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Effects of Environmental Temperature on Structure and Gelatinization Properties of Wheat Starch

¹National Food Research Institute (NFRI), Tsukuba, Ibaraki 305-8642, Japan. ²Corresponding author. Phone number: +81-298-38-8132. Fax number: +81-298-38-8122. E-mail: matsuki@nfri.affrc.go.jp. ³National Agriculture Research Center for Western Region (WeNARC), Fukuyama, Hiroshima 721-8514, Japan.

The effects of environmental temperature on gelatinization properties and amylopectin structures of wheat endosperm starch were examined by isolating starches from four wheat cultivars matured in growth chambers at daytime temperatures of 15, 20, 25, or 30°C. Kernel weight and starch content per kernel were reduced by high maturation temperature. Amylose content showed no significant change at high maturation temperature in some cultivars; in other cultivars, there was a slight increase. Principal component analysis of data on relative peak areas of debranched amylopectin showed that amylopectin from wheat grown at a lower temperature had a greater proportion of shorter chains. Amylopectin branch chains were classified into three groups based on the correlation coefficients between the data of branch chain length distribution and principal component scores, degree of polymerization (DP) of 6–12, DP 13–34, and DP ≥ 35. The gelatinization temperature of starches increased markedly at a higher maturation temperature, with increases exceeding 10°C at high maturation temperatures. Gelatinization properties correlated significantly with amylopectin chain length distribution.