Comparison of the arabinoxylan composition and physical properties of old and modern bread wheat (Triticum aestivum L.) and landraces genotypes
Yükleniyor...
Dosyalar
Tarih
2020
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Background and objectives Arabinoxylans (AXs) are the main nonstarch polysaccharides in cereals, and there are many health benefits associated with AXs. The aim of this study was to compare the contents and composition of arabinoxylans in modern and old bread wheat genotypes and landraces. The second aim was to determine the correlations between AX composition and physical properties of wheats. The third aim was to investigate the changes in water-extractable AX (WEAX) content from wheat to whole wheat bread and also investigate the effect of enzyme addition on WEAX contents during bread making process. Findings Principle component analysis results indicated that there were no extreme differences between the old and new wheats in terms of AX composition and physical properties. However, the old cultivars were generally softer than the modern cultivars. There was no statistically significant difference between WEAX content of whole wheat and whole wheat bread. However, WEAX content increased in whole wheat bread with the addition of xylanase. Conclusion The results indicated that there were no extreme differences between the old and new wheats in terms of their various quality parameters. Significance and novelty Comparison of the wheat genotypes has provided no evidence that modern breeding has had negative effects on the contents of AX components.
Açıklama
Köksel, Hamit (isu author)
Anahtar Kelimeler
Arabinoxylan, Pca, Skcs, Whole Wheat Bread, Xylanase
Kaynak
Cereal Chemistry
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
97
Sayı
2
Künye
Cetiner, B., Tömösközi, S., Török, K., Salantur, A., & Koksel, H. (2020). Comparison of the arabinoxylan composition and physical properties of old and modern bread wheat (Triticum aestivum L.) and landraces genotypes. Cereal Chemistry, 97(2), 505-514.
