and total amylose contents”
t0“Wheat”
Claim · model-written summary
Lower amylose content was associated with lower final viscosity, negative setback, and less total setback.
- Taxon
- WheatTriticum aestivumt0
- Outcome
- lower final viscosity, negative setback, and less total setbacke0
- Direction
- lowere0
- Comparator
- lower apparent and total amylose contentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Higher peak, greater breakdown, lower final viscosity, negative setback, and less total setback were associated with lower apparent and total amylose contents”
t0“Wheat”
Claim · model-written summary
Each 1% reduction in apparent amylose corresponded to about 22 RVU higher peak viscosity.
- Taxon
- WheatTriticum aestivumt0
- Outcome
- peak viscositye0
- Direction
- increasee0
- Value
- 22 and 25 RVUe0
- Qualifier
- at 12% starch concentratione0
- Comparator
- apparent amylose contente1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Each 1% reduction in apparent or total amylose content corresponded to an increase in peak viscosity of about 22 and 25 RVU, respectively, at 12% starch concentration”
t0“Wheat”
e1“Apparent amylose content ranged from 17.5 to 23.5%”
Claim · model-written summary
Each 1% reduction in total amylose corresponded to about 25 RVU higher peak viscosity.
- Taxon
- WheatTriticum aestivumt0
- Outcome
- peak viscositye0
- Direction
- increasee0
- Value
- 25 RVUe0
- Qualifier
- at 12% starch concentratione0
- Comparator
- total amylose contente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Each 1% reduction in apparent or total amylose content corresponded to an increase in peak viscosity of about 22 and 25 RVU, respectively, at 12% starch concentration”
t0“Wheat”
Claim · model-written summary
Penawawa and Klasic lacked the 4A GBSS protein.
- Taxon
- WheatTriticum aestivumt0
- Material
- Penawawa and Klasice0
- Gene
- granule‐bound starch synthasee0
- Outcome
- missing the granule‐bound starch synthasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“lower amylose cultivars Penawawa and Klasic were missing the granule‐bound starch synthase (GBSS; ADPglucose starch glycosyl transferase, EC 2.4.4.21) protein associated with the Waxy gene locus on chromosome 4A ( Wx‐B1 locus)”
t0“Wheat”
Claim · model-written summary
Kanto 107 lacked both 7A and 4A waxy proteins.
- Taxon
- WheatTriticum aestivumt0
- Material
- Kanto 107e0
- Gene
- Wx‐A1 and Wx‐B1e0
- Outcome
- missing both the 7A and 4A waxy proteinse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kanto 107 was confirmed as missing both the 7A and 4A waxy proteins ( Wx‐A1 and Wx‐B1 loci)”
t0“Wheat”
Claim · model-written summary
The hardness NILs were null at the 4A locus.
- Taxon
- WheatTriticum aestivumt0
- Material
- hardness NILe0
- Gene
- 4A locuse0
- Outcome
- null at the 4A locuse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The hardness NIL also were shown to be null at the 4A locus”
t0“Wheat”
Claim · model-written summary
Amylose content generally corresponded to the number of GBSS proteins.
- Taxon
- WheatTriticum aestivumt0
- Gene
- GBSS proteinse0
- Outcome
- Apparent and total amylose contentse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Apparent and total amylose contents of prime starch generally corresponded well to the number of GBSS proteins”
t0“Wheat”
Claim · model-written summary
The hardness NILs tended to have higher amylose than other GBSS 4A nulls.
- Taxon
- WheatTriticum aestivumt0
- Material
- hardness NILe0
- Outcome
- amylose contentse0
- Direction
- highere0
- Comparator
- other GBSS 4A nullse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“hardness NIL tended to have somewhat higher amylose contents than did the other GBSS 4A nulls”
t0“Wheat”
Claim · model-written summary
Authors concluded reduced amylose due to decreased GBSS profoundly affects starch properties.
- Taxon
- WheatTriticum aestivumt0
- Gene
- GBSSe0
- Outcome
- starch gelatinization, pasting, and gelation propertiese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“reduced quantity of starch amylose due to decreased GBSS profoundly affects starch gelatinization, pasting, and gelation properties”
t0“Wheat”