Analysis of the starch properties in tetraploid wheat– Aegilops sharonensis amphidiploid

In this study, we investigated the starch properties of Aegilops sharonensis (R7), tetraploid wheat (Z636), and their amphidiploid (Z636 × R7). The results of protein electrophoresis showed that waxy protein of Ae. sharonensis (R7) and tetraploid wheat (Z636) is expressed in the amphidiploid (Z636 × R7). The total starch content and amylose content of the amphidiploid (Z636 × R7) were higher than Ae. sharonensis (R7) and lower than tetraploid wheat (Z636). The amphidiploid (Z636 × R7) exhibits an intermediate type of starch granules morphology that the ratio of A/B-type starch granules and their shapes ranged between Ae. sharonensis and tetraploid wheat. The gelatinization parameters showed that the concluding temperature (Tc) and enthalpy change (ΔH) of Ae. sharonensis (R7) were significantly lower than those of tetraploid wheat (Z636) and the amphidiploid (Z636 × R7), while the values of onset temperature (To) and peak temperature (Tp) were similar among the Ae. sharonensis (R7), tetraploid wheat (Z636), and the amphidiploid (Z636 × R7). For the aging properties, the ΔH values of Ae. sharonensis (R7) and the amphidiploid (Z636 × R7) were close but lower than that of tetraploid wheat (Z636), whereas the parameters of To, Tp, and Tc did not differ significantly among three materials. The amphidiploid (Z636 × R7) possesses varied starch properties from wheat, which may be useful in wheat quality improvement.