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

作者：Mingming Zhai, Qinglin Wen, Yaning Bu, Wenjing Tian, Xiaorong Wu, Dongwei Guo · 发表于：Food Chemistry X · 年份：2025 · DOI：10.1016/j.fochx.2025.103142 · 研究领域：Food composition and properties、Enzyme Production and Characterization、Microbial Metabolites in Food Biotechnology

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 °C, peak temperature(Tp) = 68.69 °C), and content of slowly digestible starch (SDS = 38.77 %), along with a comparatively high level of resistant starch (RS =11.48 %), which underscores its superior thermal stability and slow digestibility. All starch granules displayed uniform disc-like morphologies with smooth surfaces and typical A-type crystalline patterns. Furthermore, correlation analysis revealed a significant association between AAC and AGPase activity, suggesting that starch biosynthesis plays a regulatory role in amylose accumulation. Enzyme activity data indicate that synergistic interactions among biosynthetic enzymes across varieties, implying that dynamic enzymatic activities m...