Development and characterization of wheat lines with increased levels of arabinoxylan

A - Papers appearing in refereed journals

Tremmel-Bede, K., Lang, L., Torok, K., Tomoskozi, S, Vida, G, Shewry, P. R., Bedo, Z. and Rakszegi, M. 2017. Development and characterization of wheat lines with increased levels of arabinoxylan. Euphytica. 213, p. 291.

AuthorsTremmel-Bede, K., Lang, L., Torok, K., Tomoskozi, S, Vida, G, Shewry, P. R., Bedo, Z. and Rakszegi, M.
Abstract

Improving the nutritional quality and health benefits of food has been of increasing interest globally over the last decade. Staple cereal foods are the major sources of dietary fiber and a recent study identified the Chinese wheat cultivar Yumai-34 as having unusually high levels of water-extractable arabinoxylan (WE-AX) and total arabinoxylan (TOTAX) in flour. Crosses were therefore made between this variety and three Central European varieties (Lupus, Mv-Mambo, Ukrainka) and the physical properties (test weight, thousand-kernel weight, flour yield, kernel hardness), composition (protein, gluten, WEAX, total AX) and processing quality (gluten index, Zeleny sedimentation, Farinograph parameters) of the grain were compared for thirty-one breeding lines (F7–F9) and the four parents in a 3-year field experiment (2013–2015). Increases of 0.5% in the WE-AX content and 1% in the content of total AX content of the flour were achieved, with an improvement in dough properties. The thousand-kernel weight, protein content, gluten content, Zeleny sedimentation and water absorption of the flour also increased in many lines, while three of the lines had yields that were competitive with the official control varieties, making them suitable for registration.

KeywordsArabinoxylan; Breeding; Cereals; Dietary Fiber; Triticum aestivum
Year of Publication2017
JournalEuphytica
Journal citation213, p. 291
Digital Object Identifier (DOI)doi:10.1007/s10681-017-2066-2
Open accessPublished as non-open access
Funder project or codeHealthgrain:Exploring bioactivity of European cereals for improved nutrition and health benefits
K112169
K112179
TET_12_JP_2014_0004
FunderEuropean Union
Hungarian Scientific Research Fund (OTKA)
Output statusPublished
Publication dates
Online02 Dec 2017
Publication process dates
Accepted08 Nov 2017
PublisherSpringer
Copyright licenseCC BY
ISSN0014-2336

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