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.
|Authors||Tremmel-Bede, K., Lang, L., Torok, K., Tomoskozi, S, Vida, G, Shewry, P. R., Bedo, Z. and Rakszegi, M.|
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.
|Keywords||Arabinoxylan; Breeding; Cereals; Dietary Fiber; Triticum aestivum|
|Year of Publication||2017|
|Journal citation||213, p. 291|
|Digital Object Identifier (DOI)||doi:10.1007/s10681-017-2066-2|
|Open access||Published as non-open access|
|Funder project or code||Healthgrain:Exploring bioactivity of European cereals for improved nutrition and health benefits|
|Hungarian Scientific Research Fund (OTKA)|
|Online||02 Dec 2017|
|Publication process dates|
|Accepted||08 Nov 2017|
|Copyright license||CC BY|
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