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Acta Agron Sin ›› 2017, Vol. 43 ›› Issue (05): 777-786.doi: 10.3724/SP.J.1006.2017.00777


Effects of Post-Flowering Shading Intensities on Starch Components and Physicochemical Properties in Waxy and Non-waxy Wheats

LIU Xi-Wei1,ZHANG Min1,LI Yong2,ZHANG Yu-Chun1,SONG Xiao-Jun1,ZHAO Cheng1,CAI Rui-Guo1,*   

  1. 1Life Science and Technology Institute, Hebei Normal University of Science & Technology, Changli 066600, China; 2State Key Laboratory of Crop Biology, Shandong Agricultural University, Tai’an 271018, China
  • Received:2016-06-13 Revised:2017-03-01 Online:2017-05-12 Published:2017-03-07
  • Contact: CAI Ruiguo, E-mail: cairuiguo@126.com, Tel: 13653360972 E-mail:cairuiguo@126.com
  • Supported by:

    The study was supported by the National Natural Science Foundation of China (31201157), the Natural Science Foundation of Hebei Province (C201507061), and the Special Project for Outstanding Youth funded by the Education Department of Hebei Province (Y2012032).


Post-flowering shading may change the accumulation and structure formation of starch in wheat, resulting in deterioration of flour processing and edible qualities. In this study, we observed the changes of starch components and physicochemical properties under 0%, 30%, or 60% shading intensity after flowering in the non-waxy wheat “Lunxuan 987” and the waxy wheat “Nongdanuo 50206”. Under shading stress, the starch content decreased, however, the proportion of A-type starch granules and the relative crystallinity increased in both cultivars. The starch peak viscosity, hold trough, final viscosity, breakdown, and setback in Lunxuan 987 showed increasing trends with the increase of shading intensity; on the contrary, those in Nongdanuo 50206 showed decreasing changes. In Lunxuan 987, stronger shading stress led to decreased onset temperature, peak temperature, and end temperature, but increased gelatinization enthalpy. In Nongdanuo 50206, these starch thermodynamic parameters all decreased with the increase of shading intensity. The correlation analysis showed that amylose content, amylose/amylopectin ratio, and A-type starch granules volume proportion were positively correlated with the relative crystallinity, peak viscosity, hold trough, breakdown, pasting temperature, and gelatinization enthalpy, but negatively correlated with final viscosity and setback. Our findings suggest that post-flowering shading stress has the negative effects on starch components and particle size distribution, thus, resulting in the changes of relative crystallinity, gelatinization, and thermodynamic properties of wheat starch.

Key words: Winter wheat, Shading, Starch, Size distribution, Starch components, Physicochemical properties

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