Abstract
ABSTRACT The effects of environmental temperature on gelatinization properties and amylopectin structures of wheat endosperm starch were examined by isolating starches from four wheat cultivars matured in growth chambers at daytime temperatures of 15, 20, 25, or 30°C. Kernel weight and starch content per kernel were reduced by high maturation temperature. Amylose content showed no significant change at high maturation temperature in some cultivars; in other cultivars, there was a slight increase. Principal component analysis of data on relative peak areas of debranched amylopectin showed that amylopectin from wheat grown at a lower temperature had a greater proportion of shorter chains. Amylopectin branch chains were classified into three groups based on the correlation coefficients between the data of branch chain length distribution and principal component scores, degree of polymerization (DP) of 6–12, DP 13–34, and DP ≥ 35. The gelatinization temperature of starches increased markedly at a higher maturation temperature, with increases exceeding 10°C at high maturation temperatures. Gelatinization properties correlated significantly with amylopectin chain length distribution.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 6
Claim · model-written summary
High maturation temperature reduced kernel weight and starch content per kernel of wheat.
- Taxon
- wheat
Triticum aestivume1 - Treatment
- high maturation temperaturee0
- Outcome
- Kernel weight and starch content per kernele0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kernel weight and starch content per kernel were reduced by high maturation temperature”
e1“isolating starches from four wheat cultivars matured in growth chambers”
Claim · model-written summary
High maturation temperature did not significantly change amylose content in some wheat cultivars.
- Taxon
- wheatTriticum aestivume1
- Treatment
- high maturation temperaturee0
- Outcome
- Amylose contente0
- Direction
- no significant changee0
- Qualifier
- in some cultivarse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Amylose content showed no significant change at high maturation temperature in some cultivars; in other cultivars, there was a slight increase”
e1“isolating starches from four wheat cultivars matured in growth chambers”
Claim · model-written summary
High maturation temperature slightly increased amylose content in other wheat cultivars.
- Taxon
- wheatTriticum aestivume1
- Treatment
- high maturation temperaturee0
- Outcome
- Amylose contente0
- Direction
- slight increasee0
- Qualifier
- in other cultivarse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Amylose content showed no significant change at high maturation temperature in some cultivars; in other cultivars, there was a slight increase”
e1“isolating starches from four wheat cultivars matured in growth chambers”
Claim · model-written summary
Amylopectin from wheat grown at a lower temperature had a greater proportion of shorter chains.
- Taxon
- wheatTriticum aestivume0
- Treatment
- a lower temperaturee0
- Outcome
- proportion of shorter chainse0
- Direction
- greatere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“amylopectin from wheat grown at a lower temperature had a greater proportion of shorter chains”
Claim · model-written summary
High maturation temperature markedly increased wheat starch gelatinization temperature, by more than 10°C.
- Taxon
- wheatTriticum aestivume1
- Treatment
- high maturation temperaturee0
- Outcome
- gelatinization temperaturee0
- Direction
- increased markedlye0
- Value
- exceeding 10°Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The gelatinization temperature of starches increased markedly at a higher maturation temperature, with increases exceeding 10°C at high maturation temperatures”
e1“isolating starches from four wheat cultivars matured in growth chambers”
Claim · model-written summary
Gelatinization properties of wheat starch are significantly correlated with amylopectin chain length distribution.
- Taxon
- wheatTriticum aestivume1
- Compound
- amylopectine0
- Outcome
- Gelatinization propertiese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Gelatinization properties correlated significantly with amylopectin chain length distribution”
e1“isolating starches from four wheat cultivars matured in growth chambers”
The same questions in other papers
stage · quality: sugar starch · Triticum aestivum (wheat)Positive and negative results
1 paper in the same direction as this paper · 4 in the opposite direction
- positive
- positive
- positive
2 papers more in this group
See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.