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Acta Agronomica Sinica ›› 2023, Vol. 49 ›› Issue (6): 1447-1454.doi: 10.3724/SP.J.1006.2023.21065

• REVIEW •     Next Articles

Types and ratios of starch granules in grains and their roles in the formation and improvement of wheat quality properties

GAO Xin1(), GUO Lei2, SHAN Bao-Xue1, XIAO Yan-Jun1, LIU Xiu-Kun1, LI Hao-Sheng1, LIU Jian-Jun1, ZHAO Zhen-Dong1,*(), CAO Xin-You1,*()   

  1. 1Crop Research Institute, Shandong Academy of Agricultural Sciences/National Engineering Research Center of Wheat and Maize/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai Rivers Valley, Ministry of Agriculture and Rural Affairs/Shandong Provincial Technology Innovation Center for Wheat, Jinan 250100, Shandong, China
    2College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China
  • Received:2022-10-10 Accepted:2022-11-25 Online:2023-06-12 Published:2022-12-01
  • Contact: *E-mail: zhaozhendong925@163.com;E-mail: caoxinyou@126.com
  • Supported by:
    National Natural Science Foundation of China(31901543);China Agriculture Research System of MOF and MARA (Wheat, CARS-03-06);Taishan Industrial Experts Programme(LJNY202006);Taishan Scholars Program(tsqnz20221161);Key Research and Development Program of Shandong Province(2020CXGC010805);Key Research and Development Program of Shandong Province(2021LZGC013);Key Research and Development Program of Shandong Province(2021LZGC025);Agricultural Scientific and Technological Innovation Project of Shandong Academy of Agricultural Sciences(CXGC2022E01)

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Abstract:

Wheat flour is mainly composed of protein and starch. Gluten, especially the high-molecular-weight glutenin subunit, is the key factor determining the dough quality which has been widely accepted by breeders. However, the contribution of starch composition and physicochemical properties to dough quality has not been paid enough attention. Wheat starch has a bimodal size distribution and it is composed of A-type starch granules (diameter more than 10 μm) and B-type starch granules (diameter no more than 10 μm) according to the particle size. There are differences in the physicochemical properties of different types of starch granules. Therefore, the particle size distribution of starch affects the physicochemical properties of the total wheat starch, the gluten network structure, and the gluten-starch interaction of gluten, and finally affects the dough rheological properties, and processing characteristics. In summary, from a view of starch particle distribution, this article reviewed the development and regulation mechanism, physicochemical properties of A- and B-type starch granules, and their contribution to quality and yield. Strategies for future wheat breeding were proposed, that is, the starch properties should be selected and improved. The germplasm with high B-type starch granules proportion and strong gluten-starch interaction should be screened for further utilization. The objective of this study is to provide a reference for breeding the new high-quality and strong-gluten wheat varieties.

Key words: particle distribution of wheat starch, A-type and B-type starch granules, starch physicochemical properties, gluten network structure, gluten-starch interaction

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