UltrastrUctUre anD biocheMical traits of Wheat grains UnDer heat stress:The yield and grain quality (as well as technological traits) of two heat-stressed genotypes of bread (Triticum aestivum L.) and durum wheat (Triticum turgidum subsp. durum) having different tolerance to high temperatures after anthesis were investigated. Heat stress, during grain filling, triggered grain shrinkage with a reduced weight and ultrastructural changes in the aleurone layer and in the endosperm cells. Heat stress also decreased the sedimentation index SDS, an effect associated with increased protein content in the grain but with decreased levels of essential amino acids. Although the responses to heat stress were similar among the Triticum genotypes, it is further suggested that during grain filling, high temperatures might affect gluten strength, hence diminishing the wheat flour quality.Key Words: grain weight, grain quality, high temperature, Triticum aestivum, Triticum turgidum subsp. durum características bioquímicas e ultraestruturais de grãos de trigo mole e trigo rijo sob estresse térmico: A produção e a qualidade do grão (incluindo alguns aspectos da qualidade tecnológica) sob estresse térmico, durante o enchimento do grão, foram avaliadas em dois genótipos de trigo mole (Triticum aestivum L.) e trigo rijo (Triticum turgidum subsp. durum) com diferentes tolerâncias às temperaturas elevadas após a antese. O estresse térmico, após a antese, induziu o desenvolvimento de grãos enrugados e com peso reduzido. Observaram-se ainda modificações ultraestruturais em nível da camada de aleurona e nas células do endosperma. Os grãos submetidos a temperaturas mais elevadas mostraram índices de sedimentação SDS menores, tendo estado este efeito associado a um aumento nos teores em proteína do grão e ainda a um decréscimo nos níveis de aminoácidos essenciais. Apesar das respostas às temperaturas elevadas não terem sido diferenciadas entre os genótipos de trigo, os resultados sugerem que o estresse térmico, durante o período de enchimento do grão, pode afectar a força do gluten, diminuindo a qualidade da farinha de trigo.

In the last 10,000 years, wheat has become one of the most important cereals in the human diet and today, it is widely consumed in many processed food products. Mostly considered a source of energy, wheat also contains other essential nutrients, including fiber, proteins, and minor components, such as phytochemicals, vitamins, lipids, and minerals, that together promote a healthy diet. Apart from its nutritional properties, wheat has a set of proteins, the gluten, which confer key technical properties, but also trigger severe immune-mediated diseases, such as celiac disease. We are currently witnessing a rise in the number of people adhering to gluten-free diets unwarranted by any medical need. In this dynamic context, this review aims to critically discuss the nutritional components of wheat, highlighting both the health benefits and wheat/gluten-related disorders, in order to address common misconceptions associated with wheat consumption.

Puroindoline a and b (Pina, Pinb) form the molecular basis of bread wheat grain hardness. Varieties with a softer endosperm and a wild genotype, in which both Pina and Pinb were present, seemed to produce less damaged starch Xour than hard varieties, where Pin mutations occurred and changed the starch rheological properties. The functional property of starch samples extracted from wheat varieties with diVerent Pin alleles was evaluated. Starch morphology was characterized by scanning electron microscopy and laser light scattering. Thermal properties were evaluated by diVerential scanning calorimetry. Amylose content, starch damage and rapid visco-analyser (RVA) parameters were also determined. SigniWcant variations (P < 0.05) were identiWed between diVerent Pin variants for the distribution pattern of starch granule volume, amylose content, starch damage, RVA viscosity breakdown and retrogradation, gelatinisation transition temperatures and enthalpies. Hard genotypes presented higher medium diameter granules and lower enthalpic values. However, the diVerences detected are more evident among varieties that present both Pina and Pinb, than among those presenting only one of the two (a or b).

In worldwide production, rice is the second-most-grown crop. It is considered a staple food for many populations and, if naturally enriched in Se, has a huge potential to reduce nutrient deficiencies in foodstuff for human consumption. This study aimed to develop an agronomic itinerary for Se biofortification of Oryza sativa L. (Poaceae) and assess potential physicochemical deviations. Trials were implemented in rice paddy field with known soil and water characteristics and two genotypes resulting from genetic breeding (OP1505 and OP1509) were selected for evaluation. Plants were sprayed at booting, anthesis and milky grain phases with two different foliar fertilizers (sodium selenate and sodium selenite) at different concentrations (25, 50, 75 and 100 g Se·ha−1). After grain harvesting, the application of selenate showed 4.9–7.1 fold increases, whereas selenite increased 5.9–8.4-fold in OP1509 and OP1505, respectively. In brown grain, it was found that in the highest treatment selenate or selenite triggered much higher Se accumulation in OP1505 relatively to OP1509, and that no relevant variation was found with selenate or selenite spraying in each genotype. Total protein increased exponentially in OP1505 genotype when selenite was applied, and higher dosage of Se also increased grain weight and total protein content. It was concluded that, through agronomic biofortification, rice grain can be enriched with Se without impairing its quality, thus highlighting its value in general for the industry and consumers with special needs.