Research On Main Quality Traits And A?B-starch Grains In Annong Waxy Wheat Lines

Seven Annong waxy wheat lines were selected as materials,the non waxy wheat cultivars Yangmai 13 as contrast,to study quality index of amylose content,Near infrared parameters,Opaque instrument parameters and RVA parameters,etc,and the variance analysis and correlation analysis;Separation and purification of total starch,A starch grains and B starch grains from the mature grain endosperm,and determination of the RVA parameters,transparency and gel stability.The development of endosperm starch morphology change and the microstructure of A-,B-starch grains in the mature endosperm starch,using SEM.The main results are as follows:1 The analysis of variance show that near infrared parameters,Opaque instrument parameters and RVA parameters,Amylose content,Amylose /amylopectin content in the difference between varieties are reached a significant;In Near infrared instrument,in addition to the protein content,wet gluten content was significantly higher than that of Yangmai 13,index of thousand seed weight,unit weight,hardness,flour extraction rate and sedimentation value et of seven waxy wheat lines and Yangmai 13 were less than Yangmai 13;In the opaque instrument parameters,water absorption,dough forming time,degree of softening and opaque quality index in the waxy wheat lines were significantly higher than Yangmai 13,In the aspect of stability time,the waxy wheat lines and Yangmai 13 are neck and neck.2 In addition to annong 4521 is 12.66%,amylose content of annong waxy wheat lines is between 0.01~1.95% range;amylose content of Yangmai 13 to 27.49%.In the process of flour RVA parameters,peak viscosity,trough viscosity,final viscosity,setback,peak time and pasting temperature of annong waxy wheat were less than that of Yangmai 13,Its breakdown was higher than that of Yangmai 13.amylose content,amylose /amylopectin content ratio was high positively correlated with final viscosity,setback,peak time;was significant correlated with through viscosity.3 In the process of wheat starch gelatinization,Peak viscosity and breakdown of A-starch greater than that of the total starch was greater than that of B-starch in Annong waxy wheat lines.The pasting temperature of total starch,A-starch and B-starch was little difference in annong waxy wheat lines,pasting temperature of total starch was less than that of A-starch and B-starch in Yangmai 13.For 1% concentration of starch paste,at 0 h,transparency of total starch greater than that of A-starch was greater than that of B-starch in annong waxy wheat lines and Yangmai 13.As the storage time increased,at the time of 24 h,transparency of total starch,A-starch and B-starch were decline,at 48 h,72 h,transparency of total starch,A-starch and B-starch were increased in annong waxy wheat lines.Under the same conditions,after the settlement of 24 h,gel stability of total starch was less than that of A-starch is less than that of B-starch in annong waxy wheat lines.4 In the development of endosperm starch grains in Annong waxy wheat lines,The scanning micrographs revealed that A-type starch granule of the waxy wheat endosperm was visible to many small A-type starch grains during 5-10 days after flowering,following by was the increase on starch granule size during 10-15 days;B-type starch granule was formed 15 days after pollination,but at this point there were fewer B-type starch granule;From the 20 th day after pollination to mature,the number and size of B-type starch granule grew gradually.5 Using scanning electron microscope(1000 x)observation of the waxy wheat lines mature endosperm starch grains found,The range of starch granule diameter in mature grain endosperm of waxy wheat was 0.96~34.92 um.Compared with the Yangmai 13(CK),A-type starch granule of the waxy wheat displayed flat,stereoscopic and the surface of A-type starch granule was less smoother than CK.The shape of B-type starch granules were more irregular than Yangmai 13 and more easily cliques occurring.In addition,further studies showed that there were many holes on A-type starch granules thanYangmai 13,under 5 000 multiples of observation,extended from surface to its interior,the reason needs to be further explored.