THE CONTENT AND QUALITATIVE COMPOSITION OF STARCH IN BREAD WHEAT SAMPLES

UDК 633.111.1+547.458.6

  • Olga Grigorievna Smirnova Institute of Cytology and Genetics, Siberian Branch of Russian Academy of Sciences Email: planta@bionet.nsc.ru
  • Vladimir Georgievich Goldstein All-Russian Research Institute of Starch and Starch-containing Raw Materials Processing – Branch of Russian Potato Re-search Centre Email: 6919486@mail.ru
  • Liliya Petrovna Nosovskaya All-Russian Research Institute of Starch and Starch-containing Raw Materials Processing – Branch of Russian Potato Re-search Centre Email: vniik@arrisp.ru
  • Larisa Vladimirovna Adikaeva All-Russian Research Institute of Starch and Starch-containing Raw Materials Processing – Branch of Russian Potato Re-search Centre Email: csvniik@yandex.ru
  • Lyubov Aleksandrovna Wasserman Emanuel Institute Biochemical Physics of Russian Academy of Sciences Email: lwasserma@mail.ru
  • Alexander Vladimirovich Simonov Institute of Cytology and Genetics, Siberian Branch of Russian Academy of Sciences Email: SiAlexander@bionet.nsc.ru
  • Tatyana Alekseevna Pshenichnikova Institute of Cytology and Genetics, Siberian Branch of Russian Academy of Sciences Email: wheatpsh@bionet.nsc.ru
DOI_disc_logo https://doi.org/10.14258/jcprm.20240113182
Keywords: wheat, starch A, starch B, amylose, starch granule size

Abstract

Starch is one of the main components of wheat endosperm and is used in the production of food and non-food products. The composition and content of starch largely determines quality of flour in breadmaking. The genotype and environmental conditions affect the quantity and qualitative composition of starch and the ratio of different types of starch granules in wheat endosperm. In this work, the qualitative and quantitative content of gluten, starch and starch fractions in the grain of wheat samples with hard and soft endosperm was studied to assess variability of traits. Wholemeal flour was separated into gluten, starch and dietary fiber by the "plant on the table" method. The isolated starch was separated into fractions A and B. Starch granules were examined using laser-scanning microscopy to determine their size. The analysis showed that the hard-grain variety Novosibirskaya 67 and the soft-grain variety Golubka could be the donors of high content of starch A. The hybrid lines SSL-2, SSL-2 and Rodina-M1 can be the donors of high content of starch B. For the studied samples, the proportion of small starch granules (<10 µm) was associated with grain endosperm structure.

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Author Biographies

Olga Grigorievna Smirnova, Institute of Cytology and Genetics, Siberian Branch of Russian Academy of Sciences

Candidate of Biological Sciences, Senior Researcher

Vladimir Georgievich Goldstein, All-Russian Research Institute of Starch and Starch-containing Raw Materials Processing – Branch of Russian Potato Re-search Centre

Candidate of Technical Sciences, Head of Department

Liliya Petrovna Nosovskaya, All-Russian Research Institute of Starch and Starch-containing Raw Materials Processing – Branch of Russian Potato Re-search Centre

Senior Researcher

Larisa Vladimirovna Adikaeva, All-Russian Research Institute of Starch and Starch-containing Raw Materials Processing – Branch of Russian Potato Re-search Centre

Researcher

Lyubov Aleksandrovna Wasserman, Emanuel Institute Biochemical Physics of Russian Academy of Sciences

Candidate of Chemical Sciences, Senior Researcher

Alexander Vladimirovich Simonov, Institute of Cytology and Genetics, Siberian Branch of Russian Academy of Sciences

Candidate of Biological Sciences, Researcher

Tatyana Alekseevna Pshenichnikova, Institute of Cytology and Genetics, Siberian Branch of Russian Academy of Sciences

Candidate of Biological Sciences, Senior Researcher, Associate Professor

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Published
2024-02-13
How to Cite
1. Smirnova O. G., Goldstein V. G., Nosovskaya L. P., Adikaeva L. V., Wasserman L. A., Simonov A. V., Pshenichnikova T. A. THE CONTENT AND QUALITATIVE COMPOSITION OF STARCH IN BREAD WHEAT SAMPLES // chemistry of plant raw material, 2024. № 1. P. 94-101. URL: http://journal.asu.ru/cw/article/view/13182.
Issue
No 1 (2024)
Section
Biopolymers of plants

Copyright (c) 2024 chemistry of plant raw material

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