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Genetic and Environmental Variation in Starch Content, Starch Granule Distribution and Starch Polymer Molecular Characteristics of French Bread Wheat

Abstract : This study investigates genetic and environmental variation in starch content and characteristics of 14 French bread cultivars. Understanding the impact of these factors on wheat quality is important for processors and especially bakers to maintain and meet the requirements of industrial specifications. Different traits were evaluated: starch content, distribution of starch granules, percentage of amylose and amylopectin and their molecular characteristics (weight-average molar mass, number-average molar mass, polydispersity and gyration radius). Genetic, environment and their interaction had significant effects on all parameters. The relative magnitude of variance attributed to growth conditions, for most traits, was substantially higher (21% to 95%) than that attributed to either genotype (2% to 73%) or G × E interaction (2% to 17%). The largest environmental contribution (95%) to total variance was found for starch dispersity. The highest genetic influence was found for the percentage of A-type starch granules. G × E interaction had relatively little influence (≈7%) on total phenotypic variance. All molecular characteristics were much more influenced by environment than the respective percentages of amylose and amylopectin were. This huge difference in variance between factors obviously revealed the importance of the effect of growing conditions on characteristics of cultivars.
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https://hal.inrae.fr/hal-03128221
Déposant : Nathalie Bernard <>
Soumis le : mardi 2 février 2021 - 09:59:15
Dernière modification le : mardi 23 février 2021 - 11:06:04

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Distributed under a Creative Commons Paternité 4.0 International License

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Larbi Rhazi, Benoît Méléard, Olfa Daaloul, Guénolé Grignon, Gérard Branlard, et al.. Genetic and Environmental Variation in Starch Content, Starch Granule Distribution and Starch Polymer Molecular Characteristics of French Bread Wheat. Foods, MDPI, 2021, 10 (2), ⟨10.3390/foods10020205⟩. ⟨hal-03128221⟩

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