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A Rapid Test Procedure for Estimating the Amylose Content of Pea Starch *)
Author(s) -
Haase N. U.
Publication year - 1993
Publication title -
plant breeding
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.583
H-Index - 71
eISSN - 1439-0523
pISSN - 0179-9541
DOI - 10.1111/j.1439-0523.1993.tb00649.x
Subject(s) - amylose , starch , defatting , biology , food science , mung bean , amylopectin , agronomy
Abstract Rapid estimation of the amylose content of pea starch is of particular importance in breeding for pea starches high in amylose. An amylose test for starch in fresh potato tubers was adapted for use with high‐amylose pea flour. Wavelengths for photometric detection were slightly changed, and the iodine concentration could be reduced. Defatting of the flour was not necessary. Reproducibility of the analyses was good (s% <3; n = 95). Variability of amylose content was investigated for different potato, barley and pea varieties. An analysis of the F4‐generation of a crossing experiment with peas underlined the specific suitability of this rapid test method for supporting breeders' activities.