Comparison of the arabinoxylan composition and physical properties of old and modern bread wheat (Triticum aestivum L.) and landraces genotypes

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dc.authoridHamit Köksel / 0000-0003-4150-2413en_US
dc.authorscopusidHamit Köksel / 7004487930
dc.authorwosidHamit Köksel / G-6018-2013
dc.contributor.authorCetiner, Buket
dc.contributor.authorTomoskozi, Sandor
dc.contributor.authorTorok, Kitti
dc.contributor.authorSalantur, Ayten
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2020-08-30T20:06:15Zen_US
dc.date.available2020-08-30T20:06:15Zen_US
dc.date.issued2020
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.descriptionKöksel, Hamit (isu author)en_US
dc.description.abstractBackground 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.en_US
dc.description.sponsorshipTurkish Ministry of Agriculture and Forestryen_US
dc.description.sponsorshipSpecial thanks to Turkish Ministry of Agriculture and Forestry for funding the research visit of Buket Cetiner to Budapest University of Technology and Economics (BUTE). Authors declare no conflict of interest.en_US
dc.identifier.citationCetiner, 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.en_US
dc.identifier.doi10.1002/cche.10265en_US
dc.identifier.endpage514en_US
dc.identifier.issn0009-0352en_US
dc.identifier.issn1943-3638en_US
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85080830914en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage505en_US
dc.identifier.urihttps://doi.org/10.1002/cche.10265en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12713/444en_US
dc.identifier.volume97en_US
dc.identifier.wosWOS:000514698900001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKöksel, Hamiten_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofCereal Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectArabinoxylanen_US
dc.subjectPcaen_US
dc.subjectSkcsen_US
dc.subjectWhole Wheat Breaden_US
dc.subjectXylanaseen_US
dc.titleComparison of the arabinoxylan composition and physical properties of old and modern bread wheat (Triticum aestivum L.) and landraces genotypesen_US
dc.typeArticleen_US

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