Mariann Rakszegi, László Láng, Zoltán Bedő Agricultural Research Institute of the HAS, Martonvásár, Hungary Importance of starch properties in quality oriented wheat breeding

Starch in practice Inert filler (?) Need of the processing industry - Japanese noodle - increase of water absorption (meat and paper industry) - source of carbohydrates - Resistance starch Starch is 65-70% of the dry weight of the kernel 20-30% of starch is amylose

Biosynthetic enzymes of starch LokuszKromoszómaWx-A17A Wx-D17D Wx-B14A Amilose/amilopectin ratio determines the end use of flour

Aims Studying diversity of starch propeties in 20 normal winter wheat genotypes (MV) Starch content (Polarimetric method) Amilose/amilopectin ratio (Megazyme) Starch damage (Chopin SDmatic) Starch viscosity (Rapid Visco Analyser)

Starch content SD 5% = 7,2

Frequency distribution of amylose content

Amylose content of the varieties SD 5% = 5,4

Viscosity (RVU) Time (min) Temperature (C) RVA curve - Water absorption - Final product quality - ability to form a gel - sample quality - ability to withstand heating - factor for processes

RVA pasting profiles of the varieties for flour and starch

RVA-derived pasting properties and starch damage of the varieties StarchFlour Min.-Max.MeanSDMin.-Max.MeanSD Viscosity at peak [cP] Viscosity at hold [cP] Viscosity final [cP] Breakdown [cP] Pasting Temp. [ºC] Peak Time [min] Setback [cP] Starch damage (UCDc)

Frequency distribution of final viscosity

Starch damage SD 5% = 2,3

Hierarchical Cluster Analysis for starch properties middle high low Starch damage

Summary Great variability of starch properties were found in case of winter wheat varieties There was a difference in variability of RVA results when flour or starch was measured, as proteins can influence results As differences in starch properties can be important for the processing industry, further studies will be carried out

This work is supported by the János Bolyai Fellowship EU FP-6 Healthgrain project Thanks for your attention