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Beyond amylose content, selecting starch traits impacting in vitro α-amylase degradability in a wheat MAGIC population 1 1 Introduction 1 2 Materials and methods 2 2.1 Materials 2 2.2 Measurements of structural feature and degradability 2 2.2.1 Starch extraction 2 2.2.2 Starch granule size distribution 2 2.2.3 Amylopectin chain length distribution 3 2.2.4 Amylose content 3 2.2.5 Alpha-amylase activity 3 2.2.6 In vitro degradability of starch 3 2.2.7 Pasting properties 3 2.3 Experimental design and data treatment 3 2.3.1 Experimental design for screening starch degradability 3 2.3.2 Fitting of kinetics data 3 2.3.3 Multivariate analysis 4 3 Results 4 3.1 Structural characterization 4 3.2 In vitro starch degradation 4 3.3 Fitting of kinetics data with Weibull model 5 3.4 Multivariate analysis 6 4 Discussion 6 4.1 Starch degradation kinetics 6 4.2 Factors influencing native starch degradation 7 4.2.1 Granule size distribution and amylopectin chain length distribution 7 4.2.2 Amylose 9 4.2.3 Endogenous α-amylase 10 4.2.4 Other factors 10 5 Conclusion 10 CRediT authorship contribution statement 10 Declaration of competing interest 10 Acknowledgements 10 Appendix A Supplementary data 10

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Language

UND

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nonfiction