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

The old Hungarian wheat variety, Bankuti 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 (DeltaH) 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 Bankuti lines could be distinguished on the basis of these traits. According to the results, Bankuti 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.