Keywords

Wheat, Amyloid Protein, Gelatinization Properties, Correlation

Abstract

In order to explore the relationship between wheat starch granule protein and starch gelatinization properties, the starch granule proteins of 18 main cultivated wheat varieties in Henan Province were separated, and the starch granule protein type, starch content, and gelatinization property parameters were studied. The results showed that , 8 main types of amyloid proteins and 9 combination band spectra were isolated from 18 wheat varieties, and combination type I and combination type VII accounted for the highest proportion of 55.56%, both showing 7 bands. Through the analysis The correlation analysis between the number of amyloid protein bands and the total optical density of the bands and starch properties showed that there was a significant negative correlation between the total optical density of amyloid protein and amylose content, peak viscosity, trough viscosity, and final viscosity, indicating that starch The expression of granular protein affects the gelatinization characteristics of starch. Six wheat varieties were selected at the same time. After the starch was treated with salt, SDS, and protease respectively, the peak viscosity of starch increased significantly. Among them, the salt treatment increased the most, and the difference between different treatments was The difference reached a significant level. Electrophoresis analysis of amyloid protein after treatment showed that the bands after treatment were significantly reduced, indicating that the content of wheat starch granule protein decreased after treatment. Based on the test results, there are differences in the expression of starch granule proteins in different wheat varieties, while the starch The expression level of granule protein affects the peak viscosity of starch.

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Original research done by Ma Dongyun, Zhang Jian, Guo Tiancai, Wang Chenyang, Zhu Yunji, Feng Hui

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