Mariann Rakszegi, László Láng, Zoltán 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

- 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

citoplazmaszacharózszacharóz

szacharózADPGPP

citoplazma

amiloplaszt

szaharóz

G1P

ADP-glükóz

G1P ADPG SSI SSIISSIII

GBSS

BEIBEII DBE

75% amilopektin

25% amilóz

ADPGPP

ADPGPP

7A, 7D, 4A

citoplazmaszacharózszacharóz

szacharózADPGPP

citoplazma

amiloplaszt

szaharóz

G1P

ADP-glükóz

G1P ADPG SSI SSIISSIII

GBSS

BEIBEII DBE

75% amilopektin

25% amilóz

ADPGPP

ADPGPP

7A, 7D, 4A

Biosynthetic enzymes of starchBiosynthetic enzymes of starch

LokuszLokusz KromoszómaKromoszóma

Wx-A1Wx-A1 7A7A

Wx-D1Wx-D1 7D7D

Wx-B1Wx-B1 4A4AAmilose/amilopectin ratio determines the end use of flour

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)

Starch content

50

55

60

65

70

75

80

85

90M

V-M

AZ

UR

KA

MV

-SU

VE

GE

S

MV

-RE

GIM

EN

T

BA

NK

UT

I-1

20

1

MV

-KO

DM

ON

MV

-SU

BA

MV

-EM

ES

E

MV

-HO

MB

AR

MV

-MA

RS

AL

L

MV

-MA

GV

AS

MV

-MA

MB

O

MV

-PIR

OS

KA

MV

-MA

GD

AL

EN

A

BE

ZO

ST

AJ

A-1

MV

-MA

TY

O

MV

-PA

LO

TA

S

JU

BIL

EJ

NA

JA

-50

MV

-BE

RE

S

MV

-MA

RT

INA

MV

-PA

LM

A

wa

xy

SD 5% = 7,2

Frequency distribution of amylose content

02468

101214161820222426

20 22 24 26 28 30 32

Amylose [%]

Fre

qu

ency

[%

]

Amylose content of the varieties

0

5

10

15

20

25

30

35

waxy

MV-M

AZURKA

MV-R

EGIM

ENT

MV-P

ALOTAS

MV-H

OM

BAR

MV-M

AMBO

MV-M

AGDALENA

MV-E

MESE

MV-S

UBA

MV-B

ERES

MV-S

UVEGES

MV-K

ODM

ON

MV-M

ARTINA

MV-M

AGVAS

JUBIL

EJNAJA

-50

MV-M

ATYO

MV-P

ALMA

BANKUTI-120

1

MV-M

ARSALL

BEZOST

AJA-1

MV-P

IROSKA

amyl

ose

%

SD 5% = 5,4

40

50

60

70

80

90

100

0 2 4 6 8 10 12 14 16 18 20

Viscosity (RVU)

Time (min)Tem

per

atu

re (

C)

RVA curve

- Water absorption

- Final product quality

- ability to form a gel - sample quality

- ability to withstand heating- factor for processes

RVA pasting profiles of the varieties for flour and starch

RVA-derived pasting properties and starch damage of the varieties

StarchStarch FlourFlourMin.-Min.-Max.Max.

MeanMean SDSD Min.-Max.Min.-Max. MeanMean SDSD

Viscosity at peak [cP]Viscosity at peak [cP] 3236-49323236-4932 40584058 467467 2496-34362496-3436 30323032 293293

Viscosity at hold [cP]Viscosity at hold [cP] 2420-39232420-3923 31673167 427427 1540-18421540-1842 16531653 9090

Viscosity final [cP]Viscosity final [cP] 4706-63104706-6310 55625562 526526 3019-37763019-3776 33533353 212212

Breakdown [cP]Breakdown [cP] 659-1364659-1364 891891 218218 850-1870850-1870 13801380 315315

Pasting Temp. [ºC]Pasting Temp. [ºC] 79.8-87.9579.8-87.95 84.584.5 1.871.87 75.6-86.775.6-86.7 8484 2.92.9

Peak Time [min] Peak Time [min] 9.5-10.59.5-10.5 10.110.1 0.320.32 9-9.69-9.6 9.39.3 0.160.16

Setback [cP]Setback [cP] 1897-27671897-2767 23952395 220220 1479-19731479-1973 17001700 139139

Starch damage (UCDc)Starch damage (UCDc) -- -- -- 10.5-20.510.5-20.5 16.1716.17 2.32.3

Frequency distribution of final viscosity

0

5

10

15

20

25

1900 4700 5000 5300 5600 5900 6200

Final Viscosity (cP)

Fre

quen

cy (%

)

Starch damage

0

5

10

15

20

25

UC

Dc

MV-M

ATYOM

V-REG

IMENT

MV-H

OMBAR

BANKUTI-1

201

MV-M

AZURKAM

V-BERES

BEZOST

AJA-1

MV-P

ALOTAS

JUBIL

EJNAJA

-50

MV-M

AGDALENA

MV-M

ARTINA

MV-S

UBAM

V-KODM

ON

MV-S

UVEGES

MV-M

ARSALL

MV-M

AMBO

MV-E

MESE

MV-P

ALMA

MV-P

IROSKA

MV-M

AGVAS

Water absorption - starch damage

y = 0,4966x + 52,138R2 = 0,1033

15

25

35

45

55

65

75

0 20 40

Farinograph water absorption %

UC

Dc

Hardness-Starch damagey = 0,1002x + 11,138

R2 = 0,6642

0

5

10

15

20

25

0 20 40 60 80 100

Hardness Index

UC

Dc

SD 5% = 2,3

Hierarchical Cluster Analysis for starch

properties

middle

high

low

Starch damage

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

This work is supported by the János Bolyai Fellowship

EU FP-6 Healthgrain project

Thanks for your attention