A comparative study on the multi-scale, physicochemical properties and enzyme activities of tetraploid cultivated wheat starch with different amylose contents.

ABSTRACT: Tetraploid cultivated wheat represents a valuable genetic resource for enhancing starch quality in food and industrial applications. Nevertheless, the relationship between its multi-scale structure and biosynthetic regulation, particularly the role of key enzyme activities, remains insufficiently explored. This study systematically examined the multi-scale structure, enzyme activities, and functional properties of starch from six tetraploid wheat varieties differing in apparent amylose content (AAC). The results indicated that AAC ranged from 17.29 % to 25.29 %, showing a positive correlation with granule size and molecular ordering. Notably, variety TS6 exhibited the highest molecular order (degree of order(DO)₁₀₄₇/₁₀₂₂ = 0.441), gelatinization temperatures (onset temperature(To) = 64.47 

SUBMITTER: Zhai M 

PROVIDER: S-EPMC12569807 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature