Expression of Puroindoline a in Durum Wheat Affects Milling and Pasting Properties.

ABSTRACT: Durum wheat has limited culinary utilizations partly due to its extremely hard kernel texture. Previously, we developed transgenic durum wheat lines with expression of the wildtype Puroindoline a (Pina) and characterized PINA's effects on kernel hardness, total flour yield and dough mixing properties in durum wheat. The medium-hard kernel texture is potentially useful for exploring culinary applications of durum wheat. In the present study, we examined the milling parameters and flour attributes of the transgenic lines, including particle size distribution, damaged starch and water binding capacity. PINA expression results in increased break and reduction flour yield but decreased shorts. PINA expression also leads to finer flour particles and decreased starch damage. Interes

SUBMITTER: Wang Q 

PROVIDER: S-EPMC6482235 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature