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Effects of Growing Environment on Properties of Starch from Five Australian Wheat Varieties

¹Faculty of Agriculture and Environment, University of Sydney, NSW, Australia. ²Present address: College of Agriculture and Applied Biology, Can Tho University, Can Tho, Vietnam. ³Corresponding author. Phone: +61 2 8627 1017. E-mail: les.copeland@sydney.edu.au

The effects of growing conditions on properties of starch from wheat grain were examined. Growing conditions affected starch and amylose content, granule size distribution, protein associated with starch granules, and starch swelling power in grains from five commercial Australian milling wheat varieties grown at multiple locations in two years in crop production systems. Soil nitrogen and meteorological conditions were major contributors to variability in grain yield and grain protein and starch contents. The volume proportion of B-granules was positively affected by warmer temperatures before flowering but negatively correlated with high temperatures during grain filling. Genotype was the main source of variability in the proportion of B-granules and granule dimensions, starch-granule proteins, and starch swelling power, although there were also significant contributions to variability from the growing conditions. Seasonal effects and interactions between genotype and season and location were significant sources of variability in amylose content, proportion of short chains of amylopectin, and flour swelling power. The positive relationships between starch content and the number of clear days and atmospheric temperatures before flowering indicate that conditions that enhance accumulation of assimilates before anthesis influence the deposition of reserves in developing grain.