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Effect of water stress at different stages of grain development on the characteristics of starch and protein of different wheat varieties
- Singh, Sandeep, Singh, Gurpreet, Singh, Prabhjeet, Singh, Narpinder
- Food chemistry 2008 v.108 no.1 pp. 130-139
- lipid content, proteins, cultivars, starch granules, thermal properties, amylose, wheat, water stress, Triticum aestivum, pasting properties, seed development
- The effect of water stress (WS) at 8 and 15days post anthesis (DPA) on the characteristics of starch and protein separated from C-306, HD-2329, PBW-175, PBW-343 and NI-5439 wheat varieties was studied. WS-induced changes in A-, B- and C-type granules distribution were variety- and stage-dependent. A-type granules increased in response to WS at both stages in all varieties, the extent of increase being greater at 15DPA. The proportion of B-type granules decreased in all the varieties, except C-306, in response to WS at 15DPA. C-type granules also decreased in response to 15DPA in all varieties, except HD-2329. The starch from wheat exposed to WS at 15DPA showed lower amylose content, lipids content and pasting temperature, and higher peak viscosity, final viscosity and setback. DSC analysis of starches showed two endotherms (associated with the melting of crystallites and amylose-lipid [AML] complexes) during heating, and an exotherm (associated with reforming of AML) during cooling. Transition temperatures (T o, T p and T c) of AML dissociation and association were lower for starch from wheat exposed to WS, the effect being more at 15DPA. The changes in pasting and thermal properties of starch caused by WS were observed to be related to lipids, amylose content and distribution of granules. The effect of WS on accumulation of different dimethyl formamide-soluble and insoluble proteins was significant and variety dependent.