Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/43622
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dc.contributor.authorSissons, Mikeit
dc.contributor.authorSestili, Francescoit
dc.contributor.authorBotticella, Ermelindait
dc.contributor.authorMasci, Stefaniait
dc.contributor.authorLafiandra, Domenicoit
dc.date.accessioned2021-09-06T09:04:15Z-
dc.date.available2021-09-06T09:04:15Z-
dc.date.issued2020it
dc.identifier.issn2304-8158it
dc.identifier.urihttp://hdl.handle.net/2067/43622-
dc.description.abstractResistant starch (RS) in foods has positive benefits for potentially alleviating lifestyle diseases. RS is correlated positively with starch amylose content. This study aimed to see what level of amylose in durum wheat is needed to lower pasta GI. The silencing of starch synthases IIa (SSIIa) and starch branching enzymes IIa (SBEIIa), key genes involved in starch biosynthesis, in durum wheat cultivar Svevo was performed and spaghetti was prepared and evaluated. The SSIIa and SBEIIa mutants have a 28% and 74% increase in amylose and a 2.8- and 35-fold increase in RS, respectively. Cooked pasta was softer, with higher cooking loss but lower stickiness compared to Svevo spaghetti, and with acceptable appearance and colour. In vitro starch digestion extent (area under the digestion curve) was decreased in both mutants, but much more in SBEIIa, while in vivo GI was only significantly reduced from 50 to 38 in SBEIIa. This is the first study of the glycaemic response of spaghetti prepared from SBEIIa and SSIIa durum wheat mutants. Overall pasta quality was acceptable in both mutants but the SBEIIa mutation provides a clear glycaemic benefit and would be much more appealing than wholemeal spaghetti. We suggest a minimum RS content in spaghetti of ~7% is needed to lower GI which corresponded to an amylose content of ~58%.it
dc.format.mediumELETTRONICOit
dc.language.isoengit
dc.rightsCC0 1.0 Universal*
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/*
dc.titleCan Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?it
dc.typearticle*
dc.identifier.doi10.3390/foods9060693it
dc.identifier.pmid32481508it
dc.identifier.scopus2-s2.0-85085683511it
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85085683511it
dc.relation.journalFOODSit
dc.relation.firstpage693it
dc.relation.numberofpages19it
dc.relation.volume9it
dc.relation.issue6it
dc.subject.scientificsectorAGR/07it
dc.subject.keywordsdurum wheat; pasta; glycaemic index; high amylose; resistant starchit
dc.subject.ercsectorLS9_5it
dc.description.numberofauthors5it
dc.description.internationalit
dc.contributor.countryAUSit
dc.type.refereeREF_1it
dc.type.miur262*
item.cerifentitytypePublications-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.grantfulltextrestricted-
item.openairetypearticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.journal.journalissn2304-8158-
crisitem.journal.anceE219147-
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