Variations in water binding strength, water relations and the accumulation of solutes during water stress of three durum wheat (Triticum durum Desf.) cultivars are reported and discussed. Water binding strength was determined by constructing adsorption isotherms at 5 and 20°C and by calculating the differential enthalpy (ΔH) after van't Hoff. Reducing sugars, proline, K+ and Cl− were the major contributors to osmotic adjustment. Solutes, such as quaternary ammonium compounds, and non‐reducing sugars contributed to osmotic potential at full turgor, but did not increase in proportion to water stress. Genotypic differences have been observed for K+ accumulation capability, the water‐stressed leaves of cv. Capeiti 8 showing the largest increase. The same cultivar demonstrated the most negative ΔH values, indicative of strongly bound water, and the highest integrated enthalpy (ΔHinf) values for leaf moisture below 0.1 g H2O per g dry weight, i.e. in the isotherm region where water was presumably chemisorbed to the charged groups of macromolecules. The accumulation of ions (Cl−, K+) and proline was concurrent with an increase in the binding‐strength of tightly and weakly bound water, respectively.
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.
The impact of genotype, environment, and rotation on the variability of important bioactive compounds (protein and β‐glucan) was evaluated in the grains of seven naked and two husked oat (Avena sativa L.) genotypes, grown in a set of trials in 2001–2002 and 2002–2003 in two Italian locations in winter seeding. Each trial was composed of two experiments, corresponding to different rotation systems, i.e., cereal or legume as the preceding crop. Genetic, agronomic, and environmental effects for all the parameters investigated and significant interactions between variability factors were found. Plots grown after cereal appeared to accumulate more protein (+4%) and β‐glucan (+9%) than those grown after legume. Significant interactions were found between rotation and genotypes. Total dietary fiber (TDF) content was also determined in a group of samples and found to be mostly determined by genotype and its interaction with other factors. Among the naked genotypes, ‘Bikini’ and Hja72095N showed the highest protein content; ‘Abel’, ‘Nave’, and Bikini were characterized by high β‐glucan content, and ‘Konradin’ had the largest amount of TDF in all environments. The present paper furnishes useful indicators to identify the most appropriate genotypes and the correct cultural practices to improve the nutritional value of naked oats, making them a suitable source of raw material for innovative food production.
The effects of genetic variability and agronomic practises on the chemical compounds of the grain were evaluated in a set of oat cultivars (16 naked and four husked) grown in different experiments in the years [2004][2005][2006][2007][2008]. In the first experiment, carried out for two years, b-glucan and Total Dietary Fibre (TDF) from eight oat cultivars, grown under three different levels of nitrogen fertilization and two seed doses, were considered. The second experiment, involving 12 cultivars for two years, explored the variation of b-glucan solubility and further characterized six cultivars for the content of TDF and arabinoxylans. In both experiments, genotype was found to exert the largest effect on the grain composition; nitrogen levels and seed doses had positive significant effects on protein and b-glucan contents, but did not affect fibre content. Among the naked cultivars, Irina, Abel, Luna, Hendon and Expression showed a good ability to accumulate the examined grain compounds. However, in general, the highest contents of protein and b-glucan were found in the groats of husked cultivars, suggesting that specific breeding programs are a crucial step to identify the suitable naked oat genotypes to produce foods of high nutritional value.
The effect of water activity on lipid oxidation in freeze-dried beef was studied. Analytical indices of the extent of oxidation (thiobarbituric acid (TBA) number and hEx3SdAEx320 fluorescence ratio) showed that samples of water activity 0.270 underwent less oxidation during 84 days storage in oxygen at 50°C than samples of lower water activity. Samples stored under nitrogen, irrespective of water activity, did not show any oxidation.
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