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Wheat grain natural transverse sections of 12 periods were observed and analyzed using scanning electron micrographs technology and Bio-Quant system IV image analyzer in order to detect the developing process of A- and B-type starch granules. In addition, the chemical composition and starch granule-bound proteins (SGPs) of A- and B-type starch granules were tested and analyzed. The results showed that A-type starch granules in wheat began from 3 d post anthesis (DPA) till grain maturing and B-type starch granules occured after 15 DPA till grain maturing. Approximately 98.5% of chemical compositions in both A- and B-type starch granules were amylose and amylopectin, and more than half of which were amylopectin. The amylopectin contents, average chain length, and chain length distribution (degree of polymerization> 40) of amylopectin in A-type starch granules were significant higher than that of B-type starch granules. SGP-145, SGP-140, and SGP-26 kD were associated with A-type starch formation in wheat grain.
Wheat grain natural transverse sections of 12 periods were observed and analyzed using scanning electron micrographs technology and Bio-Quant system IV image analyzer in order to detect the developing process of A- and B-type starch granules. In addition, the chemical composition and starch Granule-bound proteins (SGPs) of A- and B-type starch granules tested and analyzed. The results showed that A-type starch granules in wheat began from 3 d post anthesis (DPA) till grain maturing and B- occured after 15 DPA till grain maturing. Approximately 98.5% of chemical compositions in both A- and B-type starch granules were amylose and amylopectin, and more than half of which were amylopectin. The amylopectin contents, average chain length, and chain length distribution (degree of polymerization> 40) of amylopectin in A-type starch granules were significantly higher than that of B-type starch foams. SGP-145, SGP-140, and SGP-26 kD were associated with A-type starch fo rmation in wheat grain.