RESEARCH ARTICLE


Starch Properties and Structure of A Wheat Mutant High in Resistant Starch



Limeng Jia1, Zhizhuan Zhang1, Xiaoli Shu*, 1, Chengdao Li2, Dianxing Wu*, 1
1 IAEA Collaborating Center, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, P.R. China
2 Agricultural Research Western Australia, Department of Agriculture and Food, Government of Western Australia, South Perth, WA6151, Australia


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© 2007 Jia et al.

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to these authors at the IAEA Collaborating Center, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, P.R. China; Tel: ++86-571-86971405; Fax: ++86-571- 86971202; E-mail: dxwu@zju.edu.cn; shuxi@zju.edu.cn


Abstract

Starch properties and structure of a wheat mutant (WRS-1) high in resistant starch (RS) was compared to that of the wild type (Sumai No.6). In cooked hot flour and retrograded flour, the amounts of RS in mutant WRS-1 were 7.8 and 9.4 times of wild type (0.5 in hot flour and 0.6 in retrograded flour), respectively, and correspondingly the slower and incomplete starch hydrolysis was also in both types of samples. WRS-1 had a higher λmax of absorbance, blue value (BV), apparent amylose content (AAC), and contained the increased intermediate and long chains with 18≤ degree of polymerization (DP) and decreased short chains with DP≤17. Two types of starch granules, large A in lenticular shape and small B in spherical shape, were observed in both mutant and wild types. However, the starch granules in WRS-1 were relatively larger and some were irregularly-shaped. High content of total starch (TS), decreased contents of lipid (LC) and protein (PC), lower onset temperature (To), peak temperature (Tp), final temperature (Tc), and the enthalpy of gelatinization (ΔHgel) were observed in WRS-1.

Keywords: Wheat, resistant starch, starch properties, starch structure.