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Showing 2 results for Starch
Farhad Nazarian Firouzabadi,
Volume 1, Issue 2 (2-2015)
Abstract
Starch, a complex carbohydrate, is a polymer of glucose residues. It occurs in two main forms: amylose, consisting of predominantly linear chains of glucose units linked by α(1-4) glycosidic bonds, and amylopectin, in which the chains are highly branched by the addition of α(1-6) glycosidic bonds. Depending upon the plant species and the site of storage, the proportion between these two components varies. In most plant species, amylose comprises about 20% of the starch and the rest is amylopectin. Although in its native form it has some applications in food and non-food industries, the properties of currently available starches (native starch) do not comply with most industrial standard and enhanced commercial applications. To obtain starches with particular properties such as starches with lower retrogradation and more freeze-thaw stability, starch is often chemically modified. Manipulation of the starch structure with chemical reactions or additives will eventually impart certain properties which are desired for industrial uses. Techniques including cross-linking (to strengthen against shear) or acetylation (to reduce the retrogradation) are the most common starch modifications. The use of chemicals, however, may not only cause concern over health and safety, but there is also a cost involved with the chemical modification. Knocking out/ over expression of genes involved in starch biosynthesis, has resulted to alteration of starch physic-chemical properties. Production of biopolymers consisting of glucose residues linked by α(1-3) and α(1-6) or an alternatives [(α(1-3,6), α(1-4,6)] of these linkages, are among hot topics in polysaccharides research fields.
Behnaz Seifolahpour, Sohbat Bahraminejad, Kianoosh Cheghamirza, Shahryar Sasani,
Volume 11, Issue 1 (9-2024)
Abstract
Wheat is regarded as one of the most important cereal crops and a fundamental food staple worldwide. Bread is the primary and the main product of wheat, and its optimal quality is crucial for enhancing taste, extending shelf life, and reducing waste. In this study, some genetic parameters associated with the grain quality characteristics of 131 F6 lines resulting from the cross of Marvdasht × Nurstar cultivars (along with parents) were evaluated by measuring traits including grain protein content, moisture, starch, neutral detergent fibers (NDF), falling number, total gluten, strong gluten, weak gluten and dry gluten. The results of this study showed that the lines had highly significant differences only for grain protein content and Falling number. Results indicated that some lines had higher values than parents for important traits such as grain protein content. The results of the cluster analysis confirmed the diversity between the lines. Group five with 31 lines showed the highest mean for grain protein content. Protein content showed a significantly positive correlation with gluten-related traits. The lowest and highest values of phenotypic, genetic, and environmental variation coefficients were obtained for starch percentage and falling's number, respectively. The significant difference between the coefficient of genetic and phenotypic changes in traits such as grain starch and gluten indicate the greater influence of the environment on the traits. Protein and falling numbers had high heritability and genetic advancement. According to the results of this study, due to their high diversity and minimal environmental influence, the grain protein content and falling number traits can be used as selection criteria for superior lines (28, 35, 81, and 100).
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