CONTENT AND FATTY ACID COMPOSITION OF OIL IN THE SEEDS OF PEA STARCH-MODIFYING MUTANTS
2017
A.A. Vasylenko | Tymchuk, S.M. | Pozdnyakov, V.V. | Suprun, O.G. | Antsiferova, O.V. | Bezuglyi, I.M.
The paper presents the study results on the fatty acid content and composition of oil in seeds in pea accessions – carriers of r and rb mutations. It was established that almost the entire sample of wrinkled varieties were r mutation carriers. Their starch granules had a complex morphotype, and the amylase content in starch was 61–67%. Only one accession with wrinkled seeds had simple starch granules, and the starch content did not exceed 28%, which makes it possible to identify it as a rb mutation carrier. It was shown that pea accessions - r and especially rb mutation carriers contained more oil and were characterized by a lower content of linolenate in it than that of smooth varieties. This effect in r mutants was generally associated with an elevated palmitate content, and in rb mutants – with elevated stearate and oleate contents. It was also found that both the content and the fatty acid composition of oil in pea seeds varied widely across different carriers of r mutation. It was assumed that in r mutation carriers the oil content and essential fatty acid glyceride content were of quantitative nature and determined by the cumulative effect of the R locus and polygenic complexes. The presented trends in practical use of natural starch-modifying mutations in pea can activate the creation of staring material for breeding for oil content and quality.
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