Effects of fungicide treatment,N-fertilisation and harvest date on arabinoxylan,endoxylanase activity and endoxylanase inhibitor levels in wheat kernels

Fungicide treatment had a significant impact on endoxylanase activity and XIP levels, but did not affect arabinoxylan (AX) and TAXI levels. The different response of TAXI and XIP type inhibitors to fungicide treatment is interesting. N-fertilisation did not affect AX levels, but significantly increased TAXI and XIP type inhibitor levels. Wheat-associated microbial endoxylanase activity levels were also affected by nitrogen supply, but levels of the endogenous enzyme did not change, except when sprouting occurred. The weather conditions before harvest had no influence on total AX (TOT-AX) and inhibitor levels, but had a large impact on both microbial and endogenous endoxylanase activity and water extractable AX (WE-AX) levels. Under most conditions, endoxylanase activity levels were related to those of α-amylases, liquefaction numbers (LN) and specific weights. WE-AX levels were often weakly but significantly correlated with endoxylanase activity levels, indicating that it is possible that part of the WE-AX in wheat originates from AX degradation by endoxylanases in the field. These results clearly indicate that agronomic circumstances significantly affect the levels of AX, endoxylanases and their inhibitors in wheat, and consequently could affect wheat quality.     

Relative Activity of Endoxylanases Towards Water-extractable and Water-unextractable Arabinoxylan

Differences in endo-β-1,4-xylanase functionality result from the different ability of the enzymes to convert water-unextractable arabinoxylan (WU-AX) into solubilised AX (S-AX) and to degrade water-extractable arabinoxylan (WE-AX) and S-AX to lower molecular weight. These respective endoxylanase activities and their relative proportions were determined for two endoxylanases from Bacillus subtilis and Aspergillus aculeatus, according to a generally applicable procedure. Isolated wheat WE-AX and WU-AX containing wheat squeegee starch were prepared and incubated with different levels of endoxylanases. The supernatants were analysed for reducing xylose (RX) formed and WU-AX solubilised. Molecular weights of the products formed were assessed. Relative activities differed widely for the two endoxylanases. Based on the results and additional enzyme-substrate binding experiments, mechanisms possibly accounting for these differences are discussed.     

The heterogeneous distribution of α-amylase and endoxylanase activity over a population of preharvest sprouted wheat kernels and their localization in individual kernels

To develop targeted approaches to improve the quality of preharvest sprouted (PHS) wheat as a raw material for food manufacturing, knowledge on the nature and distribution of hydrolytic enzymes in PHS wheat is crucial. Results of the present study indicate that α-amylase and endoxylanase activities are heterogeneously distributed among a population of PHS kernel. Within individual severely sprouted kernels, the enzyme activities are heterogeneously distributed throughout the different tissues. α-Amylase activity, almost exclusively of endogenous nature, is mainly detected in the germ region and to a lesser extent in the aleurone layer. Endoxylanase activity is predominantly of microbial origin and located on the kernel surface. In spite of this, light and epifluorescence microscopy show decreased kernel integrity and cell wall breakdown in the crushed cells layer, the endosperm, and the aleurone layer in a selection of kernels upon preharvest sprouting. This knowledge offers opportunities for the development of treatments to reduce the enzyme load in PHS wheat at postharvest level to improve its flour quality.     

Arabinoxylans and Endoxylanases in Wheat Flour Bread-making

For the past 50 years the function of arabinoxylans in bread-making has been the subject of much debate and controversy. In the last decade, these molecules have been put in the spotlight again inter alia because of the increasing use of endoxylanases in European wheat and rye flour bread-making processes. This renewed interest has led to considerable advances in the understanding of both arabinoxylan and endoxylanase functionalities in bread-making. We here present a survey of the relevant work. Knowledge of both the substrate (arabinoxylan) and the enzyme (endoxylanase), as well as of recently discovered endoxylanase inhibitors, is summarised. Facts on arabinoxylans and endoxylanases in wheat flour bread-making are presented and integrated in an up-to-date view on their functionality in bread-making.     

XIP-type endoxylanase inhibitors in different cereals

Highly pure XIP-type (for Xylanase Inhibiting Protein) endoxylanase inhibitor fractions were selectively obtained with a high yield from rye, durum wheat, barley, and maize extracts by affinity chromatography with immobilised Aspergillus niger endoxylanase Xyn1 following removal of the TAXI-type (for Triticum aestivum xylanase inhibitor) endoxylanase inhibitors by affinity chromatography with immobilised Bacillus subtilis endoxylanase XynA. No inhibitors belonging to the XIP family occur in rice, oats, and buckwheat. N-terminal amino acid sequences of the non-wheat XIP-type inhibitors were very similar or identical to those of wheat XIP-1, a chitinase homologue. The isolated inhibitors are basic, monomeric proteins of ca. 30 kDa with pI values of at least 8.5 (rye, durum wheat, and barley XIP) and ca. 7.0 (maize XIP). They are, in general, active against fungal endoxylanases and do not hydrolyse chitin. SDS–PAGE analysis and high-resolution cation exchange chromatography suggest the presence of multiple XIP-type isoinhibitors in the different cereals.     

Evidence for the Presence of a Pentosanase Inhibitor in Wheat Flours

The solubilisation, by a pentosanase preparation fromAspergillus niger, of arabinoxylans from water-unextractable pentosans (WUP) isolated from wheat flour was much reduced when carried out in flour aqueous extracts as medium, instead of pure buffer. When flour extracts were previously heated at 100°C, the extent of arabinoxylan solubilisation was almost restored. The heating at 100°C and centrifugation of the flour extracts removed approximately one-third of the soluble protein but very low amounts of arabinoxylan. Increasing the concentration of extracts decreased the extent of WUP arabinoxylan solubilisation. There was slight variability between wheat cultivars Apollo, Soissons and Thésée in the extent of the inhibitory effect. Compounds responsible for this effect were mainly present in wheat grain endosperm but also in bran. Different microbial xylanases fromA. niger(Grindamyl S 100 and E1, an endoxylanase purified from this commercial preparation) andTrichodermastrains (C1, a partially purified cellulase/hemicellulase complex, and the commercial preparations Veron HE and Multifect XL) were strongly inhibited. Also the arabinofuranosidase activity present in Grindamyl S 100 was inhibited but to a lower extent than xylanases. Pronase treatment and protein addition in the extracts had no effect on the level of inhibition.     

Effects of Preharvest Sprouting on Flour Pasting Viscosity in Common Buckwheat (Fagopyrum esculentum Moench)

Abstract

Rain before harvest often causes buckwheat to sprout. Preharvest sprouting reduces the processing suitability of buckwheat flour. We examined the effects of preharvest sprouting on buckwheat flour quality by rapid visco-analysis (RVA) of milled sprouting grains of six buckwheat cultivars. Both artificial and natural rainfall increased the frequency of sprouting and decreased pasting viscosity. The difference in pasting viscosity between sprouting and non-sprouting buckwheat grains was not decreased by adding wheat flour. These results suggest that the mechanical characteristics of dough and boiled noodle may be affected by flour made from sprouting grains. Differing responses of the cultivars to rainfall indicate that higher pasting viscosity could be achieved by using cultivars that are resistant to preharvest sprouting caused by rain.     

Seasonal conditions influence dormancy and preharvest sprouting tolerance of wheat (Triticum aestivum L.) in the field

Preharvest sprouting occurs following rainfall after maturity and reduces grain quality and value. Dormancy at maturity is a trait frequently used by wheat breeders to improve tolerance to sprouting. To determine the environmental influence on the predicative relationship between dormancy at maturity and improved preharvest sprouting tolerance, dormancy (germination index) at maturity and grain quality (falling number) at maturity and then, after rainfall, was measured over three seasons. Based on the results it was possible to draw three main conclusions. Firstly, genotypes with strong dormancy (germination index <0.20) which have the embryo and seed coat component of dormancy maintained a falling number >300 s at all sites and seasons for the 2-month period after maturity despite receiving up to 122 mm of rain. Adequate preharvest sprouting tolerance also occurred in dormant genotypes, with just the embryo component; in all but the most severe conditions. Secondly, though the effect of environment and interaction of genotype and environment was significant, the G by E interaction did not account for a large proportion of the variation (<6%) in sprouting tolerance (measured by falling number after rainfall) or change the relative rankings of preharvest sprouting tolerance. Finally, other defects associated with rainfall during grain filling such as black point and fungal staining may slightly reduce dormancy estimates and preharvest sprouting tolerance. For this reason grain defects need to be improved in parallel with preharvest sprouting tolerance. In conclusion, strong dormancy provides a reliable source of preharvest sprouting tolerance in the field.     

Xylan-degrading enzymes and arabinoxylan solubilisation in barley cultivars of differing malting quality

The levels of xylanolytic activities ((1→4)-β-endoxylanases, β-d-xylosidases and α-l-arabinofuranosidases) and the levels of water extractable arabinoxylans (WEAX) in hot water extracts of malts were compared during malting of four barley cultivars of differing quality. Endoxylanase activity increased from day 1 after steeping showing a slight lag compared with the development of (1→3,1→4)-β-glucanase activity. The levels of endoxylanase activity were different between the cultivars. For example, at day 4, which would be a suitable endpoint for malting of good quality cultivars, total endoxylanase activities of Static and Chariot malts were twice that of Hart and Optic. This variation in level of endoxylanase between cultivars did not correlate with the content of water extractable arabinoxylans in hot water extracts of the malts. However, those cultivars that accumulated most water extractable arabinoxylan had a different set of endoxylanase isoforms. This suggests that expression of specific endoxylanase isoforms may influence the extent of arabinoxylan solubilisation and/or degradation.The β-xylosidases and α-arabinosidases increased from low levels after steep to a plateau of activity at day 6 or 7 of germination. Total xylosidase was always higher than the arabinosidase activity. There were differences between cultivars but these were small compared with the variation in endoxylanase activity. (1→4)-β-d-Endomannanase activity was detected in all four cultivars at 2 days germination then rose to a maximum around 5 days.     

Field studies on abscisic acid and embryonic germinability in winter wheat

Wheat (Triticum aestivum L.) cultivars differ in resistance to preharvest sprouting, which can occur when rains precede harvest. The objective of this study was to determine of sprouting resistance was related to endogenous levels of embryonic abscisic acid (ABA) and/or to the degree of embryonic sensitivity (capability of ABA to block embryonic germination) to exogenously applied ABA. Embryonic ABA levels and sensitivity were compared during the grain development period in 1983 and 1984 in a sprouting-resistant cultivar, ‘Brevor’, and a susceptible cultivar, ‘Greer’. The ABA levels were influenced by environment and year but not by cultivar, except at the soft-dough/ hard-dough transition stage of development in both years and at hard-dough stage in 1983. At those stages, Brevor had higher levels of free ABA than Greer. Embryonic ABA level and rate of germination of dissected embryos in water were not related, but the rate of germination was reduced by exogenous ABA (5×10⁻⁵M), and was reduced more in Brevor than in Greer. Differences in embryonic sensitivity to ABA, modulated by environmental conditions during the grain-filling period, may contribute to cultivar differences in resistance to preharvest sprouting.     

长江中下游麦区小麦迟播的不利影响及育种对策

近年来长江中下游稻麦轮作区水稻成熟期不断推迟,致使小麦播期大幅度推迟,这已成为该麦区小麦高产稳产的主要障碍。迟播不仅导致小麦生育期缩短,积温、光照时数减少,营养生长不足,难以形成高产群体基础,还导致赤霉病和白粉病严重发生,增加了灌浆期遭遇高温危害的风险及收获前遇阴雨发生穗发芽的概率。为了减少小麦迟播的不利影响,除了栽培措施应对外,根本措施是培育适合迟播的小麦品种。在育种时应重点加强迟播条件下出苗快、生根快、分蘖早、越冬期仍能保持较大生长量和分蘖发生量等性状的选择;提高抗性,特别是赤霉病抗性、耐渍性和抗穗发芽性;注重选择灌浆速率高、耐高温逼熟的品种,利用灌浆速率的提高补偿灌浆时间缩短的不利效应,培育迟播高产品种。     

硬质小麦籽粒阿拉伯木聚糖含量的遗传变异研究

为了更好地理解环境和基因型对小麦阿拉伯木聚糖含量的影响,为小麦品质改良提供科学依据,采用比色法测定了美国西部51个硬质小麦品种的阿拉伯木聚糖组分含量,这些小麦品种包括冬小麦和春小麦,分别被种植在3个不同的地点.结果表明,参试冬小麦品种水溶性和总阿拉伯木聚糖含量的变异范围分别为0.39%～0.81%和3.09%～4.04%,春小麦品种这两种木聚糖含量范围分别为0.48%～0.92%和3.94%～4.70%.小麦籽粒阿拉伯木聚糖含量的变异同时受品种、环境及其互作效应的显著影响,环境效应太于品种效应.小麦品种间阿拉伯木聚糖含量的变异主要表现在水溶性组分上.就不同组分而言,基因型对水溶性阿拉伯木聚糖组分的影响相对较大,环境则分别对冬小麦水不溶性、春小麦水溶性阿拉伯木聚糖组分有较大的影响.品种间和环境间阿拉伯木聚糖含量的变异,冬小麦大于春小麦;水溶性阿拉伯木聚糖含量的遗传型方差春小麦大于冬小麦.冬、春小麦的水溶性阿拉伯木聚糖含量的广义遗传力均大于95%,通过遗传育种的方法改良小麦阿拉伯木聚糖含量是可行的.冬小麦与春小麦阿拉伯木聚糖含量的平均值之间无明显差异.     

小麦穗发芽抑制剂及最佳施药期的研究初报

本研究基于多的来国内外有关穗发芽发生生理机理的研究成果,经室内和田间试验,研制筛选出可防止穗发芽的抑制剂Ｎ５,Ｎ５的最佳施药期是花后３６ｄ左右。该药剂可有效地抑制穗发芽,并兼治几种小科病害,成本低,无残留,施用方便。     

杂交水稻种子穗萌遗传效应的研究

 以穗萌抗性水平不一的6个不育系和7个恢复系为亲本材料，采用不完全双列杂交的试验设计，并运用包括胚乳、细胞质和母体植株三套遗传体系的种子遗传模型及估算遗传方差分量和预测遗传效应值的统计分析方法，对杂交水稻种子穗萌特性的遗传效应进行了研究。结果表明，杂交水稻种子的穗发芽率同时受种子直接加性、种子直接显性和母体加性效应的影响，且以种子直接效应为主，不受细胞质和母体显性效应的影响。在选择育种中，田间穗上发芽率以单粒选为好。而穗萌指数同时受制于种子直接遗传效应、母体效应和细胞质效应，但母体植株中只测到显著的母体加性效应。     

Evidence for the presence of arabinoxylan hydrolysing enzymes in European wheat flours

Water extracts of flour samples prepared from six sound European wheat varieties hydrolyse p-nitrophenyl-β-d-xylopyranoside and p-nitrophenyl-α-l-arabino-furanoside and, in addition, release soluble, dyed fragments from azurine crosslinked xylan. Incubation of water soluble wheat arabinoxylan with water extracts of flour results in the release of low molecular weight fractions consisting mainly of arabinose and xylose and small proportions of oligosaccharides as detected by high performance anion exchange chromatography. Gel permeation profiles of the incubation mixtures show a clear breakdown of the arabinoxylan.     

Impact of water content on the solubilisation of arabinoxylan during xylanase treatment of wheat bran

Arabinoxylan (AX) has a major impact on the functional properties of wheat bran, and it has been shown that technological properties of bran can be improved by using endoxylanases. Enzymatic treatments are typically conducted at high water content. However, in industrial applications, low water content may be advantageous, especially when targeting dry end products. The aim of the study was to examine the impact of water content, ranging from 20 to 90%, on the efficiency of endoxylanase treatment of wheat bran. Interestingly, AX solubilisation was highest at the water contents of 40 and 90%. At water contents 50–80%, AX solubilisation was lower than at 40 and 90%. Furthermore, at low water content, less depolymerisation was detected. At water content of 40%, the bran-water mixture was transformed from powder-like into compact mass. Probably the compact consistency of the material enhanced AX solubilisation by increased breakdown of bran cell walls due to shear forces or via enhanced enzyme binding to the substrate. The results show that solubilisation of bran AX can also be efficiently performed at low water content.     

人工合成小麦CI-LD抗穗发芽遗传特性分析

CI-LD是一份源自硬粒小麦-节节麦的人工合成小麦,其穗发芽抗性好且表现稳定.为了给CI-LD的进一步利用提供参考依据,本研究利用主基因+多基因遗传模型对易穗发芽品种川麦44与CI-LD构建的F1、F2群体和亲本进行联合世代分析和单世代分析,初步明确CI-LD穗发芽抗性主要受2对主基因调控,显性效应明显,同时存在多基因参与调控其抗性表达.     

陕西关中不同小麦品种产量以及氮磷效率差异研究

为筛选出高产高效的小麦品种,以陕西关中平原现行栽培以及新育成的15个主要小麦品种为材料,通过大田试验,在两个施肥处理下(不施肥,推荐施肥),研究不同小麦品种的产量、氮磷效率差异及其内在生理机制.结果 表明,在施肥和不施肥条件下,部分小麦品种间的产量均存在显著差异,其中,施肥条件下小麦产量为2 757.5～4 589.5...     

Effects of Sprouting on Texture of Cooked Buckwheat (Fagopyrum esculentum Moench) Noodles

Abstract

The firmness of buckwheat noodles plays an important role in its palatability. We investigated the effects of artificial sprouting after harvest and preharvest sprouting in the field of buckwheat grains on the firmness of cooked buckwheat noodles by measuring the force required to compress the cooked noodles. Sprouting significantly decreased the peak force and peak strain to compress cooked noodles, suggesting that sprouting lowers the palatability of cooked buckwheat noodles. Sprouting significantly decreased the force needed to compress cooked noodles largely, suggesting that the cooked noodles made from sprouting grains lead to the perception of less resistance to completely cut off by mastication.     

Effects of endoxylanases,vital wheat gluten,and gum Arabic on the rheological properties,water mobility,and baking quality of whole-wheat saltine cracker dough

The aim of this study was to improve the baking quality of whole-wheat saltine cracker (WWSC) using endoxylanases, vital wheat gluten (VWG), and gum Arabic. SRC results showed both water-SRC and sucrose-SRC of soft white whole-wheat flour (SWWW) were significantly reduced by gum Arabic (r = 0.94, P < 0.05). Alveograph results indicated that the tenacity and extensibility of the whole-wheat dough (WWD) were increased by VWG. Rheometer G′ and G″ moduli increased with higher addition levels of endoxylanases, VWG, and gum Arabic. Low-field nuclear magnetic resonance (LF-NMR) detected three CPMG proton populations (T₂₁, T₂₂, and T₂₃) in WWD. T₂₁ peak area ratio (tightly bound water) reduced and T₂₂ peak area ratio (less tightly bound water) increased with the levels of each additive. LF-NMR results revealed increased water mobility from T₂₁ population to T₂₂ population with addition of these additives, which was beneficial for gluten to form a continuous network. Both stack height and specific volume of WWSC were improved by the use of endoxylanases, VWG, and gum Arabic, but the breaking strength varied. The results of Orthogonal experimental design showed that the most-improved quality WWSC could be produced by combining 0.035% endoxylanases, 1.5% VWG, and 1.5% gum Arabic into SWWW flour.