A survey of water‐extractable arabinopolymers in bread and durum wheat and the effect of water‐extractable arabinoxylan on durum dough rheology and spaghetti cooking quality

Turner, Matthew A.; Soh, C.; Ganguli, N. K.; Sissons, Mike

doi:10.1002/jsfa.3385

Cited by 13 publications

(7 citation statements)

References 16 publications

(22 reference statements)

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“…The preliminary evaluation of the rheological characteristics of two elevated amylose lines highlighted a large difference in both alveographic and farinographic values and, in addition, higher water absorption compared to Svevo. This can be attributed to the increase in fiber components, such as arabinoxylans and β-glucans, and a higher starch damage ( Turner et al 2008 ).…”

Section: Discussionmentioning

confidence: 99%

The impact of the SSIIa <i>null</i> mutations on grain traits and composition in durum wheat

Botticella

Sestili

Ferrazzano³

et al. 2016

Breed. Sci.

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Starch represents a major nutrient in the human diet providing essentially a source of energy. More recently the modification of its composition has been associated with new functionalities both at the nutritional and technological level. Targeting the major starch biosynthetic enzymes has been shown to be a valuable strategy to manipulate the amylose-amylopectin ratio in reserve starch. In the present work a breeding strategy aiming to produce a set of SSIIa (starch synthases IIa) null durum wheat is described. We have characterized major traits such as seed weight, total starch, amylose, protein and β-glucan content in a set of mutant families derived from the introgression of the SSIIa null trait into Svevo, an elite Italian durum wheat cultivar. A large degree of variability was detected and used to select wheat lines with either improved quality traits or agronomic performances. Semolina of a set of two SSIIa null lines showed new rheological behavior and an increased content of all major dietary fiber components, namely arabinoxylans, β-glucans and resistant starch. Furthermore the investigation of gene expression highlighted important differences in some genes involved in starch and β-glucans biosynthesis.

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Section: Discussionmentioning

confidence: 99%

The impact of the SSIIa <i>null</i> mutations on grain traits and composition in durum wheat

Botticella

Sestili

Ferrazzano³

et al. 2016

Breed. Sci.

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“…In the same study, WE-AX content was higher in white flour (0.33-0.75 g/100 g) than in whole grain (0.35-0.72 g/100 g), probably due to reduced accessibility of the bran fraction to water, as was also observed in Cajeme variety samples. Turner et al, (2008) [25] reported, that the amount of WE-AX is especially important in durum wheat flours, which is used for pasta production, and high values of WE-AX may improve the pasta quality, due to the significant positive influence on cooked pasta resilience and stickness of these compounds (WE-AX increase water absorption and reduce dough strength). In this sense, the analyzed durum whole grain flours showed higher amount of WE-AX than bread flours and therefore presented better qualities for pasta production (Table 1).…”

Section: Dietary Fiber and Arabinoxylansmentioning

confidence: 99%

Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients

et al. 2020

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Wheat is an important cereal with a key role in human nutrition. In this study, dietary fiber (DF) and arabinoxylans of different durum (Triticum turgidum ssp. Durum L.) and bread (Triticum aestivum L.) wheat flours were analyzed in order to point out their potential nutritional and health claims allege according to the current European regulation (Regulation (EU) No 432/2012). Moreover, other bioactive compounds (phenolics and tocopherols) were quantified as a first approach to their phytochemical composition in the analyzed wheat varieties. DF was analyzed following AOAC enzymatic-gravimetric methods; arabinoxylans and total phenols were quantified by colorimetric methods; tocopherols were determined by HPLC; antioxidant activity was evaluated using three different in vitro assays. Insoluble DF was the prevailing fraction in all analyzed samples. Water extractable arabinoxylans were higher in durum wheat flours. Whole flours contained higher total phenolics compounds. Alpha-tocopherol was the major isoform. Whole flours showed higher antioxidant properties. According to the obtained results, it is possible to allege all approved health claims referred to wheat, since all analyzed samples, especially whole flour and bran fraction, showed potential health benefits, as functional ingredients or functional foods, related with their phytochemical composition.

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“…Turner et al . [ 26 ] presented a wider range of water extractable arabinopolymer contents (0.59–7.21 μg/mg −1 ) in Australian durum genotypes than in bread wheat cultivars and indicated their positive influence on pasta quality through a significant reduction of pasta stickiness.…”

Section: Introductionmentioning

confidence: 99%

Variations in Content and Extractability of Durum Wheat (Triticum turgidum L. var durum) Arabinoxylans Associated with Genetic and Environmental Factors

Ciccoritti

Scalfati

Cammerata

et al. 2011

IJMS

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Arabinoxylans (AX) represent the most abundant components of non-starch polysaccharides in wheat, constituting about 70% of cell wall polysaccharides. An important property of AX is their ability to form highly viscous water solutions; this peculiarity has a significant impact on the technological characteristics of wheat and determines the physiologically positive influence in consumption. Durum wheat (Triticum turgidum L. var durum), the raw material for pasta production, is one of the most important crops in Italy. As part of a large project aimed at improving durum wheat quality, the characterization of the nutritional and technological aspects of whole grains was considered. Particular attention was addressed to identify the best suited genotypes for the production of innovative types of pasta with enhanced functional and organoleptic properties. The objective of the present study was to investigate the genetic variability of AX by examining a group of durum wheat genotypes collected at two localities in Italy for two consecutive years. The environmental influence on AX content and extractability was also evaluated. Variability in the AX fraction contents was observed; the results indicated that AX fractions of durum wheat grain can be affected by the genotype and environment characteristics and the different contribution of genotype and environment to total variation was evidenced. The genotype × environment (G × E) interaction was significant for all examined traits, the variations due to G × E being lower than that of genotype or environment. The data and the statistical analysis allowed identification of the Italian durum wheat varieties that were consistently higher in total arabinoxilans; in addition, principal component analysis biplots illustrated that for arabinoxylan fractions some varieties responded differently in various environment climatic conditions.

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A survey of water‐extractable arabinopolymers in bread and durum wheat and the effect of water‐extractable arabinoxylan on durum dough rheology and spaghetti cooking quality

Cited by 13 publications

References 16 publications

The impact of the SSIIa <i>null</i> mutations on grain traits and composition in durum wheat

The impact of the SSIIa <i>null</i> mutations on grain traits and composition in durum wheat

Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients

Variations in Content and Extractability of Durum Wheat (Triticum turgidum L. var durum) Arabinoxylans Associated with Genetic and Environmental Factors

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