Starch Property Of Wheat Varieties (Lines) Granune

The starch content in wheat granule, amylose content in wheat starch, starch color, starch paste viscosity, starch swelling volume, and starch gel texture properties of wheat varieties were studyed. The samples were taken from Shaanxi province new variety regional trails of 2 locals in 2 years and noodle wheat from Western Australia. The results shown:1.The gene has remarkable effect, and environment and interaction of environment and gene have little influence on starch content in wheat granule, and amylose content in wheat starch, while gene, environment, and interaction of environment and gene have no influence on starch color in Shaanxi Guanzhong varieties (lines). There are different in the average of starch content in wheat granule in 2 years wheat varieties (lines). The average amylose content in wheat starch is close in Shaanxi Guanzhong and western Australian varieties (lines), while the diversity in Shaanxi Guanzhong varieties (lines) is less than in western Australian. The wheat starch color is different in western Australian with Shaanxi Guanzhong varieties (lines), and there is remarkable diversity in western Australian varieties (lines).2.The starch pasting property is different in wheat varieties (lines), and various parameter diversity is different. Guanzhong wheat starch pasting temperature is higher, and the peak viscidity and swelling volume are smaller than western Australian varieties (lines). Guanzhong varieties (lines) diversity of pasting temperature, peak viscidity, and swelling volume is smaller than western Australian varieties (lines).3. There were significant differences on starch gel hardness, but environment, interaction of environment and gene have no influence on starch gel hardness, gene, environment, and interaction of environment and gene have no influence on other parameter in Shaanxi Guanzhong varieties (lines). Significant differences on starch gel fracture-force, Chewiness, and hardness, gene have no influence on other parameter in western Australian varieties (lines). The average of Guanzhong varieties (lines) starch gel fracture-force, hardness were biger, but Cohesivness was smaller than western Australian's. The average of western Australian Chewiness, Adhesiveness, and Springiness were in between of two Guanzhong experimental field.4. The amylose content were correlations to pasting property, no correlations totexture properties of starch gels and starch color in wheat starch. The color were correlations to pasting property, gel texture properties in wheat starch. The pasting property were correlations to pasting property, gel texture properties in wheat starch.5. The results of categorize of wheat starch property indicate that most Guanzhong varieties (lines) were similar to Australian varieties (lines). Except Chinese varieties 89605, xiaoyan 503, xiaoyan 6, and Yuanfen 898 in 2000/2001 wheat varieties, and except Chinese varieties H-46, Huyu 8, Shaazi 1869, and Xinong 1330, others were similar to one or many Australian varieties (lines).