Characterization of A-and B-type starch granules in Chinese wheat cultivars  

作　　者：ZHANG Yan GUO Qi FENG Nan WANG Jin-rong WANG Shu-jun HE Zhong-hu 

机构地区：[1]Institute of Crop Science/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences, Beijing 100081, P. R. China [2]Key Laboratory of Food Nutrition and Safety, Ministry of Education/Tianjin University of Science & Technology, Tianjin 300457, P. R. China [3]International Maize and Wheat Improvement Center (CIMMYT) China Office, Beijing 100081, P.R.China

出　　处：《Journal of Integrative Agriculture》2016年第10期2203-2214,共12页农业科学学报（英文版）

基　　金：financial support from the National Natural Science Foundation of China (31171547,31401651)

摘　　要：Starch is the major component of wheat flour and serves as a multifunctional ingredient in food industry. The objective of the present study was to investigate starch granule size distribution of Chinese wheat cultivars, and to compare structure and functionality of starches in four leading cultivars Zhongmai 175, CA12092, Lunxuan 987, and Zhongyou 206. A wide variation in volume percentages of A- and B-type starch granules among genotypes was observed. Volume percentages of A- and B-type granules had ranges of 68.4–88.9% and 9.7–27.9% in the first cropping seasons, 74.1–90.1% and 7.2–25.3% in the second. Wheat cultivars with higher volume percentages of A- and B-type granules could serve as parents in breeding program for selecting high and low amylose wheat cultivars, respectively. In comparison with the B-type starch granules, the A-type granules starch showed difference in three aspects：（1） higher amount of ordered short-range structure and a lower relative crystallinity,（2） higher gelatinization onset（To） temperatures and enthalpies（ΔH）, and lower gelatinization conclusion temperatures（Tc）,（3） greater peak, though, and final viscosity, and lower breakdown viscosity and pasting temperature. It provides important information for breeders to develop potentially useful cultivars with particular functional properties of their starches suited to specific applications.Starch is the major component of wheat flour and serves as a multifunctional ingredient in food industry. The objective of the present study was to investigate starch granule size distribution of Chinese wheat cultivars, and to compare structure and functionality of starches in four leading cultivars Zhongmai 175, CA12092, Lunxuan 987, and Zhongyou 206. A wide variation in volume percentages of A- and B-type starch granules among genotypes was observed. Volume percentages of A- and B-type granules had ranges of 68.4–88.9% and 9.7–27.9% in the first cropping seasons, 74.1–90.1% and 7.2–25.3% in the second. Wheat cultivars with higher volume percentages of A- and B-type granules could serve as parents in breeding program for selecting high and low amylose wheat cultivars, respectively. In comparison with the B-type starch granules, the A-type granules starch showed difference in three aspects：（1） higher amount of ordered short-range structure and a lower relative crystallinity,（2） higher gelatinization onset（To） temperatures and enthalpies（ΔH）, and lower gelatinization conclusion temperatures（Tc）,（3） greater peak, though, and final viscosity, and lower breakdown viscosity and pasting temperature. It provides important information for breeders to develop potentially useful cultivars with particular functional properties of their starches suited to specific applications.

关 键 词：bread wheat A-and B-type starch granules short-range molecular order relative crystallinity gelatinization and pasting properties 

分 类 号：S512.1[农业科学—作物学]