Development of a high-throughput starch digestibility assay reveals wide variation among the A. E. Watkins wheat landrace collection Article Swipe
Petros Zafeiriou
,
George M. Savva
,
Jennifer Ahn‐Jarvis
,
Frederick J. Warren
,
Marianna Pasquariello
,
Simon Griffiths
,
David Seung
,
Brittany Hazard
·
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.1101/2022.11.04.515016
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.1101/2022.11.04.515016
Breeding for less digestible starch in wheat can improve the health impact of bread and other wheat foods. Based on an established in vitro starch digestibility assay by Edwards et al. (2019) we developed a high-throughput assay to measure starch digestibility in hydrothermally processed samples for use in forward genetic approaches. Digestibility of purified starch from maize and wheat was measured using both methods and produced comparable results. Using the high-throughput assay, we estimated starch digestibility of 118 wheat landraces from the core Watkins collection and found wide variation across lines and elite UK varieties, (20% to 40% and 31% to 44% starch digested after 90 minutes respectively). Sieved flour fractions and purified starch for selected lines showed altered starch digestibility profiles compared with wholemeal flour, suggesting that matrix properties of flour rather than intrinsic properties of starch granules conferred the low starch digestibility observed.
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Metadata
- Type
- preprint
- Language
- en
- Landing Page
- https://doi.org/10.1101/2022.11.04.515016
- https://www.biorxiv.org/content/biorxiv/early/2022/11/07/2022.11.04.515016.full.pdf
- OA Status
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- References
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- Related Works
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- OpenAlex ID
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Development of a high-throughput starch digestibility assay reveals wide variation among the A. E. Watkins wheat landrace collectionWork title
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preprintOpenAlex work type
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enPrimary language
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2022Year of publication
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2022-11-04Full publication date if available
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Petros Zafeiriou, George M. Savva, Jennifer Ahn‐Jarvis, Frederick J. Warren, Marianna Pasquariello, Simon Griffiths, David Seung, Brittany HazardList of authors in order
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https://doi.org/10.1101/2022.11.04.515016Publisher landing page
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https://www.biorxiv.org/content/biorxiv/early/2022/11/07/2022.11.04.515016.full.pdfDirect link to full text PDF
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greenOpen access status per OpenAlex
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https://www.biorxiv.org/content/biorxiv/early/2022/11/07/2022.11.04.515016.full.pdfDirect OA link when available
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Starch, Food science, Resistant starch, Wheat flour, Digestion (alchemy), Chemistry, Biology, Agronomy, Biotechnology, ChromatographyTop concepts (fields/topics) attached by OpenAlex
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