Analysis of development, accumulation and structural characteristics of starch granule in wheat grain under nitrogen application

• Published in: International journal of biological macromolecules Vol. 164; pp. 3739 - 3750
• Main Authors: Ran, Liping, Yu, Xurun, Li, Yanqi, Zou, Jiuchun, Deng, Jiawen, Pan, Jingyu, Xiong, Fei
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.12.2020
• Subjects: Amylose - chemistry; Edible Grain - chemistry; Edible Grain - ultrastructure; Endosperm - chemistry; Endosperm - ultrastructure; Nitrogen - chemistry; Nitrogen fertilizer application; Plant Proteins - chemistry; Plant Proteins - genetics; Starch - chemistry; Starch - ultrastructure; Starch granules; Triticum - chemistry; Triticum - ultrastructure; Wheat; RDC; Nitrogen fertilizer application; N0; N240; DAA; Starch granules; FTIR; qRT-PCR; XRD; Wheat; N; ATR
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2020.08.192

Nitrogen is one of the most important nutrients for wheat growth and has a critical influence on yield and quality. This study aims to examine how medium nitrogen level (240 kg/hm2) affects the starch granule development, starch accumulation, and structural characteristics of wheat starch. The results showed that nitrogen treatment could reduce the biosynthesis of starch and amylose, delay the degradation of starch in pericarp, and promote the proportion of B-type small starch granule in endosperm compared with those in the N0. In addition, the composition and distribution of starch granules were changed, the crystal structure in the inner lamellae and ordered structure in the external region of starch granules were affected, and the swelling power and solubility of starch during wheat development were increased. The effect of nitrogen treatment on the mRNA expression of enzymes related to starch biosynthesis or degradation varied in different developmental stages. During middle and later grain filling stages, AGPase, GBSSI, and GBSSII were lower, and SSS, SBE, and DBE were higher in N240 than in N0. This study indicated that nitrogen application at booting stage significantly affected the structural characteristics of starch, and ultimately determines its quality.