Endogenous arabinoxylans variability in refined wheat flour and its relationship with quality traits |
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| Affiliation: | 1. School of Veterinary and Life Sciences, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia;2. Western Australia Department of Agriculture and Food, 3 Baron-Hay Court, South Perth, WA 6151, Australia;3. Australian Grain Technologies, 12656 Newell Highway, Narrabri, NSW 2390, Australia;4. Department of Applied Biotechnology and Food Science, BUTE University, Budapest, Hungary;5. FBFD PTY LTD, Sydney, Australia;6. Department of Sciences and Technology for Agriculture, Forest, Environment and Energy, Tuscia University, Viterbo, Italy;1. Budapest University of Technology and Economics, Department of Applied Biotechnology and Food Science, Szent Gellért tér 4, 1111, Budapest, Hungary;2. Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Brunszvik u. 2, 2462, Martonvásár, Hungary;1. ARC Centre of Excellence in Plant Energy Biology, University of Western Australia, Crawley, Western Australia, Australia;2. School of Molecular Science, University of Western Australia, Crawley, Western Australia, Australia;3. State Agricultural Biotechnology Centre, College of Science Health Engineering and Education, Murdoch University, Murdoch, Western Australia, Australia;4. Australia-China Joint Centre for Wheat Improvement, Murdoch University, Perth, Western Australia, Australia;1. Global Wheat Program, International Maize and Wheat Improvement Center (CIMMYT), Apdo Postal 6-641, Mexico DF, Mexico;2. Campo Experimental Valle de Mexico INIFAP, Apdo. Postal 10, 56230 Chapingo, Edo de Mexico, Mexico;3. Global Conservation Agriculture Program, International Maize and Wheat Improvement Center (CIMMYT), Apdo Postal 6-641, Mexico DF, Mexico;1. Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, 611130, China;2. International Maize and Wheat Improvement Center (CIMMYT), Apdo Postal 6-641, Mexico DF, 06600, Mexico;1. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC-CONICET-UNC), Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, 5000 Córdoba, Argentina;2. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC-CONICET-UNC), ISIDSA–Universidad Nacional de Córdoba, Córdoba, Argentina |
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| Abstract: | Arabinoxylans (AXs) are the major dietary fiber (DF) component in wheat and their consumption has been associated with several health benefits. Genetic improvement of the AX in refined wheat flour could be a good solution to improve the DF daily consumption while maintaining the flour desirable quality. In this study, 193 common wheat lines were analyzed for their AX content in refined flour and end-use quality. Wide variation in both the total arabinoxylan (TOT-AX) (10.8–16.5 mg/g) and water-extractable arabinoxylan (WE-AX) (3.2–7.6 mg/g) was identified and, in both cases, the genotype had the greatest impact on the observed phenotypes. Variation in the endogenous AX fractions appeared to have a moderate effect on wheat quality. The WE-AX, specifically, were positively correlated with gluten strength (r = 0.11 to 0.32) and bread loaf volume (r = 0.16), whereas the TOT-AX were negatively correlated with dough extensibility (r = −0.11) and bread making quality (r = −0.11). Overall, results of this study show that the genetic improvement of grain AX is feasible and that the AXs present in refined flour do not dramatically alter wheat quality indicating that it is possible to select varieties with high AX endosperm content end desired end-use quality. |
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| Keywords: | Wheat quality Nutritional quality Arabinoxylans Dietary fibers |
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