Effect of drought stress on the development of endosperm starch granules and the composition and physicochemical properties of starches from soft and hard wheat

Yu, Xurun; Li, Bo; Wang, Leilei; Chen, Xinyu; Wang, Wenjun; Gu, Yunfu; Wang, Zhong; Xiong, Fei

doi:10.1002/jsfa.7439

Cited by 37 publications

(32 citation statements)

References 29 publications

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“…Environmental conditions and agronomic practices also affected granule size distribution of wheat starches. Further, water stress during grain filling decreased the proportion of B-granules (Singh et al, 2008;Yu et al, 2015a). Nitrogen and sulphur fertilization during grain filling increased the accumulation of both types of granules; however, the synthesis of B-granules was more sensitive to sulphur fertilization than A-granules (Li et al, 2013a).…”

Section: Structure and Propertiesmentioning

confidence: 93%

“…The varying activity of the enzymes involved in starch biosynthesis may be attributable for the variations in AC, although the variations in different studies may also be due to the employment of different starch extraction procedures and analytical methods. Starches from wheat exposed to water stress during grain development showed lower AC than that from wheat grown with sufficient watering (Singh et al, 2008;Yu et al, 2015a). Li et al (2013a) observed low AC for starch from wheat grown with nitrogen and sulphur fertilization.…”

Section: Major and Minor Constituentsmentioning

confidence: 95%

“…Native starches from both hard and soft wheat cultivars/varieties contained high levels of RS and SDS, whereas RDS was present in the highest proportion in gelatinized starches (Yu et al, 2015a). In general, starches in native granular form are hydrolysed at a slower rate than in gelatinized form.…”

Section: Digestibilitymentioning

confidence: 95%

“…3). The biosynthesis of A-granules started 4 days after anthesis (DAA) with granule growth and development continuing over the next 20 days, while that of B-granules initiated 10-12 DAA with granule growth beginning 18-20 DAA (Wei et al, 2010;Yu et al, 2015a). 3).…”

Section: Structure and Propertiesmentioning

confidence: 99%

See 3 more Smart Citations

Wheat starch production, structure, functionality and applications—a review

Shevkani

Singh

Bajaj

et al. 2016

Int J of Food Sci Tech

217

101

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Summary Starch is the main component of wheat having a number of food and industrial applications. Thousands of cultivars/varieties of different wheat types and species differing in starch functionality (thermal, retrogradation, pasting and nutritional properties) are grown throughout the world. These properties are related to starch composition, morphology and structure, which vary with genetics, agronomic and environmental conditions. Starches from soft wheat contain high amounts of surface lipids and proteins and exhibit lower paste viscosity, whereas that from hard cultivars contain high proportion of small granules and amylose content but lower gelatinization temperature and enthalpy. Waxy starches exhibit higher‐percentage crystallinity, gelatinization temperatures, swelling power, paste viscosities and digestibility, but lower‐setback viscosity, rate of retrogradation and levels of starch lipids and proteins than normal and high‐amylose starches. Starches with high levels of lipids are less susceptible towards gelatinization, swelling and retrogradation and are good source of resistant starch, while that with high proportion of long amylopectin chains are more crystalline, gelatinize at high temperatures, increase paste viscosity, retrograde to a greater extent and decrease starch digestibility (high resistant and slowly digestible starch and low rapidly digestible starch).

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Section: Structure and Propertiesmentioning

confidence: 93%

Section: Major and Minor Constituentsmentioning

confidence: 95%

Section: Digestibilitymentioning

confidence: 95%

Section: Structure and Propertiesmentioning

confidence: 99%

See 2 more Smart Citations

Wheat starch production, structure, functionality and applications—a review

Shevkani

Singh

Bajaj

et al. 2016

Int J of Food Sci Tech

217

101

View full text Add to dashboard Cite

show abstract

“…Wheat (Triticum aestivum L.) is one of the important crops in the world, contains starch, protein, sugar and provides food for human population (Peleg et al, 2011;Liu et al, 2016;Yu et al, 2016). At present, drought stress has become the main one in abiotic stresses, and could restrain growth and yield of wheat (Lopes and Reynolds, 2010;Boscaiu et al, 2011;Gong, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effects of Drought Stress on Growth and Development of Wheat Seedlings

Duan¹

2017

IJAB

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In this study, two wheat cultivars XM13 and AK58 under different drought tolerance were compared by evaluating seed germination, seedling growth and microstructures in order to identify the drought resistance of two wheat cultivars. Results showed that the germination of wheat seeds could be inhibited by drought stress, the germination energy significantly decreased with the increase of drought degree, and the germination energy of AK58 was significantly stronger compared with XM13. Although the root length of wheat XM13 were little influenced by drought stress, AK58 can be promoted and appeared significant differences with the control except the stress of 25% PEG6000. Along with the increase of drought degree, the volume of cortex cell in root had a trend of decline, even shrank at the stress of 15-25% PEG6000, but effect of drought stress on root growth of wheat XM13 was especially significant compared with wheat AK58. In addition, leaf area of wheat seedling decreased under drought stress, but the decreasing amplitude of wheat AK58 leaf area was greater than XM13. Further study identified that palisade tissue cell in leaf gradually became shorter and disorder, and the thickness of spongy tissue decreased, which was especially significant under the stress of 20-25% PEG6000. Compared with wheat XM13, the atrophy of endodermis cell in leaf of wheat AK58 should be later. Therefore, the drought-resistant ability of two cultivars wheat was different, and wheat AK58 might be stronger and could better adapt to drought stress compared with wheat XM13.

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Influence of drought stress and growth temperature during kernel development on physical and chemical starch characteristics of malting barley

Hör,

Beer,

Hoheneder

et al. 2024

Cereal Chem

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Background and ObjectivesStarch is the main component of malting barley (Hordeum vulgare L.), and its physical and chemical characteristics are particularly important in further processing in the beverage industry. This study investigates how the parameters (i) growing temperature (high/low) and (ii) water deficit (drought stress) during grain filling affect starch characteristics by cultivating nine different commonly used malting barley varieties in greenhouses under defined conditions. Particle size distribution of the starch granules, their phase transition characteristics (DSC), the pasting temperature (RVA), and the amylose/amylopectin (AM/AP) ratio were examined to assess starch characteristics.FindingsTwo‐way ANOVA analyses revealed that drought stress during the grain‐filling phase resulted in significantly smaller starch granules, lower onset, peak, and endset temperatures (DSC), and increased pasting temperature (PT) while not affecting the AM/AP ratio. High growth temperature during grain filling resulted in significantly higher onset, peak, and endset temperatures (DSC), lower phase transition enthalpies, significantly higher PTs, and lower AM/AP ratios.ConclusionsGrowth temperature during kernel development affected starch phase transition characteristics the most, while water availability was significantly associated with starch granule sizes.Significance and NoveltyClimate change is increasing the events and severity of heat and drought in Europe. Agricultural practices and modern barley varieties must be adapted to these requirements to maintain processability for food production.

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Effect of drought stress on the development of endosperm starch granules and the composition and physicochemical properties of starches from soft and hard wheat

Abstract: Overall, DS can affect the development of endosperm starch granules and the physicochemical properties of starches, thus affecting the qualities of the final wheat products. © 2015 Society of Chemical Industry.

Cited by 37 publications

References 29 publications

Wheat starch production, structure, functionality and applications—a review

Wheat starch production, structure, functionality and applications—a review

Effects of Drought Stress on Growth and Development of Wheat Seedlings

Influence of drought stress and growth temperature during kernel development on physical and chemical starch characteristics of malting barley

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