科研之友
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摘要
The starch composition of bread making wheat seeds (Triticum aestivum subsp. vulgare) of the Argentine commercial varieties Buck Charrua, Buck Omb迆, Buck Guaran赤, Buck Catriel and Buck Poncho was analyzed by two different methods. One of these depends on the differential solubility of amylose and amylopectin in a water:butanol mixture whilst the other process is based on the use of the lectin Concanavalin A. These methods were complemented by spectrophotometric determinations to enable the identification of the 芍-D- glucanes and also improved the comparative quantitation of the amylose and amylopectin fractions. As a result of this, no significant variations for starch content (ANOVA, F4- 8= 0.7; p ≡ 0.05) were found among these varieties, although strong differences were found for amylose (ANOVA, F4- 8= 44.4; p ≡ 0.01) and amylopectin content (ANOVA, F4- 8= 77.1; p ≡ 0.01). These results and the fact that no differences were found for amylose (ANOVA, F2- 8= 0.3) and amylopectin among years within the same variety (ANOVA, F2- 8:0.8) at p ≡0.01 led to the conclusion that the diverse properties and end-uses of the starch mainly depend on the genotype, and that starch quality is null or scarcely influenced by the environment. This knowledge must be taken into account for wheat breeding purposes. Se analiz車 la composici車n del almid車n de granos de trigo pan (Triticum aestivum subsp. v u l g a r e) de las variedades comerciales argentinas Buck Charr迆a, Buck Omb迆, Buck Guaran赤, Buck Catriel y Buck Poncho mediante dos m谷todos diferentes. Uno de ellos depende de la solubilidad diferencial de la amilosa y amilopectina en una mezcla de agua:butanol, mientras que el otro proceso est芍 basado en el uso de la lectina Concanavalina A. Estos m谷todos fueron complementados mediante determinaciones espectrofotom谷tricas que facilitaron la identificaci車n de los 芍-D-glucanos y tambi谷n permitieron mejorar la cuantificaci車n comparativa de las fracciones amilosa y amilopectina. Los resultados obtenidos indican que no existen diferencias significativas entre variedades para contenido de almid車n (ANOVA, F4- 8: 0.7; p: 0.05), aunque si se hallaron fuertes diferencias para el contenido de amilosa (ANOVA, F4- 8: 44.4; p: 0.01) y amilopectina (ANOVA, F4- 8: 77.1; p: 0.01). Estos resultados y el hecho de que para una misma variedad no se encontraron diferencias entre a os para el contenido de amilosa (ANOVA, F2- 8: 0.3) ni amilopectina (ANOVA, F2- 8: 0.8) permiten afirmar que las diversas propiedades y uso final del almid車n dependen del genotipo y que la calidad est芍 nula o escasamente
