Starch swelling power and amylose content of triticale and Triticum timopheevii germplasm

Journal of Cereal Science

Volumn 49, Issue 3, 2009, Pages 393-397

  Dennett, Angela L ^a   Schofield, Peter R ^a,b   Roake, Jeremy E ^a   Howes, Neil K ^a   Chin, James ^b  

^a UNIVERSITY OF SYDNEY   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

GBSS; Starch; Triticale; Triticum timopheevii

Indexed keywords

ANIMALIA; SECALE CEREALE; TRITICOSECALE; TRITICUM AESTIVUM; TRITICUM TIMOPHEEVII;

EID: 67349186658     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2009.01.005     Document Type: Article

References (37)

1. Ball S.G., and Morell M.K. From bacterial glycogen to starch: understanding the biogenesis of the plant starch granule. Annual Review of Plant Biology 54 (2003) 207-233
2. Bewley J.D., and Black M. Seeds: Physiology of Development and Germination. second ed. (1994), Plenum Press, New York
3. Blazek J., and Copeland L. Pasting and swelling properties of wheat flour and starch in relation to amylose content. Carbohydrate Polymers 71 (2008) 380-387
4. Chao S., Sharp P.J., Worland A.J., Warham E.J., Koebner R.M.D., and Gale M.D. RFLP based genetic maps of wheat homeologous group 7 chromosomes. Theoretical and Applied Genetics 78 (1989) 495-504
5. Echt C.S., and Schwartz D. Evidence for the inclusion of controlling elements within the structural gene at the waxy locus in maize. Genetics 99 (1981) 275-284
6. Hayden, M.J., 1999. Genetic factors influencing white salted noodle quality. PhD thesis, University of Sydney, Australia.
7. He Y., Han Y., Jiang L., Xu C., Lu J., and Xu M. Functional analysis of starch-synthesis genes in determining rice eating and cooking qualities. Molecular Breeding 18 (2006) 277-290
8. Kiribuchi-Otobe C., Nagamine T., Yanagisawa T., Ohnishi S., and Yamaguchi I. Production of hexaploid wheats with waxy endosperm character. Cereal Chemistry 74 (1997) 72-74
9. Konik-Rose C.M., Moss R., Rahman S., Appels R., Stoddard F., and McMaster G. Evaluation of the 40 mg swelling test for measuring starch functionality. Starch/Stärke 53 (2001) 14-20
10. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 (1970) 680-685
11. Lee M.R., Swanson B.G., and Baik B.K. Influence of amylose content on properties of wheat starch and breadmaking quality of starch and gluten blends. Cereal Chemistry 78 (2001) 701-706
12. Lehmann U., and Robin F. Slowly digestible starch - its structure and health implications: a review. Trends in Food Science & Technology 18 (2007) 346-355
13. Martin J.M., Talbert L.E., Habernicht D.K., Lanning S.P., Sherman J.D., Carlson G., and Giroux M.J. Reduced amylose effects on bread and white salted noodle quality. Cereal Chemistry 81 (2004) 188-193
14. Martin J.M., Sherman J.D., Lanning S.P., Talbert L.E., and Giroux M.J. Effect of variation in amylose content and puroindoline composition on bread quality in a hard spring wheat population. Cereal Chemistry 85 (2008) 266-269
15. Mikulikova D., and Kraic J. Natural sources of health-promoting starch. Journal of Food and Nutrition Research 45 (2006) 69-76
16. Miura H., Tanii S., Nakamura T., and Watanabe S. Genetic control of amylose content in wheat endosperm starch and differential effects of three Wx genes. Theoretical and Applied Genetics 89 (1994) 276-280
17. Miura H., and Sugawara A. Dosage three Wx genes on amylose synthesis in wheat endosperm. Theoretical and Applied Genetics 93 (1996) 1066-1070
18. Mohammadkhani A., Marshall D.R., Stoddard F.L., Uddin M.N., and Zao X. Amylose content in segregating populations of Einkorn, Emmer and Rye. Starch/Stärke 51 (1999) 66-73
19. Morita N., Maeda T., Miyazaki M., Yamamori M., Miura H., and Ohtsuka I. Effect of substitution of waxy-wheat flour for common flour on dough and baking properties. Food Science and Technology Research 8 (2002) 119-124
20. Nakamura T., Yamamori M., Hirano H., and Hidaka S. Identification of three Wx proteins in wheat (Triticum aestivum L.). Biochemistry and Genetics 31 (1993) 75-86
21. Nakamura T., Yamamori M., Hirano H., Hidaka S., and Nagamine T. Production of waxy (amylose-free) wheats. Molecular & General Genetics 248 (1995) 253-259
22. Oda M., Yasuda Y., Okazaki S., Yamauchi Y., and Yokoyama Y. A method of flour quality assessment for Japanese noodles. Cereal Chemistry 57 (1980) 253-254
23. Paschall E.F., and Whistler R.L. Starch Chemistry and Technology Volume 1 (1965), Academic Press, New York
24. Pham Van H., Maeda T., and Morita N. Waxy and high-amylose wheat starches and flours - characteristics, functionality and application. Trends in Food Science & Technology 17 (2006) 448-456
25. Regina, A., 2000. Genetic variability of starch in Triticum sp. PhD thesis, University of Sydney, Australia.
26. Schofield, P.R., Dennett, A., Howes, N.K., Chin, J., 2008. Antibodies as a breeding aid in the production of novel designer wheats with unique health attributes, in: Panozzo, J.F., Black, C.K. (Eds.), Proceedings of the 58th Australian Cereal Chemistry Conference. ACCC DownUnder Section, Surfers Paradise, Australia, pp. 91-94.
27. Sharma R., Cooper K.V., and Jenner C.F. Genetic variation for 'waxy' proteins and starch characteristics of triticale. In: Arseniuk E. (Ed). Proceedings of the 5th International Triticale Symposium (2002), International Triticale Association, Radzikow, Poland 245-251
28. Soh H.N., Sissons M.J., and Turner M.A. Effect of starch granule size distribution and elevated amylose content on durum dough rheology and spaghetti cooking quality. Cereal Chemistry 83 (2006) 513-519
29. Stoddard F.L. Survey of starch particle-size distribution in wheat and related species. Cereal Chemistry 76 (1999) 145-149
30. Svihus B., Uhlen A.K., and Harstad O.M. Effect of starch granule structure, associated components and processing on nutritive value of cereal starch: a review. Animal Feed Science and Technology 122 (2005) 303-320
31. Tester R.F., and Morrison W.R. Swelling and gelatinization of cereal starches 1. Effects of amylopectin, amylose and lipids. Cereal Chemistry 67 (1990) 551-557
32. Toyokawa H., Rubenthaler G.L., Powers J.R., and Schanus E.G. Japanese noodle qualities II. Starch components. Cereal Chemistry 66 (1989) 387-391
33. Tsai C.Y. The function of the waxy locus in starch synthesis in maize endosperm. Biochemistry and Genetics 11 (1974) 83-96
34. Yamamori M., Nakamura T., Endo T.R., and Nagamine T. Waxy protein deficiency and chromosomal location of coding genes in common wheat. Theoretical and Applied Genetics 89 (1994) 179-184
35. Yasui T., Sasaki T., Matsuki J., and Yamamori M. Waxy endosperm mutants of bread wheat (Triticum aexstivum L.) and their starch properties. Breeding Science 47 (1997) 161-163
36. Zhao X., and Sharp P. An improved 1-D SDS-PAGE method for the identification of the three bread wheat 'Waxy' proteins. Journal of Cereal Science 23 (1996) 191-193
37. Zhu T., Jackson D.S., Wehling R.L., and Geera B. Comparison of amylose determination methods and the development of a dual wavelength iodine binding technique. Cereal Chemistry 85 (2008) 51-58