Functionality of chemically modified wild-type, partial waxy and waxy starchesfrom tetraploid wheats

Publication Year:
2010
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Repository URL:
http://digitalcommons.unl.edu/foodsciefacpub/108
Author(s):
Hansen, L. E.; Jackson, David S.; Wehling, R. L.; Graybosch, Robert A.
Tags:
Tetraploid wheat; Starch; Functional properties; Amylose; Waxy alleles; Cross-linking; Substitution; Modified starches; Food Science
article description
Partial waxy (reduced-amylose) and fully waxy (amylose-free) tetraploid durum wheats (Triticum turgidum L. var durum) were developed by introgression of null alleles at the Wx-A1 and Wx-B1 loci from common hexaploid wheat (Triticum aestivum L.). Purified starches were obtained from each genotype, and chemically modified by: 1) cross-linking with phosphorus oxychloride, 2) substitution with propylene oxide, and 3) sequential cross-linking with phosphorus oxychloride followed by substitution with propylene oxide. Functional properties were compared to blends of waxy and wild-type durum starches of known amylose contents. Significant differences in functionality were observed amongst the genotypes and blends after each modification. Waxy (0% amylose) and wild-type (30% amylose) typically were at the extremes of the observed ranges of functional properties. In general, the functional properties of the chemically modified starches were dependent upon amylose content. Starches from Wx-B1 null lines (24% amylose), were an exception. After substitution, such starches had the significantly highest value for RVA final viscosity, and generally performed in a manner similar to starch blends of 12-18% amylose.