Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
J Sci Food Agric. 2012 Jan 15;92(1):141-50. doi: 10.1002/jsfa.4552. Epub 2011 Jul 21.
The effects of genotype and environment and their interaction on the concentrations of starch and protein in, and the amylose content and thermal and pasting properties of starch from, pea and fababean are not well known.
Differences due to genotype were observed in the concentrations of starch and protein in pea and fababean, in the onset temperature (To) and peak temperature (Tp) of gelatinization of fababean starch, and in the pasting, trough, cooling and final viscosities of pea starch and fababean starch. Significant two-way interactions (location × genotype) were observed for the concentration of starch in fababean and the amylose content, To, endothermic enthalpy of gelatinization (ΔH) and trough viscosity of fababean starch. Significant three-way interactions (location × year × genotype) were observed for the concentration of starch in pea and the pasting, trough, cooling and final viscosities of pea starch.
Differences observed in the concentrations of starch and protein in pea and fababean were sufficient to be of practical significance to end-users, but the relatively small differences in amylose content and physicochemical properties of starch from pea and fababean were not.
基因型和环境及其相互作用对豌豆和蚕豆淀粉浓度、直链淀粉含量以及淀粉热特性和糊化特性的影响尚不清楚。
在豌豆和蚕豆淀粉浓度、蚕豆淀粉的起始温度（To）和峰值温度（Tp）、豌豆淀粉和蚕豆淀粉的糊化、低谷、冷却和最终黏度方面，观察到了基因型差异。在蚕豆淀粉浓度、直链淀粉含量、To、糊化热焓（ΔH）和低谷黏度方面，观察到了地点×基因型的双向显著互作。在豌豆淀粉浓度、低谷黏度、冷却黏度和最终黏度方面，观察到了地点×年份×基因型的三向显著互作。
在豌豆和蚕豆的淀粉和蛋白质浓度方面观察到的差异对终端用户具有实际意义，但在豌豆和蚕豆淀粉的直链淀粉含量和物理化学性质方面的差异相对较小。
