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Grain constituents and starch characteristics influencing in vitro enzymatic starch hydrolysis in Hungarian triticale genotypes developed for food consumption
Author(s) -
Langó Bernadett,
Jaiswal Sarita,
Bóna Lajos,
Tömösközi Sándor,
Ács Erika,
Chibbar Ravindra N.
Publication year - 2018
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10104
Subject(s) - triticale , amylopectin , starch , amylose , food science , chemistry , hydrolysis , agronomy , amylase , enzymatic hydrolysis , grain quality , biology , biochemistry , enzyme
Background and objectives Triticale is mostly used for feed but there is an increasing interest for food consumption. In cereals, major storage carbohydrate is starch, whose concentration and composition influence the end use of the grain. Therefore, grain constituents focused on starch characteristics were analyzed in 11 triticale genotypes and compared to wheat and rye. Findings Significant genotypic variation was detected among the analyzed parameters, in triticale. Starch concentrations (59.2%–66.1%) were similar to wheat, and amylose varied in wide range (23.9%–34.5%). The A‐type starch granules had higher volume (70.5%–81.9%) similar to rye, but the amylopectin structure was in between rye and wheat. Both grain constituents and starch properties influenced starch in vitro enzymatic hydrolysis, where the triticale average was similar to wheat in meal, but extracted starch was more like in rye. Conclusions The advantageous properties and genotypic variation possessed by triticale starch suggest that targeted selection can be used to improve triticale grain quality and opens up the opportunity to use triticale not just in human food but develop value‐added products. Significance and novelty This research provides knowledge to understand better the food‐use aspects of triticale and revealed novel information about starch characteristics and amylopectin structure in relation to starch hydrolytic properties.