Original scientific paper

https://doi.org/10.18047/poljo.21.1.4

VARIABILITY OF AMYLOSE AND AMYLOPECTIN IN WINTER WHEAT AND SELECTION FOR SPECIAL PURPOSES

Nikolina Weg Krstičević ; J.J. Strossmayer University of Osijek, Faculty of Agriculture in Osijek, Croatia
Sonja Petrović ; J.J. Strossmayer University of Osijek, Faculty of Agriculture in Osijek, Croatia
Andrijana Rebekić ; J.J. Strossmayer University of Osijek, Faculty of Agriculture in Osijek, Croatia
Đurđica Ačkar ; Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Sunčica Guberac ; J.J. Strossmayer University of Osijek, Faculty of Agriculture in Osijek, Croatia
Sonja Marić ; J.J. Strossmayer University of Osijek, Faculty of Agriculture in Osijek, Croatia

Abstract

The aim of this study was to investigate the variability of amylose and amylopectin in 24 Croatian and six foreign winter wheat varieties and to detect the potential of these varieties for special purposes. Starch composition analysis was based on the separation of amylose and amylopectin and the determination of their amounts and ratios. Analysis of the amount of amylose and amylopectin determined statistically highly significant differences between the varieties. The tested varieties are mostly bread wheat of different quality which have the usual content of amylose and amylopectin. Some varieties were identified among them with high amylopectin and low amylose content and one variety with high amylose content. They have the potential in future breeding programs and selection for special purposes.

Keywords

wheat; amylose; amylopectin; special purposes

Hrčak ID:

139927

URI

https://hrcak.srce.hr/139927

Publication date:

8.6.2015.

Article data in other languages: croatian

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