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Importance of starch properties in quality oriented wheat breeding

M ariann Rakszegi, L ászló Láng, Z oltán Bedő Agricultural Research Institute of the HAS, Martonvásár, Hungary. Importance of starch properties in quality oriented wheat breeding. Starch in practice. Inert filler (?) Need of the processing industry - Japanese noodle

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Importance of starch properties in quality oriented wheat breeding

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  1. Mariann Rakszegi, László Láng, Zoltán BedőAgricultural Research Institute of the HAS, Martonvásár, Hungary Importance of starch properties in quality oriented wheat breeding

  2. Starch in practice • Inert filler (?) • Need of theprocessing industry • - Japanese noodle • increase of water absorption (meat and paper industry) • source of carbohydrates • Resistance starch • Starch is 65-70% of the dry weight of the kernel • 20-30% of starch is amylose

  3. Biosynthetic enzymes of starch Amilose/amilopectin ratio determines the end use of flour

  4. Aims • Studying diversity of starch propeties in 20 normal winter wheat genotypes (MV) • Starch content (Polarimetric method) • Amilose/amilopectin ratio (Megazyme) • Starch damage (Chopin SDmatic) • Starch viscosity (Rapid Visco Analyser)

  5. Starch content SD 5%= 7,2

  6. Frequency distribution of amylose content

  7. Amylose content of the varieties SD 5%= 5,4

  8. Viscosity (RVU) Time (min) RVA curve - Water absorption - Final product quality • ability to form a gel • sample quality • ability to withstand heating • factor for processes Temperature (C)

  9. RVA pasting profiles of the varieties for flour and starch

  10. RVA-derived pasting properties and starch damage of the varieties

  11. Frequency distribution of final viscosity

  12. Starch damage SD 5%= 2,3

  13. Hierarchical Cluster Analysis for starch properties Starch damage middle high low

  14. Summary • Great variability of starch properties were found in case of winter wheat varieties • There was a difference in variability of RVA results when flour or starch was measured, as proteins can influence results • As differences in starch properties can be important for the processing industry, further studies will be carried out

  15. Thanks for your attention This work is supported by the János Bolyai Fellowship EU FP-6 Healthgrain project

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