Milling and flour pasting properties of waxy endosperm mutant lines of bread wheat (Triticum aestivum L)

✍ Scribed by Yasui, Takeshi; Sasaki, Tomoko; Matsuki, Junko

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 125 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199904)79:5<687::aid-jsfa237>3.0.co;2-x

✦ Synopsis

Two waxy endosperm mutant lines, K107Wx1 and K107Wx2, derived from a bread wheat cultivar, Kanto 107, had a lower ýour yield in test milling and a lower peak temperature in ýour pasting measurement than their parent. Starch content in the kernel of waxy mutants was low, while fat and (1 Ç 3),(1 Ç 4)-b-D-glucan content was high compared with cv Kanto 107, but protein content was similar for all of them. Waxy mutants had less a-amylase activity than their non-waxy parent, and had lower peak viscosity of ýour paste in the pasting medium of water. A pasting test in silver nitrate solution increased peak viscosity in both waxy and non-waxy ýours. The viscosity of waxy ýour paste rapidly increased above 60ÄC, while that of non-waxy ýour paste increased gradually at 60-80ÄC. The diþ erence in pasting behaviour was attributed to the presence of amylose in starch granules.