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.
Lipids constitute only a minor proportion of total flour components but the composition and structure of wheat flour polar lipids influence the end‐use quality of bread. So it is important to determine which specific lipid class and molecular species are present in wheat. Lipid profiling is the targeted, systematic characterization and analysis of lipids. The use of lipid profiling techniques to analyze grain‐based food has the potential to provide new insight into the functional relationships between a specific lipid species and its functionality. The objective of this study was to utilize lipid profiling techniques to quantitatively determine the polar lipid species present in whole wheat meal, flour, and starch. Two commonly grown wheat cultivars, Alpowa and Overley, were used in this study. Direct infusion electrospray ionization tandem mass spectrometry was used to identify and quantitatively determine 146 polar lipid species in wheat. The predominant polar lipid classes were digalactosyldiglycerols, monogalactosyldiglycerols, phosphatidylcholine, and lysophosphatidylcholine. ANOVA results concluded that the wheat fraction contributed a greater source of variation than did cultivar on total polar, total phospholipid, and total galactolipid contents. Wheat whole meal, flour, and surface starch contained greater concentrations of total galactolipids, whereas internal starch lipids contained greater concentrations of monoacyl phospholipids. This research provides evidence that lipid profiling will provide the ability to determine the functional relationships between specific lipid species and the impact on end‐use quality.
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