Starch molecular fractionation of bread wheat varieties Fraccionamiento molecular del almidón de variedades trigo pan
The starch composition of bread making wheat seeds (Triticum aestivum subsp. vulgare) of the Argentine commercial varieties Buck Charrua, Buck Ombú, Buck Guaraní, Buck Catriel and Buck Poncho was analyzed by two different methods. One of these depends on the differential solubility of amylose and am...
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| Format: | Article |
| Language: | English |
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Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba
2007-06-01
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| Series: | Agriscientia |
| Subjects: | |
| Online Access: | http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1668-298X2007000100002 |
| _version_ | 1819044863064145920 |
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| author | V. Corcuera E. M. Salmoral J. C. Salerno C. R. Krisman |
| author_facet | V. Corcuera E. M. Salmoral J. C. Salerno C. R. Krisman |
| author_sort | V. Corcuera |
| collection | DOAJ |
| description | The starch composition of bread making wheat seeds (Triticum aestivum subsp. vulgare) of the Argentine commercial varieties Buck Charrua, Buck Ombú, Buck Guaraní, Buck Catriel and Buck Poncho was analyzed by two different methods. One of these depends on the differential solubility of amylose and amylopectin in a water:butanol mixture whilst the other process is based on the use of the lectin Concanavalin A. These methods were complemented by spectrophotometric determinations to enable the identification of the á-D- glucanes and also improved the comparative quantitation of the amylose and amylopectin fractions. As a result of this, no significant variations for starch content (ANOVA, F4- 8= 0.7; p ≥ 0.05) were found among these varieties, although strong differences were found for amylose (ANOVA, F4- 8= 44.4; p ≥ 0.01) and amylopectin content (ANOVA, F4- 8= 77.1; p ≥ 0.01). These results and the fact that no differences were found for amylose (ANOVA, F2- 8= 0.3) and amylopectin among years within the same variety (ANOVA, F2- 8:0.8) at p ≥0.01 led to the conclusion that the diverse properties and end-uses of the starch mainly depend on the genotype, and that starch quality is null or scarcely influenced by the environment. This knowledge must be taken into account for wheat breeding purposes.<br>Se analizó la composición del almidón de granos de trigo pan (Triticum aestivum subsp. v u l g a r e) de las variedades comerciales argentinas Buck Charrúa, Buck Ombú, Buck Guaraní, Buck Catriel y Buck Poncho mediante dos métodos diferentes. Uno de ellos depende de la solubilidad diferencial de la amilosa y amilopectina en una mezcla de agua:butanol, mientras que el otro proceso está basado en el uso de la lectina Concanavalina A. Estos métodos fueron complementados mediante determinaciones espectrofotométricas que facilitaron la identificación de los á-D-glucanos y también permitieron mejorar la cuantificación comparativa de las fracciones amilosa y amilopectina. Los resultados obtenidos indican que no existen diferencias significativas entre variedades para contenido de almidón (ANOVA, F4- 8: 0.7; p: 0.05), aunque si se hallaron fuertes diferencias para el contenido de amilosa (ANOVA, F4- 8: 44.4; p: 0.01) y amilopectina (ANOVA, F4- 8: 77.1; p: 0.01). Estos resultados y el hecho de que para una misma variedad no se encontraron diferencias entre años para el contenido de amilosa (ANOVA, F2- 8: 0.3) ni amilopectina (ANOVA, F2- 8: 0.8) permiten afirmar que las diversas propiedades y uso final del almidón dependen del genotipo y que la calidad está nula o escasamente influenciada por el medio ambiente. Este conocimiento debe ser tenido en cuenta con fines de mejoramiento genético. |
| first_indexed | 2024-12-21T10:19:26Z |
| format | Article |
| id | doaj.art-826c745ae78a4a40883c350d2e504654 |
| institution | Directory Open Access Journal |
| issn | 0327-6244 1668-298X |
| language | English |
| last_indexed | 2024-12-21T10:19:26Z |
| publishDate | 2007-06-01 |
| publisher | Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba |
| record_format | Article |
| series | Agriscientia |
| spelling | doaj.art-826c745ae78a4a40883c350d2e5046542022-12-21T19:07:29ZengFacultad de Ciencias Agropecuarias, Universidad Nacional de CórdobaAgriscientia0327-62441668-298X2007-06-012411118Starch molecular fractionation of bread wheat varieties Fraccionamiento molecular del almidón de variedades trigo panV. CorcueraE. M. SalmoralJ. C. SalernoC. R. KrismanThe starch composition of bread making wheat seeds (Triticum aestivum subsp. vulgare) of the Argentine commercial varieties Buck Charrua, Buck Ombú, Buck Guaraní, Buck Catriel and Buck Poncho was analyzed by two different methods. One of these depends on the differential solubility of amylose and amylopectin in a water:butanol mixture whilst the other process is based on the use of the lectin Concanavalin A. These methods were complemented by spectrophotometric determinations to enable the identification of the á-D- glucanes and also improved the comparative quantitation of the amylose and amylopectin fractions. As a result of this, no significant variations for starch content (ANOVA, F4- 8= 0.7; p ≥ 0.05) were found among these varieties, although strong differences were found for amylose (ANOVA, F4- 8= 44.4; p ≥ 0.01) and amylopectin content (ANOVA, F4- 8= 77.1; p ≥ 0.01). These results and the fact that no differences were found for amylose (ANOVA, F2- 8= 0.3) and amylopectin among years within the same variety (ANOVA, F2- 8:0.8) at p ≥0.01 led to the conclusion that the diverse properties and end-uses of the starch mainly depend on the genotype, and that starch quality is null or scarcely influenced by the environment. This knowledge must be taken into account for wheat breeding purposes.<br>Se analizó la composición del almidón de granos de trigo pan (Triticum aestivum subsp. v u l g a r e) de las variedades comerciales argentinas Buck Charrúa, Buck Ombú, Buck Guaraní, Buck Catriel y Buck Poncho mediante dos métodos diferentes. Uno de ellos depende de la solubilidad diferencial de la amilosa y amilopectina en una mezcla de agua:butanol, mientras que el otro proceso está basado en el uso de la lectina Concanavalina A. Estos métodos fueron complementados mediante determinaciones espectrofotométricas que facilitaron la identificación de los á-D-glucanos y también permitieron mejorar la cuantificación comparativa de las fracciones amilosa y amilopectina. Los resultados obtenidos indican que no existen diferencias significativas entre variedades para contenido de almidón (ANOVA, F4- 8: 0.7; p: 0.05), aunque si se hallaron fuertes diferencias para el contenido de amilosa (ANOVA, F4- 8: 44.4; p: 0.01) y amilopectina (ANOVA, F4- 8: 77.1; p: 0.01). Estos resultados y el hecho de que para una misma variedad no se encontraron diferencias entre años para el contenido de amilosa (ANOVA, F2- 8: 0.3) ni amilopectina (ANOVA, F2- 8: 0.8) permiten afirmar que las diversas propiedades y uso final del almidón dependen del genotipo y que la calidad está nula o escasamente influenciada por el medio ambiente. Este conocimiento debe ser tenido en cuenta con fines de mejoramiento genético.http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1668-298X2007000100002TrigoAmilopectinaAmilosaFraccionamiento de almidónWheatAmylopectinAmyloseStarch fractionation |
| spellingShingle | V. Corcuera E. M. Salmoral J. C. Salerno C. R. Krisman Starch molecular fractionation of bread wheat varieties Fraccionamiento molecular del almidón de variedades trigo pan Agriscientia Trigo Amilopectina Amilosa Fraccionamiento de almidón Wheat Amylopectin Amylose Starch fractionation |
| title | Starch molecular fractionation of bread wheat varieties Fraccionamiento molecular del almidón de variedades trigo pan |
| title_full | Starch molecular fractionation of bread wheat varieties Fraccionamiento molecular del almidón de variedades trigo pan |
| title_fullStr | Starch molecular fractionation of bread wheat varieties Fraccionamiento molecular del almidón de variedades trigo pan |
| title_full_unstemmed | Starch molecular fractionation of bread wheat varieties Fraccionamiento molecular del almidón de variedades trigo pan |
| title_short | Starch molecular fractionation of bread wheat varieties Fraccionamiento molecular del almidón de variedades trigo pan |
| title_sort | starch molecular fractionation of bread wheat varieties fraccionamiento molecular del almidon de variedades trigo pan |
| topic | Trigo Amilopectina Amilosa Fraccionamiento de almidón Wheat Amylopectin Amylose Starch fractionation |
| url | http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1668-298X2007000100002 |
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