Starch Properties Ratio among Wheat Species Originated from different Regions of the World

Abstract

Amylose content may various in different cereals even it varies specie to specie of a cereal especially in wheat, rice, barley and maize. A two-year study was organized to evaluate variability and availability of amylose and amylopectin among three wheat species (bread, emmer and durum), collected from various wheat cultivated countries, at the experimental site of Northwest Agriculture and Forestry University, Yangling, China during 2018 and 2019. According to the findings, bread, emmer and durum wheat carried out sufficient amount of amylose in both years with similar performance of amylopectin, which indicate the stability for both traits of starch in time period. According to our findings, out of 150 analyzed accessions of three different species of wheat during 2018 and 2019, 71 accessions (36 bread, 18 durum and 17 emmer) were with normal amylose content (20-30%), twenty accessions (9 bread, 4 durum and 7 emmer) were with ?30% amylose content in 2018. During the year 2019, 80 accessions (36 bread, 24 durum and 20 emmer) had normal range of amylose (20-30%), twenty accessions (10 bread, 4 durum and 6 emmer) were with ?30% amylose. Among all accession in both years no any waxy accession was observed which contain 1-2% of amylose.