Effect of wheat puroindoline alleles on functional properties of starch

European Food Research and Technology

Volumn 226, Issue 5, 2008, Pages 1205-1212

  Brites, Carla Moita ^a   Santos, Carla Alexandra Lourenço Dos ^a   Bagulho, Ana Sofia ^b   Beirão Da Costa, Maria Luísa ^c  

^a Estacao Agronomica Nacional   (Portugal)

^b Instituto Nacional de Investigacao Agraria e das Pescas   (Portugal)

^c INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

DSC; Hardness; Puroindolines; RVA; SEM; Wheat starch

Indexed keywords

CROPS; DIFFERENTIAL SCANNING CALORIMETRY; LIGHT SCATTERING; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; THERMODYNAMIC PROPERTIES;

PUROINDOLINES; RAPID VISCO-ANALYSER (RVA); WHEAT STARCH;

STARCH;

TRITICUM AESTIVUM;

EID: 38949194167     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0711-z     Document Type: Article

References (50)

1. Pomeranz Y, Williams RC (1990) In: Pomeranz Y (ed) Advances in cereal science and technology, vol 10. American Association of Cereal Chemists, St Paul, pp 471-548
2. Law CN, Young CF, Brown JWS, Snape JW, Worland JW (1978) In: Seed protein improvement by nuclear techniques. International Atomic Energy Agency, Vienna, pp 483-502
3. Greenwell P, Schofield JD (1986) Cereal Chem 63:379-380
4. Morris C (2002) Plant Mol Biol 48:633-647
5. Sourdille P, Perretant MR, Charmet G, Leroy P, Gautier MF, Jourdrier P, Nelson JC, Sorrels ME, Bernard M (1996) Theor Appl Gen 93:580-586
6. Gale KR (2005) J Cereal Sci 41:181-192
7. Giroux MJ, Morris CF (1997) Theor Appl Gen 95:857-864
8. Lillemo M, Morris CF (2000) Theor Appl Gen 100:1100-1107
9. Ikeda TM, Ohnishi N, Nagamine T, Oda S, Hisatomi T, Yano H (2005) J Cereal Sci 41:1-6
10. Brites C, Bagulho AS, Muacho MC, Gomes C, Antunes P, Maçãs B (2003) Melhoramento 38:107-120
11. Bagulho AS, Muacho MC, Carrillo JM, Brites C (2003) Influence of glutenin and puroindoline composition on the quality of bread wheat varieties commercialized in Portugal, In: Lafiandra D, Masci S, D'Ovidio R (eds) The gluten proteins, RSC, Cambridge, pp 113-116
12. Gautier M, Aleman M, Guirao A, Marion D, Joudrier P (1994) Plant Mol Biol 25:43-57
13. Marion D, Gautier MF, Joudrier P, Ptak M, Pezolet M, Forest E, Clark DC, Broekaert W (1994) Structure and function of wheat lipids binding proteins. In: Univ. Degli Studi Della Tuscia (ed) Wheat kernel proteins, molecular and functional aspects. Viterbo, pp 175-180
14. Dubriel L, Compoint JP, Marion D (1997) J Agr Food Chem 455:108-116
15. Igrejas G, Gaborit T, Oury F-X, Chiron H, Marion D, Branlard G (2001) J Cereal Sci 34: 37-47
16. Tester RF, Morrison WR (1990) Cereal Chem 67:551-557
17. Zeng M, Morris CF, Batty IL, Wrigley CW (1997) Cereal Chem 74:63-71
18. Sasaki T, Matsuki J (1998) Cereal Chem 75:525-529
19. León AE, Barrera GN, Pérez GT, Ribotta PD, Rosell CM (2006) Eur Food Res Technol 224:187-192
20. Peng M, Gao M, Abdel-Aal E, Hucl P, Chibbar R (1999) Cereal Chem 76:375-379
21. Peterson DG, Fulcher RG (2001) Food Res Int 34:357-363
22. Turhan M, Gunasekaran S (2002) J Food Eng 52:1-7
23. Vermeylen R, Goderis B, Reynaers H, Delcour JA (2005) Carbohydr Polym 62:170-181
24. Dellaporta SL, Wood J, Hicks JB (1983) Plant Mol. Biol Rep 1:19-21
25. Corona V, Gazza L, Zanier R, Pogna NE (2001) J Genet Breed 55:187-189
26. Hayakawa K, Tanaka K, Nakamura T, Endo S, Hoshino T (1997) Cereal Chem 74:576-580
27. International Standardization Organization (2006), ISO/DIS 6647-2. Rice-determination of amylose content 2: routine method, p 10
28. AACC (2000) Approved methods of the AACC, 10th edn. American Association of Cereal Chemists, St Paul
29. Batey IL, Curtin BM (2000) Cereal Chem 77:754-760
30. ® User's guide-release, 8th edn. In: Sas Institute Inc. (ed) Cary, NC, p 1028
31. Raeker MÖ, Gaines CS, Finney PL, Donelson T (1998) Cereal Chem 75:721-728
32. Pitts MJ, Liao K, Glenn G (1989) Classifying wheat kernel milling performance via starch granule size. Paper 893566, American Society of Agricultural Engineers
33. Bechtel DB, Zayas I, Dempster R, Wilson JD (1993) Cereal Chem 70:238-240
34. Gaines C, Raeker M, Tille YM, Finney P, Wilson J, Bechtel D, Martin R, Seib P, Lookhart G, Donelson T (2000) Cereal Chem 77:163-168
35. Igrejas G, Faucher B, Bertrand D, Guibert D, Leroy P, Branlard G (2002) J Cereal Sci 35: 103-107
36. Ming Z, Morris CF, Batey IL, Wrigley CW (1997) Cereal Chem 74:63-71
37. Jane J, Chen YY, Lee LF, McPherson AE, Wong KS, Radosavljevic M, Kasemsuwan T (1999) Cereal Chem 76:629-637
38. Sasaki T, Yasui T, Matsuki J (2000) Cereal Chem 77:58-63
39. Abdel-Aal ES, Hucl P, Chibbar RN, Han HN, Demeke T (2002) Cereal Chem 79:458-464
40. Chakraborty M, Matkovic K, Grier DG, Jarabek EL, Berzonsky WA, McMullen MS, Doehlert DC (2004) Starch 56:339-347
41. Chiotelli E, Le Meste M (2002) Cereal Chem 79:286-293
42. Ao Z, Jane J (2007) Carbohydr Polym 67:46-55
43. Fujita S, Yamamoto H, Sugimoto Y, Morita N, Yamamori M (1998) J Cereal Sci 27:1-5
44. Brites C, Rodríguez QM, Vásquez JF, Bagulho AS, Carrillo JM (2006). Influencia del genotipo waxy y de las puroindolinas en parámetros de calidad de variedades españolas y portuguesas de trigo panadero. In: Proceedings of the Cong. Int. Ciencia y Tecnología de los Alimentos, Córdoba, p 473
45. Marcoz-Ragot C, Gateau I, Koenig J, Delaire V, Branlard G (2000) Plant Breed 119:305-309
46. Iwona K, Rotkiewicz D, Tańska M (2005) Eur Food Res Technol 220:20-24
47. Morrison WR (1995) Cereal Foods World 40:437-446
48. Matsuki J, Yasui T, Kohyama K, Sasaki T (2003) Cereal Chem 80:476-480
49. Noda T, Tohnooka T, Taya S, Suda I (2001) Cereal Chem 78:395-399
50. Falcão-Rodrigues MM, Moldão-Martins M, Beirão-da-Costa ML (2005) Food Chem 93:459-465