Abstract:

【Objective】 Effects of A, B type starch grannule in wheat endosperm to its physico-chemical characteristics were studied in an experiment. 【Method】 The natural ruptured side of kernel of different deveoping periods and the separated and purified A, B type starch granules of mature wheat endosperm in 4 wheat cultivars were observed by scanning electron micrographs (SEMs). The contents of amylose and amylopectin in A, B type starch granules of wheat endosperm of different development periods were determined by amylase/amylopectin assay procedure. The swellings of A, B type starch granules in mature wheat endosperm were measured according to McCormick. 【Result】 SEMs results showed that the shape of starch granules in wheat endosperm could be divided into normal form and abnormal form. The formation of amylose in starch granule of wheat endosperm was earlier than that of amylopectin, while the final content of amylopectin was much higher than that of amylose. The swelling power of B-type starch granule was higher than that of A-type starch granule in 4 cultivars. 【Conclusion】 The shape of A, B type starch granules in wheat endosperm could be classified into normal form and abnormal form. The contents of amylopectin in A, B type starch granules of matured wheat endosperm were higher than that of amylose and had a positive correlation trend to total starch content. The swelling of B-type starch granule was higher than that of A-type starch granule.

Key words: wheat, endosperm, A, B type starch granules, physico-chemical characteristics