Starch properties in different lines of an old Hungarian wheat variety, Bánkúti 1201

Mariann Rakszegi, Ian L. Batey, Gyula Vida, Angéla Juhász, Zoltán Bedo, Matthew K. Morell

Research output: Contribution to journalArticle

5 Citations (Scopus)


The old Hungarian wheat variety, Bánkúti 1201 was previously divided into lines on the basis of high molecular weight (HMW) glutenin subunit composition. In this work the starch properties of these lines were studied. The amylose contents of the lines ranged from 14.4% to 24.2%, which means a wide variation. The Rapid Visco Analyser (RVA) peak viscosity of the starch ranged from 232 to 372 Rapid Visco Units (RVU) and the enthalpy of gelatinisation (ΔH) measured by Differential Scanning Calorimetry (DSC) varied between 8.3 and 16.3 J/g. To study the relationship between the different lines on the basis of starch properties, Hierarchical Cluster Analysis was carried out based on RVA, DSC and HPLC results. Five groups of Bánkúti lines could be distinguished on the basis of these traits. According to the results, Bánkúti lines heterogeneous with respect to their HMW glutenin composition are also heterogeneous for their starch properties. Nevertheless, there was no correlation between the variability in protein composition and starch properties.

Original languageEnglish
Pages (from-to)397-402
Number of pages6
Issue number9
Publication statusPublished - Sep 1 2003


  • DSC
  • Gelatinisation
  • RVA
  • Viscosity
  • Wheat starch

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

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