Variation in faba bean amylose content
1999
Gunasekera, S.U.A.K. | Stoddard, F.L. | Marshall, D.R.
Standard methods of amylose content determination by iodine colorimetry were adapted for use on Vicia faba. Samples of 100 mg of flour from dehulled and milled faba bean seeds were soaked overnight in a weak ammonia solution and ground in NaCl solution. The starch slurry was washed through CsCl, sodium dodecyl sulphate. Water and ethanol, then dried. Amylose content was determined by iodine staining and optical absorbance at 535 and 620 nm. In a germplasm survey of 72 accessions, amylose content ranged from 17% and 29% of starch. Larger-seeded varieties tended to have lower amylose contents (r = 0.397, p 0.01). Variation within a cultivar, in 100 seeds of Icarus, was 15 to 26 %, almost as wide as that between cultivars. Induced mutation may be an appropriate method for enhancing variation in amylose content in this species.
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