HIGH AMYLOSE CONTENT – Amylose/Amylopectin ratio modification in Wheat

High Amylose Content Wheat starch is composed of two polymers, amylose and amylopectin, both having the same basic structure. Amylose essentially consists of linear chains, with a small amount of branching. Approximately 25% of starch in the main cereal crops, wheat, maize and barley, is amylose. Amylopectin, making up around 75% of the starch, consists of linear chains of glucose residues linked to other ramifications through alfa-1,6 bonding. The percentages of amylose and amylopectin in starch vary according to species, variety and, to a lesser extent, type of cultivation. This project aims to modify the ratio between the amylose and amylopectin content in starch to increase the amylose content, both in durum wheat and common wheat. Various studies have shown that the assumption of wheat-based foods with these characteristics brings considerable health benefits. In fact, a high percentage of amylose in food leads to the formation of "resistant starch", stimulating the activity of the intestinal flora and inducing the production of protective substances against colon cancer. Besides, foods with "high amylose" have a low glycemic index, which is beneficial to 25% of the insulin-resistant population and, by stimulating the formation of HDL cholesterol, prevents cardiovascular disease.