Starch granule size distribution in wheat endosperm indirectly correlates to pasting property indicated by near‐isogenic lines with different null‐waxy alleles
2017
Zhong, Yingxin | Li, Ye | Zhong, Jianwen | Shi, Zhiqiang | Cai, Jian | Wang, Xiao | Zhou, Qin | Cao, Weixing | Dai, Tingbo | Jiang, Dong
The amylose content, size distribution, and processing properties of isolated starch granules were compared between eight near‐isogenic lines (NILs) of a wheat cultivar with different null‐waxy (wx) alleles. The increases in the amylose content (0.6–34.6%), volume percentage of A‐type starch granules (54.8–67.6%), low (118–179 cP) and final viscosities (160–329 cP), and setback value (43–146 cP) were positively related to the number of waxy alleles. All the viscosity values, except those of the peak time and the pasting temperature, of the purified A‐type starch granules were much higher than those of the B‐type granules, and so was the swelling power. The amylose content and pasting properties of the purified A‐ and B‐type starch granules showed similar patterns to those of flour in response to different null‐waxy alleles. In addition, wx‐B1 had greater effects on the amylose content, starch granule diameter, and pasting traits than the other alleles did. The diameter of biscuits baked with the flour of NILs varied between 46.29 mm (the wild‐type) and 44.09 mm (the waxy‐type), but their hardness decreased from 2895 to 1707 g as the number of the null‐wx alleles increased. The varied pasting traits of NILs were indirectly related to the modified size distributions of starch granules, but were directly ascribed to the regulated content of amylose due to deletion of the wx genes.
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