The contribution of fiber components to water absorption of wheat grown in the UK.
The contribution of fiber components to water absorption of wheat grown in the UK.
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DOI：
10.1002/cche.10316
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发表时间：
2020-09
期刊：
影响因子：
2.4
通讯作者：
Shewry P
中科院分区：
文献类型：
--
作者：
Lovegrove A;Wood AJ;Hassall KL;Howes L;Poole M;Tosi P;Shewry P
白面粉的吸水率（WA）是影响加工质量的主要因素，因此，面粉加工的小麦要达到要求的水平。虽然WA很可能是由淀粉、蛋白质和阿拉伯木聚糖这三种主要谷物成分的数量和组成决定的，但在广泛使用的Farrand方程中，后者的贡献并不一致，也没有得到认可。我们测量了一系列与纤维量和成分相关的参数，并使用改进的法兰德方程测试了这些参数提高WA预测的能力。单纤维性状的加入将WA的预测从基线的82.98%提高到最高的86.78%，而将所有纤维性状纳入pc则进一步提高到90%。包括pc也解释了收获年之间WA的变化。β -葡聚糖对单个性状的改善最大，阿拉伯半乳聚糖肽（AGP）的改善也导致WA预测的改善。研究表明，纤维成分有助于WA的变化，包括收获年份的差异，但β -葡聚糖和AGP的影响与AX相似或更大。该研究分析了AX的数量和组成对WA的贡献，并首次证明了b -葡聚糖的贡献。
The water absorption (WA) of white wheat flour is a major factor affecting processing quality, and millers, therefore, process their wheat to achieve the required level. Although it is likely that WA is determined by the amounts and compositions of three major grain components, starch, protein, and arabinoxylan, the contribution of the latter is not agreed and not recognized in the widely used Farrand equation. We have measured a range of parameters related to fiber amount and composition and tested the ability of these to improve the prediction of WA using a modified Farrand equation. The addition of a range of single fiber traits improved the prediction of WA from a baseline of 82.98% to a maximum of 86.78%, but inclusion of all fiber traits as PCs resulted in a further improvement to 90%. Inclusion of the PCs also accounted for variation in WA between harvest years. The greatest improvement from inclusion of a single trait was observed with β‐glucan, the inclusion of arabinogalactan peptide (AGP) also resulted in improved prediction of WA. The study shows that fiber components contribute to variation in WA, including differences between harvest years, but that β‐glucan and AGP have similar or greater impacts than AX. The study dissects the contributions of AX amount and composition to WA and demonstrates a contribution of b‐glucan for the first time.
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影响因子：
2.4
作者：
Gaines, CS
通讯作者：
Gaines, CS
影响因子：
3.8
作者：
Guzman, Carlos;Posadas-Romano, Gabriel;Pena, Roberto Javier
通讯作者：
Pena, Roberto Javier
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作者：
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作者：
MCCLEARY, BV;GIBSON, TS;GAMS, TC
通讯作者：
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