Shimbata, T. and Inokuma, T. and Sunohara, A. and et al, . (2011) High levels of sugars and fructan in mature seed of sweet wheat lacking GBSSI and SSIIa enzymes. Journal of Agricultural and Food Chemistry, 59 (9). pp. 4794-4800.
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Abstract
Sweet wheat (SW), which lacks functional granule-bound starch synthase I (GBSSI) and starch synthase IIa (SSIIa), accumulates high levels of free sugars in immature seeds. Here, we examined the effects of the lack of these two enzymes on mature kernel composition. Whole grain flour of SW had higher levels of sugars, particularly maltose, slightly higher ash and protein content, approximately two to three times higher lipid levels, and about twice as much total dietary fiber as parental or wild-type lines. Considerably higher levels of low-molecular-weight soluble dietary fiber (LMW-SDF), largely consisting of fructan, were also detected in SW. Although there were no differences in total amino acid levels, the free amino acid content of SW was approximately 4-fold higher than that of wild type, and the levels of certain free amino acids such as proline were particularly high. Thus, we were able to clearly demonstrate that the lack of GBSSI and SSIIa caused dramatic changes in mature seed composition in SW. These compositional changes suggest that SW flour may provide health benefits when used as a food ingredient.
| Item Type: | Article |
|---|---|
| Additional Information: | We thank Japan Food Research Laboratories for total amino acid composition and total dietary fiber analyses. |
| Uncontrolled Keywords: | Sweet wheat, sugars, fructan, free amino acids, granule-bound starch synthase I, starch synthase IIa |
| Author Affiliation: | Central Laboratory, Nippon Flour Mills Co., Japan. |
| Subjects: | Postharvest Management > Food Technology |
| Divisions: | Other Crops |
| Depositing User: | Mr Arbind Seth |
| Date Deposited: | 21 Nov 2012 10:29 |
| Last Modified: | 21 Nov 2012 10:29 |
| Official URL: | http://dx.doi.org/10.1021/jf200468c |
| URI: | http://eprints.icrisat.ac.in/id/eprint/8843 |
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