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Kernel morphology and texture influence the value of wheat (Triticum aestivum L.). The objectives of this study were to determine associations between kernel traits and molecular markers and to identify quantitative trait loci (QTLs) affecting kernel traits in a soft × hard white wheat cross. Seventy eight F~-derived recombinant inbred lines (RILs) from cross be tween the so ft wh ite wh eat NY 6432-18 (NY18) and the hard white wheat 'Clark's Cream' (CC) were developed by single seed descent. Kernel texture was measured by near infrared reflectance (NIR) on RIL grain samples from six environments. Digital image analysis (DIA) was used to measure kernel length, width, area, perimeter on grain samples from four environments. Test weight and thousand kernel weight (TKW) were also determined. Shape factor and density factor were calculated. The map for this population consisted of 313 molecular markers in 47 linkage groups located on all wheat homoeologous chromosome groups. Linkage groups that mapped to wheat homoeologous group 2 chromosomes were highly skewed towards NY18 alleles. Genotype effects and genotype × environment interactions were highly significant for most traits. QTLs for kernel width and kernel length also influenced kernel area and TKW, but did not influence each other. The pinB marker at the puroindoline B locus on chromosome 5DS explained over 60% of the phenotypic variation for kernel texture. QTLs for kernel traits were located on chromosomes IA, 2B, 2D, 3B, 7A, and 7B. Tm HE ECONOMIC VALUE of the U.S. wheat crop is deterined by class, which depends in part on kernel morphology and texture, and by test weight. Inspectors for the U.S. Grain Inspection, Packers and Stockyards Administration use color, shape, and length of the kernel and shape of the germ, crease, and brush to determine wheat grain classes (GIPSA, 1997). In general, hard wheat kernels are long, narrow, and translucent while soft kernels are short, rounded, and chalky in appearance. Hybridization between classes reduces the correlation between kernel morphology and wheat class and reduces the accuracy of the current classification

Background: Soluble fibers lower serum lipids, but are difficult to incorporate into products acceptable to consumers. We investigated the physiological effects of a concentrated oat β-glucan on cardiovascular disease (CVD) endpoints in human subjects. We also compared the fermentability of concentrated oat β-glucan with inulin and guar gum in a model intestinal fermentation system.

Ontario soft white winter wheat naturally contaminated with deoxynivalenol (DON, vomitoxin) at 0.45 mg/kg was cleaned and milled in industrial, pilot, and experimental mills. Some of the industrially milled fractions were baked commercially into a variety of food products. The samples were analyzed for DON and, in some instances, the fungal metabolite ergosterol. Milling led to a fractionation of both DON and ergosterol, with increased levels in the outer kernel (e.g., bran) portions and decreased levels in the inner flour portions. The effect of baking on non-yeast products was variable, ranging from no effect to 35% reduction, and when combined with milling and dilution effects gave an overall reduction of 66 ± 20% in DON. Experimental milling of two samples of naturally contaminated (at 1.2 and 6.9 mg/kg) Quebec hard red spring wheat resulted in a similar fractionation of DON. A positive correlation between DON and ergosterol levels in 11 eastern Canadian wheat samples indicated that the level of DON production was directly related to the incidence of fungal growth; the milling data suggested that fungal infection was greatest at or near the kernel surface.4-Deoxynivalenol (DON, vomitoxin, 3a,7a,15-trihydroxy-12,13-epoxytrichothec-9-en-8-one), a naturally occurring metabolite produced by the fungus Fusarium graminearum Schwabe on a variety of cereal grains, is a member of the trichothecene class of mycotoxins known to be associated with several diseases in animals and man (Ueno, 1980).Following the discovery of DON at levels up to 8.5 mg/kg in some of the 1980 soft white winter wheat crops in Ontario (Scott et al., 1981;Trenholm et al., 1981), the Canadian Government set a maximum guideline level of 0.3 mg/kg in the finished product for that crop destined for use in nonstaple foods. DON also appeared in the 1981 and 1982 crops (averaging 0.7 mg/kg in 1982) as well as occurring in the 1980 and 1981 Quebec hard red spring wheat crops. Soft winter wheat is typically used in nonstaple foods such as biscuits, cakes, cookies, and bran breakfast cereals, whereas hard spring wheat is used in staple foods such as bread and related products.Little was known at the outset of this study concerning the fate of trichothecenes in general and DON in particular during grain processing. Collins and Rosen (1981) reported that wet milling of corn removed about two-thirds of the T-2 toxin present, and Kamimura et al. (1979) noted the effects of processing on a variety of oriental foods containing trichothecenes. Recent studies (Scott et al., 1983;Hart and Braselton, 1983) showed that milling of hard spring wheats had little palliative effect and that DON was distributed throughout the milled products. Baking the flour into bread failed to destroy the DON (Scott et al., 1983;El-Banna et al., 1983).This paper reports the results of studies to determine the fate of DON during wheat processing. The distributions of DON in milling fractions produced from commercial, pilot, and experimental milling of soft wheats were

The phenolic acid profiles of six cultivars of wheat with known tolerance to Fusarium head blight were evaluated during plant development from anthesis through maturity. Analysis by HPLC of grain at anthesis revealed that p-coumaric and ferulic acid were the two principal phenolic compounds present. The effect of these two phenolic acids on Fusarium species was evaluated in vitro. Both phenolic acids demonstrated significant reductions (p < 0.05) of Fusarium species growth at all concentrations tested. Ferulic acid is the primary phenolic acid in grain at all stages of development, and its concentration increased steadily during grain development prior to a 50% decrease during grain ripening. The accumulation of ferulic acid synthesis from anthesis until approximately 20 days after anthesis appears related with cultivar resistance to Fusarium. Concentrations of ferulic acid in the grain were similar at maturity, implying that the end-use quality would be similar for both resistant and susceptible cultivars.

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Ferulic acid (FA) is a low molecular weight phenolic acid that is a common component of the outer layers of cereal grains. It has been implicated in resistance to both insect and fungal pathogens. The FA concentrations of 18 cultivars of 2-row and 6-row barleys, grown in 2 locations, were quantified by HPLC analysis following acid hydrolysis. The FA concentrations ranged from 365 to 605 μg/g dry weight. The concentration of FA varied significantly among the different cultivars of barley. A genetic basis for FA levels is inferred by the similar ranking of the cultivars in both locations. FA levels were also measured by the absorbance at 340 nm of the acid-hydrolyzed extract, and in situ detection of fluorescence intensity of the ground grain using a UMSP80 microspectrofluorimeter. Both of these methods are more rapid than HPLC and may allow the practical screening of FA concentrations in numerous barley lines. Keywords: Ferulic acid; phenolics; fluorescence; UV absorption; barley