Influence of Cultivar and Environment on Water‐Soluble and Water‐Insoluble Arabinoxylans in Soft Wheat

Abstract

Arabinoxylans are hydrophilic nonstarch polysaccharides found in wheat grain as minor constituents. Arabinoxylans can associate with large amounts of water through hydrogen bonding and can form oxidative gels. These properties are important factors in end‐use quality of wheat. The objective of this study was to delineate the influence of wheat cultivar and growing environment on variation in water‐soluble (WS‐AX), waterinsoluble (WI‐AX), and total (TO‐AX) arabinoxylan contents of flour and whole grain meal. This study included seven spring and 20 winter soft white wheat cultivars grown in 10 and 12 environments, respectively (each evenly split over two crop years). Univariate analysis of variance (ANOVA) and multivariate analysis of variance with canonical analysis (MANOVA) was used to evaluate sources of variation. Variation in arabinoxylan contents and absolute amounts (xylose equivalents) among the two cultivar sample sets (spring and winter) was similar, and both cultivar and environment were significant sources of variation. The cultivar‐by‐environment interaction was relatively unimportant. Results indicate that the variation in arabinoxylan content is primarily influenced by cultivar and secondarily influenced by environment. Within arabinoxylan fractions, WS‐AX content is primarily influenced by genotype, while WI‐AX content is more greatly influenced by the environment.

Water-extractable arabinoxylan content in milling fractions of spring wheats Contenido de arabinoxilano extraíble en agua en fracciones pulverizadas de trigos de primavera

“…The results showed that maximum (WEAX) content was found in the reduction flour of Sehar-06 (6.3 g/kg) and found lowest by the reduction of wheat variety Uqab-2000 (4.9 g/kg). The variations in the WEAX content of reduction flour of different wheat varieties in the present investigation concurred with the ranges of WEAX content of the other researchers; Sowa (1997) and Finnie, Bettge, and Morris (2006).…”

“…The results showed that maximum WEAX content was observed in the shorts of Saher-06 (7.9 g/ kg) and was exhibited lowest in Shafaq-06 (5.1 g/kg). The variations in the WEAX content of shorts of different wheat varieties in the present investigation agreed with the ranges of WEAX content of the following researchers: Delcour, Van Win, and Grobet (1999) and Finnie, Bettge, and Morris (2006).…”

“…In bran fraction of Pasban-90, WEAX content was not detected. The reasons are simple genetic and environmental factors (Finnie, Bettge, & Morris, 2006). The variations in the WEAX content of bran of different wheat varieties and different milling fractions in the present investigation consented with the ranges of WEAX content determined by following researchers, Delcour, Van Win, and Grobet in 1999.…”

“…WEAX of 7 g/kg were found (Finnie, Bettge, & Morris, 2006) or break flour contain minute quantity of these content which might be underneath the detection limit of GC/MS (3.2 g/kg).…”

Arabinoxylans concentrates from wheat bran by electrostatic separation

“…The arabinoxylans content was analyzed by a modified phloroglucinol method that measures pentosans content (Douglas, 1981;Finnie et al, 2006). Besides arabinoxylans, pentosans also include arabinogalactans.…”