Resistant starch and starch pasting properties of a starch synthase IIa-deficient wheat with apparent high amylose
M. Yamamori A B , M. Kato A , M. Yui A and M. Kawasaki AA National Agriculture Research Center for Tohoku Region, Shimokuriyagawa, Morioka, Iwate 020-0198, Japan.
B Corresponding author. Email: yamamori@affrc.go.jp
Australian Journal of Agricultural Research 57(5) 531-535 https://doi.org/10.1071/AR05176
Submitted: 18 May 2005 Accepted: 18 December 2005 Published: 17 May 2006
Abstract
The bread wheat (Triticum aestivum L.) analysed in this study has been produced by genetically eliminating the starch synthase IIa and shows apparent high amylose (HA) in the flour starch. Some starch properties of the HA wheat were analysed. The HA wheat contained 2.8–3.6% resistant starch (RS), much more than the normal (control) wheat, which contained almost no RS. Autoclaving the HA and normal wheat starches increased RS. The former contained 10.5% RS and the latter 5.9 or 6.8% RS. Swelling of the HA wheat starch and its pasting properties using Rapid ViscoAnalyzer (RVA) were investigated. Swelling power (g/g) of the HA wheat in 0.1% AgNO3 and swelling volume (mL/g) in urea solution were significantly less than those of the normal wheat. The RVA profile of the HA wholemeal and starch also differed from the normal. The peak viscosity, minimum viscosity, and final viscosity of HA were low, and breakdown (peak minus minimum viscosity) was very small. These findings show that amount of resistant starch and pasting properties are unique in the HA wheat starch, probably caused by lack of starch synthase IIa.
Additional keywords: quality, food product, genetic manipulation, starch swelling.
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