국내 밀 품종의 전분 관련 특성 평가
Evaluation of Starch Properties of Korean Wheat Cultivars
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초록
This study was executed to establish a basis of evaluation of starch properties of Korean wheat cultivars e.g. damagedstarch, swelling, and pasting properties for Korean wheat breeding program. Damaged starch is critical evaluation factor for flourmilling related industry because it influences water absorption and color of dough for processing quality and preference ofend-use products. The present results revealed that there was significantly high positive correlation between the results ofdamaged starch analysis by amperometric (SD-matic) and enzymatic (Megazyme assay) methods. Evaluation of damaged starchmust be considered as one factor to evaluate properties of starch due to its accuracy and a stable efficiency for the wheat breedingprogram. Properties of swelling and pasting of dough were important for cooking time and texture. Nevertheless, it wasimpossible to evaluate starch extracted from flour in the wheat breeding program i.e. small amount of flour or small numberof spikes Comparison of results of evaluation of properties of swelling and pasting with starch or flour, the evaluation usingflour positively correlated with the other evaluation using starch. In addition, swelling evaluation must be considered to applyfor the wheat breeding program because the result of evaluation of swelling property, which possible to evaluate with lowefficiency, and the quantity of a sample is highly under positive correlation with paste peak viscosity. In the future, studies usingNIR (Near Infrared) analysis must be necessary to evaluate starch properties with grains in early generation lines for improvementof wheat breeding program.
Abstract
This study was executed to establish a basis of evaluation of starch properties of Korean wheat cultivars e.g. damagedstarch, swelling, and pasting properties for Korean wheat breeding program. Damaged starch is critical evaluation factor for flourmilling related industry because it influences water absorption and color of dough for processing quality and preference ofend-use products. The present results revealed that there was significantly high positive correlation between the results ofdamaged starch analysis by amperometric (SD-matic) and enzymatic (Megazyme assay) methods. Evaluation of damaged starchmust be considered as one factor to evaluate properties of starch due to its accuracy and a stable efficiency for the wheat breedingprogram. Properties of swelling and pasting of dough were important for cooking time and texture. Nevertheless, it wasimpossible to evaluate starch extracted from flour in the wheat breeding program i.e. small amount of flour or small numberof spikes Comparison of results of evaluation of properties of swelling and pasting with starch or flour, the evaluation usingflour positively correlated with the other evaluation using starch. In addition, swelling evaluation must be considered to applyfor the wheat breeding program because the result of evaluation of swelling property, which possible to evaluate with lowefficiency, and the quantity of a sample is highly under positive correlation with paste peak viscosity. In the future, studies usingNIR (Near Infrared) analysis must be necessary to evaluate starch properties with grains in early generation lines for improvementof wheat breeding program.
참고문헌 (33)
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