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| Corcuera,V.; Salmoral,E. M.; Salerno,J. C.; Krisman,C. R.. |
| The starch composition of bread making wheat seeds (Triticum aestivum subsp. vulgare) of the Argentine commercial varieties Buck Charrua, Buck Ombú, Buck Guaraní, 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 á-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,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Wheat; Amylopectin; Amylose; Starch fractionation. |
| Ano: 2007 |
URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1668-298X2007000100002 |
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