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Article: Diversity of starch pasting properties in Iranian hexaploid wheat landraces

TitleDiversity of starch pasting properties in Iranian hexaploid wheat landraces
Authors
Issue Date1997
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 1997, v. 74 n. 4, p. 417-423 How to Cite?
AbstractWheat landraces possess a wide diversity in starch physical properties that could be useful in breeding for improved quality of specific products, such as various types of Asian noodles. The pasting properties (using a Rapid Visco-Analyser [RVA]) and flour swelling volume (FSV, using silver nitrate to inactivate α-amylase activity) of wholemeal, were measured for 242 hexaploid accessions of Iranian landrace wheat. FSV values and the peak viscosities were positively correlated (r = 0.73***). FSV values in the landraces ranged from 8.3 to 15.9 mL/g and peak viscosities ranged from 139 to 305 RVA units (RVU). In comparison, FSV of cvs. Eradu and Klasic were 18.6 and 15.0 mL/g, and peak viscosities were 355 and 303 RVU, respectively. Of the landraces, Iranian Wheat Accession (IWA) 8602488 had the highest peak viscosity (305 RVU) and exceptionally high hot- and cool-paste viscosities. Two accessions, IWA 8602430 and 8600544, displayed pasting characteristics considered desirable for high-quality Japanese white-salted noodles. Four landraces were identified that had starch with unusually high resistance to shear-thinning. Texture profile analysis was done on the wholemeal gels formed in the RVA canister. The variation in parameters such as hardness, chewiness, and adhesiveness in the landraces greatly exceeded that in the cultivars. The hot-paste viscosity, breakdown, setback, and final viscosity values, but not the peak viscosity or FSV, were highly significantly correlated with the hardness, chewiness, and adhesiveness of the gel. The Iranian landraces appear to present useful genetic variation for developing wheats for special uses.
Persistent Identifierhttp://hdl.handle.net/10722/178606
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
References

 

DC FieldValueLanguage
dc.contributor.authorBhattacharya, Men_US
dc.contributor.authorJafariShabestari, Jen_US
dc.contributor.authorQualset, COen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:48:39Z-
dc.date.available2012-12-19T09:48:39Z-
dc.date.issued1997en_US
dc.identifier.citationCereal Chemistry, 1997, v. 74 n. 4, p. 417-423en_US
dc.identifier.issn0009-0352en_US
dc.identifier.urihttp://hdl.handle.net/10722/178606-
dc.description.abstractWheat landraces possess a wide diversity in starch physical properties that could be useful in breeding for improved quality of specific products, such as various types of Asian noodles. The pasting properties (using a Rapid Visco-Analyser [RVA]) and flour swelling volume (FSV, using silver nitrate to inactivate α-amylase activity) of wholemeal, were measured for 242 hexaploid accessions of Iranian landrace wheat. FSV values and the peak viscosities were positively correlated (r = 0.73***). FSV values in the landraces ranged from 8.3 to 15.9 mL/g and peak viscosities ranged from 139 to 305 RVA units (RVU). In comparison, FSV of cvs. Eradu and Klasic were 18.6 and 15.0 mL/g, and peak viscosities were 355 and 303 RVU, respectively. Of the landraces, Iranian Wheat Accession (IWA) 8602488 had the highest peak viscosity (305 RVU) and exceptionally high hot- and cool-paste viscosities. Two accessions, IWA 8602430 and 8600544, displayed pasting characteristics considered desirable for high-quality Japanese white-salted noodles. Four landraces were identified that had starch with unusually high resistance to shear-thinning. Texture profile analysis was done on the wholemeal gels formed in the RVA canister. The variation in parameters such as hardness, chewiness, and adhesiveness in the landraces greatly exceeded that in the cultivars. The hot-paste viscosity, breakdown, setback, and final viscosity values, but not the peak viscosity or FSV, were highly significantly correlated with the hardness, chewiness, and adhesiveness of the gel. The Iranian landraces appear to present useful genetic variation for developing wheats for special uses.en_US
dc.languageengen_US
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_US
dc.relation.ispartofCereal Chemistryen_US
dc.titleDiversity of starch pasting properties in Iranian hexaploid wheat landracesen_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0030868670en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0030868670&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume74en_US
dc.identifier.issue4en_US
dc.identifier.spage417en_US
dc.identifier.epage423en_US
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridBhattacharya, M=7102111602en_US
dc.identifier.scopusauthoridJafariShabestari, J=6507872495en_US
dc.identifier.scopusauthoridQualset, CO=6603851256en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US

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