Effect of phosphorus on the characteristics of starch in winter wheat

The effect of different phosphorus levels (P0: P₂O₅ 0 kg/hm²; LP: P₂O₅ 105 kg/hm²; HP: P₂O₅ 210 kg/hm²) on the characteristics of starch in Xindong 20 and Xindong 23 winter wheat varieties was studied. The phosphorus‐induced changes in starch characteristics were variety‐dependent. Wheat starch granules of two cultivars showed bimodal size distributions under different phosphorus conditions. B‐granule proportion increased in response to phosphorus in Xindong 20. XRD analysis of starches showed that A‐type polymorphic structure and peak positions does not change under different phosphorus level. Small differences were observed in intensities of all fingerprint peaks (15°, 17°, 18°, 20°, and 23° 2θ). Xindong 20 flour under condition of HP showed significantly higher trough viscosity, final viscosity, and setback than that under P0 condition. In response to HP, Xindong 20 and Xindong 23 starches showed significantly higher water‐binding capacity.