Characterisation of starch properties and physical characteristics in buckwheat (Fagopyrum esculentum Moench.) mutant lacking accumulation of ‘granule‐bound starch synthase a’

Abstract

The concentration of amylose, which is synthesised using granule‐bound starch synthase, affects the physical properties of food. However, no studies have focused on starch properties and physical characteristics of low‐amylose buckwheat. Here, we hypothesised that low‐amylose buckwheat would be useful to produce new buckwheat products because low‐amylose characteristics change the texture of buckwheat food. In this study, we bred relatively low‐amylose buckwheat compared to wild type and investigated the causative genes of the traits, starch properties and physical properties of noodles. In the GBSSa mutant, the amylose concentration was lower than that in the wild type. Compared with the wild type, the mutant exhibited the following traits: Amylose concentration decreased by approximately 2%, setback in the Rapid Visco Analyzer decreased by 30 points and the physical characteristics of noodles in the sensory analysis were soft and sticky. These results suggest that this trait may be useful for changing the texture of foods. In addition, the mutant is promising for producing new foods with physical characteristics that are different from those of the wild type.