Authors:X.R. Yu, L. Zhou, J. Zhang, H. Yu, D.R. Gao, B.Q. Zhang, F. Xiong, Y.J. Gu, and Z. Wang
This study was conducted to compare structural development and biochemical accumulation of waxy and non-waxy wheat (NW) caryopses. The caryopses’ microstructure of the waxy wheat (WW) and NW cultivars at different developmental stages were observed under light, fluorescence, and scanning electron microscope. The results were as follows: Compared with NW,WWhad a shorter maturation duration, which was reflected in several following characteristics. Programmed cell death of the pericarp began earlier, and the chlorophyll-containing layer in the pericarp was smaller. Vacuoles in chalazal cells accumulated more tannins at different developmental stages. Starch granules and protein bodies in the endosperm showed a higher accumulation level in developing caryopses, and aleurone cells were larger in size with larger numbers of aleurone grains. An analysis of the element content indicated that the mineral elements Mg, P, K, and Ca exhibited a higher content, while the heavy elements Cr, Cd, and Pb exhibited a lower content in the aleurone layer.
Noisuwan, A., Bronlund, J., Wilkinson, B. & Hemar, Y. (2008): Effect of milk protein products on the rheological and thermal (DSC) properties of normal rice starch and waxy rice starch. Food Hydrocolloids , 22 , 174
Authors:H. Yu, Y. Yang, X.Y. Chen, G.X. Lin, J.Y. Sheng, J.Y. Nie, Q.J. Wang, E.J. Zhang, X.R. Yu, Z. Wang, and F. Xiong
The waxy wheat shows special starch quality due to high amylopectin content. However, little information is available concerning the development and degradation of amyloplast from waxy wheat endosperm. To address this problem, waxy wheat variety, Yangnuo 1, and a non-waxy wheat variety, Yangmai 13, were chosen to investigate the development and degradation of endosperm amyloplast during wheat caryopsis development and germination stage respectively using histochemical staining and light microscopy. Changes of morphology, the soluble sugar and total starch content were indistinguishable in the process of caryopsis development of two wheat varieties. The developing endosperm of non-waxy was stained blue-black by I2-KI while the endosperm of waxy wheat was stained reddish-brown, but the pericarp of waxy and non-waxy wheat was stained blue-black. In contrast to nonwaxy wheat, endosperm amyloplast of waxy wheat had better development status and higher proportion of small amyloplast. During seed germination many small dissolution pores appeared on the surface of endosperm amyloplast and the pores became bigger and deeper until amyloplast disintegrated. The rate of degradation of waxy wheat endosperm amyloplast was faster than non-waxy wheat. Our results may also be helpful to the use of waxy starch in food and nonfood industry.
Authors:X.M. Fang, H.Z. She, C. Wang, X.B. Liu, Y.S. Li, J. Nie, R.W. Ruan, T. Wang, and Z.L. Yi
Waxy wheat (Triticum aestivum L.) is grown throughout the world for its specific quality. Fertilization and planting density are two crucial factors that affect waxy wheat yield and photosynthetic capacity. The objectives of the research were to determine the effects of fertilization and planting density on photosynthetic characteristics, yield, and yield components of waxy wheat, including Yield, SSR, TGW, GNPP, GWPP, PH, HI, Pn, Gs, Ci, E and WUE using the method of field experiment, in which there were three levels (150, 300, and 450 kg ha−1) of fertilizer application rate and three levels (1.35, 1.8, and 2.25 × 106 plants ha−1) of planting density. The results suggested that photosynthetic characteristics, yield, and yield components had close relationship with fertilization levels and planting density. Under the same plant density, with the increase of fertilization, Yield, SSR, TGW, GNPP, GWPP, HI, Pn, Gs, E and WUE increased and then decreased, PH increased, but Ci decreased. Under the same fertilization, with the increase of plant density, Yield, SSR, TGW, GNPP, GWPP, HI increased and then decreased, PH, Pn, Gs and E increased, PH and WUE declined. The results also showed that F2 (300 kg ha−1) and D2 (1.8 × 106 plants ha−1) was a better match in this experiment, which could obtain a higher grain yield 4961.61 kg ha−1. Consequently, this combination of fertilizer application rate and plant densities are useful to get high yield of waxy wheat.
Authors:Z. Deng, S. Hu, F. Chen, J. Chen, X. Zhang, C. Sun, Y. Zhang, and J. Tian
Two hundred and ninety F9 recombinant inbred lines (RILs) derived from the bread wheat cultivar Gaocheng 8901 and the waxy wheat cultivar Nuomai 1 were used in determining the high-molecular-weight glutenin subunit (HMW-GS) and waxy protein subunit combinations and their effects on the dough quality and texture profile analysis (TPA) of cooked Chinese noodles. Seven alleles were detected at Glu-1 loci. There were two alleles found at each of the Wx-A1, Wx-B1 and Wx-D1 loci. Eight allelic combinations were observed for HMW-GS, LMW-GS and waxy proteins, respectively. Both the 1/7+8/5+10 and 1/7+8/5+12 combinations contributed to dough elasticity, and the 1/7+8/5+10 combination also provided better TPA characteristics. Compared to Wx protein, HMW-GS was more important on dough alveogram properties. LMW-GS significantly affected springiness and cohesiveness; HMW-GS mainly affected the hardness; Wx×LMW-GS significantly affected the springiness, cohesiveness and chewiness; HMW-GS×Wx×LMW-GS mainly influenced the springiness and chewiness. But HMW-GS×LMW-GS only affected the spinginess. These indicated the TPA of noodles was significantly affected by the interactions between glutenin and Wx proteins.
The state of water and several transitions were examined in the systemsn-decanephosphonic acid (DPA)—water and the sodium salts of DPA—water. Temperature — composition phase diagrams are reported.
The results show that several liquid crystalline phases plus isotropic liquid, and two solid phases (a waxy solid phase and
a crystalline phase) are formed. Several types of water were detected: bulk-like water, interfacial water and hydration water.