Genotypic and environmental effects on starch properties of Argentinean wheat flours

Autores
Vignola, María Belén; Baroni, María Verónica; Perez, Gabriela Teresa
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to determine the influence of different environments and genotypes on starch characteristics and properties of Argentinean wheat flours. Amylose content, starch granule size distribution, thermal characteristics, and pasting properties of flours were determinate on 24 wheat genotypes from six environments. There were significant differences for all parameters analyzed among genotypes and environments (p < 0.05). The environment was the main factor responsible for the increase of variability observed in amylose content. According to variance ratios, environmental conditions have a greater influence on the characteristics of A granules, while genotype influenced mostly B granules diameter and volume percentage. Balcarce-2010 and Reconquista-2010, environments which showed drought during grain filling, were the environments that presented the highest volume percent of B granules and the lowest percent of A granule. Genotype was the greatest source of variation, according to variance relationship, for DSC parameters. ΔH values were the highest on MarcosJuarez-2009 and Reconquista-2010 where high temperatures during grain filling period were recorded. Besides, these two environments also presented high pasting temperature values. Environment had a noticeable greater impact on starch properties of wheat than genotype for all pasting properties parameters except for pasting temperature. Both genetic and environmental factors control physicochemical characteristics of starch and the size distribution of starch granules in wheat grains at different degrees.
Fil: Vignola, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Materia
Environment
Genotype
Starch
Wheat
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/48952
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/48952
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Genotypic and environmental effects on starch properties of Argentinean wheat floursVignola, María BelénBaroni, María VerónicaPerez, Gabriela TeresaEnvironmentGenotypeStarchWheatThe aim of this study was to determine the influence of different environments and genotypes on starch characteristics and properties of Argentinean wheat flours. Amylose content, starch granule size distribution, thermal characteristics, and pasting properties of flours were determinate on 24 wheat genotypes from six environments. There were significant differences for all parameters analyzed among genotypes and environments (p < 0.05). The environment was the main factor responsible for the increase of variability observed in amylose content. According to variance ratios, environmental conditions have a greater influence on the characteristics of A granules, while genotype influenced mostly B granules diameter and volume percentage. Balcarce-2010 and Reconquista-2010, environments which showed drought during grain filling, were the environments that presented the highest volume percent of B granules and the lowest percent of A granule. Genotype was the greatest source of variation, according to variance relationship, for DSC parameters. ΔH values were the highest on MarcosJuarez-2009 and Reconquista-2010 where high temperatures during grain filling period were recorded. Besides, these two environments also presented high pasting temperature values. Environment had a noticeable greater impact on starch properties of wheat than genotype for all pasting properties parameters except for pasting temperature. Both genetic and environmental factors control physicochemical characteristics of starch and the size distribution of starch granules in wheat grains at different degrees.Fil: Vignola, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaWiley VCH Verlag2016-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/48952Vignola, María Belén; Baroni, María Verónica; Perez, Gabriela Teresa; Genotypic and environmental effects on starch properties of Argentinean wheat flours; Wiley VCH Verlag; Starch/starke; 68; 11-12; 11-2016; 1065-10720038-90561521-379XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/star.201600067info:eu-repo/semantics/altIdentifier/doi/10.1002/star.201600067info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:40:36Zoai:ri.conicet.gov.ar:11336/48952instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:40:36.715CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Genotypic and environmental effects on starch properties of Argentinean wheat flours
title Genotypic and environmental effects on starch properties of Argentinean wheat flours
spellingShingle Genotypic and environmental effects on starch properties of Argentinean wheat flours
Vignola, María Belén
Environment
Genotype
Starch
Wheat
title_short Genotypic and environmental effects on starch properties of Argentinean wheat flours
title_full Genotypic and environmental effects on starch properties of Argentinean wheat flours
title_fullStr Genotypic and environmental effects on starch properties of Argentinean wheat flours
title_full_unstemmed Genotypic and environmental effects on starch properties of Argentinean wheat flours
title_sort Genotypic and environmental effects on starch properties of Argentinean wheat flours
dc.creator.none.fl_str_mv Vignola, María Belén
Baroni, María Verónica
Perez, Gabriela Teresa
author Vignola, María Belén
author_facet Vignola, María Belén
Baroni, María Verónica
Perez, Gabriela Teresa
author_role author
author2 Baroni, María Verónica
Perez, Gabriela Teresa
author2_role author
author
dc.subject.none.fl_str_mv Environment
Genotype
Starch
Wheat
topic Environment
Genotype
Starch
Wheat
dc.description.none.fl_txt_mv The aim of this study was to determine the influence of different environments and genotypes on starch characteristics and properties of Argentinean wheat flours. Amylose content, starch granule size distribution, thermal characteristics, and pasting properties of flours were determinate on 24 wheat genotypes from six environments. There were significant differences for all parameters analyzed among genotypes and environments (p < 0.05). The environment was the main factor responsible for the increase of variability observed in amylose content. According to variance ratios, environmental conditions have a greater influence on the characteristics of A granules, while genotype influenced mostly B granules diameter and volume percentage. Balcarce-2010 and Reconquista-2010, environments which showed drought during grain filling, were the environments that presented the highest volume percent of B granules and the lowest percent of A granule. Genotype was the greatest source of variation, according to variance relationship, for DSC parameters. ΔH values were the highest on MarcosJuarez-2009 and Reconquista-2010 where high temperatures during grain filling period were recorded. Besides, these two environments also presented high pasting temperature values. Environment had a noticeable greater impact on starch properties of wheat than genotype for all pasting properties parameters except for pasting temperature. Both genetic and environmental factors control physicochemical characteristics of starch and the size distribution of starch granules in wheat grains at different degrees.
Fil: Vignola, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
description The aim of this study was to determine the influence of different environments and genotypes on starch characteristics and properties of Argentinean wheat flours. Amylose content, starch granule size distribution, thermal characteristics, and pasting properties of flours were determinate on 24 wheat genotypes from six environments. There were significant differences for all parameters analyzed among genotypes and environments (p < 0.05). The environment was the main factor responsible for the increase of variability observed in amylose content. According to variance ratios, environmental conditions have a greater influence on the characteristics of A granules, while genotype influenced mostly B granules diameter and volume percentage. Balcarce-2010 and Reconquista-2010, environments which showed drought during grain filling, were the environments that presented the highest volume percent of B granules and the lowest percent of A granule. Genotype was the greatest source of variation, according to variance relationship, for DSC parameters. ΔH values were the highest on MarcosJuarez-2009 and Reconquista-2010 where high temperatures during grain filling period were recorded. Besides, these two environments also presented high pasting temperature values. Environment had a noticeable greater impact on starch properties of wheat than genotype for all pasting properties parameters except for pasting temperature. Both genetic and environmental factors control physicochemical characteristics of starch and the size distribution of starch granules in wheat grains at different degrees.
publishDate 2016
dc.date.none.fl_str_mv 2016-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/48952
Vignola, María Belén; Baroni, María Verónica; Perez, Gabriela Teresa; Genotypic and environmental effects on starch properties of Argentinean wheat flours; Wiley VCH Verlag; Starch/starke; 68; 11-12; 11-2016; 1065-1072
0038-9056
1521-379X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/48952
identifier_str_mv Vignola, María Belén; Baroni, María Verónica; Perez, Gabriela Teresa; Genotypic and environmental effects on starch properties of Argentinean wheat flours; Wiley VCH Verlag; Starch/starke; 68; 11-12; 11-2016; 1065-1072
0038-9056
1521-379X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/star.201600067
info:eu-repo/semantics/altIdentifier/doi/10.1002/star.201600067
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley VCH Verlag
publisher.none.fl_str_mv Wiley VCH Verlag
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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