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Starch Properties of Wheat High in Resistant Starch and Correlation of Nutritional Components and Resistant Starch

Author: ZhangZhiZhuan
Tutor: ChenDuoZuo；WuDianXing；ShiYingYao
School: Anhui Agricultural University
Course: Crop Genetics and Breeding
Keywords: wheat resistant starch (RS) starch properties main nutritional components
CLC: S512.1
Type: Master's thesis
Year: 2008
Downloads: 122
Quote: 1
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Abstract


A wheat mutant high in resistant starch（RS） named WRS-1 had been identified from generations of Sumai No.6 via mutant breeding.The starch properties of mutant have been investigated.And 94 spring wheat materials have been collected to study the correlation of RS content and main nutritional components of wheat starch in order to provide some assistant breeding methods for wheat breeding which is high in RS content.The results were as follows.1 Starch properties of the wheat mutant which is high in RSTotal starch,amylose,free glucose and RS content were significant higher in mutant WRS-1 than that in Sumai No.6,while crude lipid and protein content were significant lower.The RS content in mutant WRS-1 was over 6 times higher than that in Sumai No.6. Starch granule from WRS-1 displayed two types of shape,which were dish and roundness. The percentage of dish was higher and the shape is irregular.Starch viscosity and swelling of WRS-1 were significant lower than that of Sumai No.6.The side chains of amylopectin with degree of polymerization（DP）≤17 reduced but DP≥18 increased in WRS-1 compared to Sumai No.6.The amylopectin chain ration（ACR,expressed as the ratio of （∑DP≤9）/（∑DP DP≤24）） were 0.550.The iodine-binding starch complex had a higherλmax of absorbance.The rate and degree of digestion were higher in WRS-1 in four treatments,such as retrogradation,non-retrogradation,noddles and white bread.It showed that starch from WRS-1 resisted digestion.2 Correlation sudy of main nutritional components and resistant starch.It showed that:AAC had significant effect on both RS content of cooked and uncooked flour while crude lipid content had no.The regression equation:Y1=-0.745+ 0.134X1（apparent amylose content X1,resistant starch content of cooked wheat flour Y1）. Protein content had significant effect on RS content of uncooked flour but have no correlation with that of cooked flour.The regression equation:=-3.190+0.747X1-0.409X2（crude lipid content X2,resistant starch content of raw wheat flour Y2）.The interaction effect between RS content of cooked and uncooked flour was also observed to be significant.The regression equation:Y1=1.199+0.083Y2.

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