Title: Environment and Genotype Effects on the Content of Dietary Fiber and Its Components in Wheat in the HEALTHGRAIN Diversity Screen
Authors: Gebruers, Kurt ×
Dornez, Emmie
Bedo, Zoltan
Rakszegi, Mariann
Fras, Anna
Boros, Danuta
Courtin, Christophe
Delcour, Jan #
Issue Date: Sep-2010
Publisher: American Chemical Society, Books and Journals Division
Series Title: Journal of Agricultural and Food Chemistry vol:58 issue:17 pages:9353-9361
Abstract: Within the HEALTHGRAIN diversity screen, the variability of the contents of dietary fiber (DF) and components thereof was studied in wheat. Furthermore, the contribution of genotype and environment to this variability was estimated. The levels of total DF (TDF), total nonstarch polysaccharide (TOTNSP), water-extractable nonstarch polysaccharide (WENSP), total arabinoxylan (TOTAX), lignin, and beta-glucan in whole meal, flour, and/or bran varied similar to 1.8-fold. The highest variability was observed for the water-extractable arabinoxylan (WEAX) level in flour and bran (similar to 3.7-fold). Genotype and environment contributed to a similar extent to the variability in TDF, TOTNSP, and TOTAX content in wheat. The observed relatively high impact of genotype-environment interaction suggests that the levels of these constituents are weak breeding parameters. The WENSP level is a more stable parameter as the effect of the interaction term was much less than the impact of genotype. For TOTAX and WEAX in flour, WEAX in bran, beta-glucan in whole meal, and extract viscosity, wheat genotype determined similar to 50% or higher of the variation observed, whereas the impact of the genotype environment interaction was relatively low. These findings suggest that the health-related and technological functionality of wheat can be directed to a certain extent by selection of appropriate wheat varieties.
ISSN: 0021-8561
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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