Effects of Heat Stress and Cultivar on the Functional Properties of Starch in Chinese Wheat

Abstract

Cereal Chem. 94(3):443-450Heat stress during the grain-filling stage is a major limiting factor for improving Chinese wheat production, and its effect on functional properties of flours and starches in 10 leading cultivars from the Yellow and Huai Valleys grown under normal and heat-stress environments was investigated. Heat stress during the grain-filling stage decreased total starch content but increased protein and lipid contents of wheat grains. Amylose content of wheat starch was little altered under a heat-stress environment. Heat stress did not significantly change swelling power and starch solubility of wheat starches but significantly decreased swelling power of wheat flours. Pasting viscosities of wheat starches and flours were affected differentially by heat stress. Heat stress had a significant effect on gelatinization and retrogradation properties of starches. The in vitro enzymatic digestibility of wheat starches was affected slightly by heat stress. Analysis of variance indicated that heat stress had a significant effect on some functional properties of starch and flour, although the largest source of variability in these properties was cultivar. † Corresponding

Grain and flour quality of wheat genotypes grown under heat stress

“…In this study, the increase in LC of wholemeal wheat flour is consistent with that of Wang et al (2016) , who found a positive association between heat stress and LC in wheat. The flour lipids play an important role at different stages of breadmaking ( Arzani and Ashraf, 2017 ), and hence breadmaking quality is significantly impacted by the lipids.…”

“…WA is affected by high temperature ( Singh et al, 2021 ) and associated with PC and GH ( Pasha et al, 2010 ). The reproductive phase, such as grain-filling, is the most sensitive to heat stress in wheat ( Wang et al, 2016 ). Therefore, bread-making quality of grain can be affected by heat stress ( Wang et al, 2016 ).…”

“…The reproductive phase, such as grain-filling, is the most sensitive to heat stress in wheat ( Wang et al, 2016 ). Therefore, bread-making quality of grain can be affected by heat stress ( Wang et al, 2016 ).…”

Starch structural and functional properties of waxy maize under different temperature regimes at grain formation stage

“…Meanwhile, the pasting viscosities decreased after the waxy maize starch was hydrolyzed and degraded ( Mendez-Montealvo, Wang, & Campbell, 2011 ). The pasting viscosities of wheat starch and flour in response to HS during grain filling depended on the cultivar ( Wang, Li, Miao, Zhang, He, & Wang, 2017 ). The increased PV and BD were observed in delayed sown wheat that was subjected to HS during flowering ( Singh et al, 2021 ).…”

Understanding Wheat Starch Metabolism in Properties, Environmental Stress Condition, and Molecular Approaches for Value-Added Utilization

“…Heat stress decreases cereal starch content while increasing protein content during grain filling [80]. It did not affect the swelling power or starch solubility of wheat starches, but it did significantly reduce the swelling ability of wheat flours and enzymatic digestibility of wheat starches [81]. Sucrose is processed by invertases, sucrose synthases, and sucrose phosphate synthase after it enters the grain [82].…”