The Variation and Stability Analysis of Starch Pasting Properties among New Plant Type (NPT) Wheat Derivatives

Authors
S. Kota 1
S. S. Singh 2
A. M. Singh 3
T. Mohapatra 4
A. K. Ahlawat 5
P. Brajendra 6
B. N. Mandal 7
1 Plant Breeding, Directorate of Rice Research, Rajendranagar, Hyderabad -500 030, India.
2 Food and Agriculture Organization, UN and Ex Project Director, Directorate of Wheat Research, Karnal, Haryana, India.
3 Genetics division, Indian Agricultural Research Institute, New Delh-12, India.
4 Central Rice Research Institute, Cuttack, India.
5 Indian Agricultural Research Institute, New Delhi-12, India.
6 Directorate of Rice Research, Rajendranagar, Hyderabad 500 030, India
7 Indian Agricultural Statistics Research Institute, New Delh-12, India.
Abstract
Pasting is one of the most important properties of wheat starch determining the flour quality and functionality. Twenty three New Plant Type (NPT) wheat derivatives along with three checks (PBW 343, HD 2329, and Raj 3765) have been studied in multi-location trials to assess the variation and environment induced fluctuations for their starch pasting properties. Although all flour pasting characteristics varied, Breakdown Viscosity (BV) and Setback Viscosity (SV) exhibited greater variability across environments. Additive Main effects and Multiplicative Interaction (AMMI) analysis indicated significant interactions between Genotypes and Environments Interaction (GEI) in starch pasting properties. Genotypes accounted largest proportion (39.78%) of the Sum of squares (SQ) for peak viscosity (PV) followed by environments (33.30%) and GEI (33.30%). Trough Viscosity (TV), GEI accounted for the largest proportion (40.44%) of the SQ followed by environments (31.76%) and genotypes (27.80%). Genotypes accounted for the largest proportion (44.0%) of the SQ for (BV) followed by environments (33.30%) and GEI (21.59%). With respect to FV, environments accounted for the largest proportion (43.07%) of the SQ followed by GEI (30.84%) and genotypes (26.09%). Environments accounted for the largest proportion (52.48%) of the SQ followed by genotypes (23.89%) and GEI (23.65%) for SV. The interactions between genotype and locations differed greatly; however, some genotypes apparently found to be specifically adaptable to growth location. Correlation among starch pasting characteristics revealed that significant positive correlations were found between PV and BV, FV and TV, as well as SV and FV in all the individual environments tested that can be utilized in selection and simultaneous improvement in for starch quality improvement.

Keywords

1. AACC. (2000). Approved methods for analysis (10th ed.). St. Paul, Minnesota: American Association of Cereal Chemists.
2. Arachichige, H., Wickramasinghe, M., Miura, H., Yamauchi, H. and Noda, T. 2005. Comparison of the Starch Properties of Japanese Wheat Varieties with Those of Popular Commercial Wheat Classes from the USA, Canada and Australia. Food Chem., 93(1): 9-15.
3. Bao, J. S., Kong, X. L., Xie, J. K. and Xu, L. J.2004. Analysis of Genotypic and Environmental Effects on Rice Starch. 1. Apparent Amylose Content, Pasting Viscosity, and Gel Texture. J. Agric. Food Chem., 52: 6010–6016.
4. Beckles, D. M. and Thitisaksakul, M. 2014. How Environmental Stress Affects Starch Composition and Functionality in Cereal Endosperm. Starch‐Stärke, 66(1-2): 58-71.
5. Bhattacharya, N., Shabestari, J. J., Qualset, C. O. and Corke, H. 1997. Diversity of Starch Pasting Properties in Iranian Hexaploid Wheat Landraces. Cereal Chem., 74(4): 417-423.
6. Blazeka, J. and Copeland, L. 2008. Pasting and Swelling Properties of Wheat Flour and Starch in Relation to Amylose Content. Carbohydrate Poly., 71(3): 380-387.
7. Brennan, C. S., Samaan, J. and El-Khayat, G. H. 2012. The Effect of Genotype and Environmental Conditions on Grain Physiochemical Properties of Syrian Durum Wheat Cultivars. Int. J. Food Sci. Technol., 47: 2627–2635.
8. Buresova, I., Sedlackova, I., Famera, O. and Lipaysky, J. (2010). Effect of Growing Conditions on Starch and Protein Content in Triticale Grain and Amylose Content in Starch. Plant, Soil and Environ. 56(3): 99-104.
9. Champenois, Y., Rao, M.A. and Walker, L. P. 1998. Influence of Gluten on the Viscoelastic Properties of Starch Pastes and Gels. J. Sci. Food Agric., 78: 119-126.
10. Copeland, L., Blazek, J., Salman, H. and Tang, M. C. M. 2009. Form and Functionality of Starch. Food Hydrocoll., 23: 1527–1534.
11. Crosbie, F. 1991. The Relationship between Starch Swelling Properties, Paste Viscosity and Boiled Noodle Quality in Wheat Flours. J. Cereal Sci., 13: 145-150.
12. Crosbie, G. B., Lambe, W. J., Tsutsui, H. and Gilmour, R. F. 1992. Further Evaluation of the Flour Swelling Volume Test for Identifying Wheat Potentially Suitable for Japanese Noodles. J. Cereal Sci., 15: 271-280.
13. Crossa, J., Gauch, H. G. and Zobel, R.W. 1990. Additive Main Effects and Multiplicative Interaction Analysis of Two International Maize Cultivar Trials. Crop Sci., 30: 493-500.
14. Dengate, H. N.1984. Swelling, Pasting and Gelling of Wheat Starch. Adv. Cereal Sci. Tech., 6: 49-82.
15. Ebdon, J. S. and Gauch, H. G. 2002. Additive Main Effect and Multiplicative Interaction Analysis of National Turf grass Performance Trials. II. Cultivar Recommendations. Crop Sci., 42: 497–506.
16. Eberhart, S. A. and Russell, W. A. 1966. Stability Parameters for Comparing Varieties. Crop Sci., 6: 36–40.
17. Finlay, K. W. and Wilkinson. G. N. 1963. The Analysis of Adaptation in a Plant-breeding Programme. Aust. J. Agric. Res., 14: 742-754.
18. Gauch, H. G. and Zobel, R. W. 1996. AMMI Analysis of Yield Trials. In:” (Eds.): “Genotype-by-Environment Interaction”, Kang, M. S. and Gauch, Jr, H. G. CRC Press, Boca Raton, FL, PP. 1-40.
19. Gauch, H. G. 1992. Statistical Analysis of Regional Yield Trials: AMMI Analysis of Factorial Designs. Elsevier Science, New York.
20. Gauch, H. G. and Zobel, R. W. 1997. Identifying Mega-environments and Targeting Genotypes. Crop Sci., 37: 311-326.
21. Geera, B. P., Nelson, J. E. Souza, E. and Huber, K. C. 2006. Flour Pasting Properties of Wild-type and Partial Waxy Soft Wheats in Relation to Growing Environment-induced Fluctuations in Starch Characteristics. Cereal Chem., 83(5): 558-564.
22. He, Z. H., Yang, J., Zhang, Y., Quail, K. J. and Pena R. J. 2004. Pan Bread and Dry White Chinese Noodle Quality in Winter Wheats. Euphytica, 139: 257-267.
23. Huang, S., Yun, S. H., Quail, K. and Moss, R. 1996. Establishment of Flour Quality Guidelines for Northern Style Chinese Steamed Bread. J. Cereal Sci., 24: 179-185.
24. Kaldy, M. S., Kereliuk, G. R. and Kozub, G. C. 1993. Influence of Gluten Components and Flour Lipids on Soft White Wheat Quality. Cereal Chem., 70: 77-80.
25. Kim, W., Johnson, J. W., Graybosch, R. A. and Gaines, C. S. 2003. Physicochemical Properties and End Use Quality of Wheat Starch as a Function of Waxy Protein Alleles. J. Cereal Sci., 37: 195-204.
26. Konik, C. M., Mikkelsen, L. M., Moss, R. and Gore, P. J. 1994. Relationship between Physical Starch Properties and Yellow Alkaline Noodle Quality. Starch/Staerke, 46: 292-229.
27. Liu, J. J., He, Z. H., Yang, J., Xu, Z. H., Liu, A. F. and Zhan, Z. D. 2003a. Variation of Starch Properties in Wheat Cultivars and Their Relationship with Dry White Chinese Noodle Quality. Scientia Agricultura Sinica, 36: 7-12.
28. Liu, J. J., He, Z. H., Zhao, Z. D., Pena, R. J. and Rajaram, S. 2003b. Wheat Quality Traits and Quality Parameters of Cooked Dry White Chinese Noodles. Euphytica, 131: 147- 154.
29. Maningat, C. C. and Seib, P. A. 2010. Understanding the Physicochemical and Functional Properties of Wheat Starch in Various Foods. Cereal Chem., 87(4): 305-314.
30. Miskelly, D. M. and Moss, H. J. 1985. Flour Quality Requirements for Chinese Noodle Manufacture. J. Cereal Sci., 3: 379-387.
31. Morris, C. F., Kind, G. E. and Rubenthaler, G. L. 1997. Contribution of Wheat Flour Fractions to Peak Hot Paste Viscosity. Cereal Chem., 74: 147-153.
32. Ottenhof, M. A. and Farhat, I. A 2004. The Effect of Gluten on the Retrogradation of Wheat Starch. J. Cereal Sci., 40: 269-274.
33. Panozzo, J. F. and McCormick, K. M. 1993. The Rapid Visco-analyser as a Method of Testing for Noodle Quality in a Wheat Breeding Programme. J. Cereal Sci., 17: 25-32.
34. Petrofsky, K. E. and Hoseney, R. C. 1995. Rheological Properties of Dough Made with Starch and Gluten from Several Cereal Sources. Cereal Chem., 72: 53-58.
35. Ragaee, S. and Abdel-Aal, E. M. 2006. Pasting Properties of Starch and Protein in Selected Cereals and Quality of Their Food Products. Food Chem., 95: 9-18.
36. Rosicka-Kaczmarek, J., Kwasniewska-Karolak, I., Nebesny, E. and Miskiewicz, K. 2013. Influence of Variety and Year of Wheat Cultivation on the Chemical Composition of Starch and Properties of Glucose Hydrolysates. J. Cereal Sci., 57: 98–106.
37. Sarkar, S., Singh, A. M., Ahalawat, A. K., Chakraborti, M., Singh, G. P. and Jaiswal, J. P. 2014. Genetic Variability for Grain and Bread Making Quality Traits in Wheat (Triticum aestivum L.) and Their Correlations Validated through Multi-environment Trials. Indian J. Genet. Pl. Breed., 74(3): 309-316.
38. Sasaki, T. and Matsuki, J. 1998. Effect of Wheat Starch Structure on Swelling Power. Cereal Chem., 75: 525–529.
39. Siebenmorgen, T. J., Grigg, B. C. and Lanning, S. B. 2013. Impacts of Preharvest Factors during Kernel Development on Rice Quality and Functionality. Annu. Rev. Food Sci. Technol., 4: 101–115.
40. Singh, S. S., Sharma, J. B., Chand, N. and Sharma, D. N. 2001. Breaking Yield Barriers in Wheat: New Plant Type Wheat Designed. Wheat Infor. Ser., 93: 2-26.
41. Song, J. M., Liu, A. F., You, M. S., Li, B.Y., Wu, X. Y., Zhan, Z. D. and Liu, G. T. 2004. Effects of Waxy Flour Blending on Starch Pasting Properties and Noodle Quality of Non Waxy Flour. Scientia Agricultura Sinica, 37: 1838-1842.
42. Sun, L., Sun, H., Lei, L. and Jiang, W. L. 2009. Flour Blending with Waxy Wheat Flour: Physico-chemical Properties and Effects on Steamed Bread Quality. J. Chin. Cereal. Oil Assoc., 24: 5-10.
43. Tester, R. F. and Karkalas, J. 2001. The Effects of Environmental Conditions on the Structural Features and Physico-chemical Properties of Starches. Starch/Stärke, 53: 513–519.
44. Thitisaksakul, M., Jimenez, R. C., Arias, M. C. and Beckles, D. M. 2012. Effects of Environmental Factors on Cereal Starch Biosynthesis and Composition. J. Cereal Sci., 56: 67– 80.
45. Yun, S. H., Quail, K. and Moss, R. 1996. Physicochemical Properties of Australian Wheat Flours for White Salted Noodles. J. Cereal Sci., 23: 181- 189.
46. Zeng, J., Gao, H. and Li, G. 2014. Functional Properties of Wheat Starch with Different Particle Size Distribution. J. Sci. Food Agric. 94: 57-62.
47. Zhao, X. C., Batey, I. L., Sharp, P. J., Crosbie, G., Barclay, I., Wilson. R., Morell, M. K. and Appels, R. 1998. A Single Genetic Locus Associated with Starch Properties and Noodle Quality in Wheat. J. Cereal Sci., 27: 7-13.
Journal of Agricultural Science and Technology
Volume 17, Issue 7
November and December 2015
Pages 1887-1902