Relationships among grain hardness, pentosan fractions, and end-use quality of wheat

被引:94
作者
Bettge, AD [1 ]
Morris, CF [1 ]
机构
[1] Washington State Univ, USDA ARS, Western Wheat Qual Lab, Food Sci & Human Nutr Facil E E202, Pullman, WA 99164 USA
关键词
D O I
10.1094/CCHEM.2000.77.2.241
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Grain texture (hardness) in wheat (Triticum aestivum L.) is a major determinant of end-usage. Variation in grain texture can be conceptually assigned to the two major hardness classes that result from the action of one major gene (Hardness) or to as-yet undetermined factors contributing to residual variation within hardness classes. Identifying the physicochemical basis of both sources of texture variation could provide a means of better controlling or manipulating this quality trait. Pursuant to this objective, the role of pentosans was examined. Pentosan fractions (membrane-associated, total, and soluble) were isolated from 13 hard and 13 soft wheat samples and their flours. Among the hard wheat samples, pentosans had a minimal role in modifying grain hardness. However, among the soft wheat samples, pentosans appeared to have a significant hardness-modifying effect that carried over into end-use quality. Among the soft wheat samples, pentosan fractions, along with wheat protein, accounted for 53-76% of the variation in grain texture, depending on the method used to quantify texture. Membrane-associated pentosans were the most influential single parameter in modeling grain texture for the soft wheat samples. Membrane-associated pentosans were most influential in accounting for variation (69%) in alkaline water retention capacity. Total pentosans, together with flour protein, accounted for 87% of the variation in cookie diameter for soft wheat samples, with the total pentosan fraction being the more influential.
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页码:241 / 247
页数:7
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