Effect of water stress at different stages of grain development on the characteristics of starch and protein of different wheat varieties

Singh, Sant P.; Singh, Gurpreet; Singh, Prabhjeet; Singh, Narpinder

doi:10.1016/j.foodchem.2007.10.054

Cited by 105 publications

(95 citation statements)

References 31 publications

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“…1) in genotype 'Dharwar Dry' and a cross combination 'GA-2002' × 9252, respectively. Similar results have been reported by Singh et al (2008) and Naseri et al (2010) who revealed that with the effect of water stress the protein content in wheat increased protein contents by 10.3-13.2% while Seleiman et al (2011) reported that less irrigation and water stress increased protein content by 11.20%-13.40% in first year while 13.00%-14.10% in second year. Under normal irrigation conditions 10.82% protein content was reported by Butt et al (1997) while Randhawa et al (2002) reported food crude protein content as 11.82%.…”

Section: Protein Contentsupporting

confidence: 86%

Mechanistic Insight of Water Stress Induced Aggregation in Wheat (Triticum aestivum L.) Quality: The Protein Paradigm Shift

Noorka

Silva

2012

Not Sci Biol

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Vertical and horizontal expansion of agriculture to provide food, feed, fibre and fuel to escalating populations has affected the availability of wheat in terms of quantity and quality. Irrigation is the most important factor influencing yield and grain quality. To achieve sustainable and quality wheat production, strategic measures should be adopted. Seven water stress-tolerant wheat varieties/ strains were crossed with drought-susceptible lines using a line × tester design to evaluate the effect of water stress on genetic variability and heritability of wheat grains. As might be expected, plant traits like moisture, ash, fat, protein and gluten content showed different responses under normal irrigated and water-stress environments. In particular, the quality of wheat grains was found to be highly significant, indicating the presence of high variability in plant attributes like moisture percentage, ash content, crude fat, crude protein percentage and gluten content under both normal irrigation and water stress conditions. Water stress played a key role in reducing the moisture and fat content, whereas correspondingly, it increased protein, ash and gluten contents. The paradigm shifts in the deleterious effects of water stress have been elucidated. The broad-sense heritability estimate was significant for each of these characters under both conditions, with water stress in some measurements altering the heritabilities of all quality characters.

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Section: Protein Contentsupporting

confidence: 86%

Mechanistic Insight of Water Stress Induced Aggregation in Wheat (Triticum aestivum L.) Quality: The Protein Paradigm Shift

Noorka

Silva

2012

Not Sci Biol

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“…These results suggested that granules with a high amylose content are less affected by drought stress than those with a low amylose content (Zhang et al 2010). According to Singh et al (2008) the effect of drought stress on the starch granule size distribution in wheat kernels was genotype-dependent.…”

Section: Resultsmentioning

confidence: 99%

Quality of winter wheat in relation to heat and drought shock after anthesis

et al. 2011

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Balla K., Rakszegi M., Li Z., Békés F., Bencze S., Veisz O. (2011): Quality of winter wheat in relation to heat and drought shock after anthesis. Czech J. Food Sci., 29: 117-128.Raw material quality, which is influenced not only by the protein content, insoluble protein polymers, and gluteninto-gliadin ratio but also by the starch granule size, is very important for the quality of bakery products. This study investigated the effect of high temperature and drought (during grain-filling) on the quality and components yield of five winter wheat varieties. Drought and drought + heat were found to have a much greater influence on the yield and quality than heat stress alone. Averaged over the varieties, the yield losses were 57% after drought, 76% after drought + heat, and only 31% after heat stresses. The reductions in the unextractable polymeric protein fraction and glutenin-to-gliadin ratio indicated a poorer grain yield quality, despite the higher protein content. Quality deterioration was observed after drought or drought + heat, while high temperatures alone resulted in no change or in a better ratio of protein components. A significant negative correlation was observed between starch granule size and relative protein content after drought, demonstrating that this parameter contributes, together with protein, to the baking quality of the flour. Wheat varieties with satisfactory genetic traits are essential for the production of high quality wheat. Certain quality parameters vary over a very wide range in individual breeding lines. This broad genetic variability is demonstrated by the fact that the protein content ranges from 10-17%, the gluten content from 20-45%, the grain hardness from 10-85, the falling number from 60-450, and the farinograph index from C2 to A1. These differences in quality also depend on the soil, nutrient supplies, standard of plant protection, and other agronomic factors. The weather conditions during the growing season, especially the rainfall quantity and temperature, have a substantial influence on the plant metabolic processes, and thus on wheat quality.

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“…Amylases are easily inactivated by heat; if the temperature increases, the enzyme may be inactivated, which leaves the starch hydrolysis process incomplete. Singh et al (2008) reported the relationship between starch granule sizes and transition temperatures in wheat grain. More research is needed to investigate the effect of maize starch granule sizes on the transition temperatures.…”

Section: Effects On Starch Thermal and Pasting Propertiesmentioning

confidence: 99%

Impact of Deficit Irrigation on Maize Physical and Chemical Properties and Ethanol Yield

Liu

Klocke

Su³

et al. 2013

Cereal Chem

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Cereal Chem. 90(5):453-462The objective of this research was to study the effect of irrigation levels (five levels from 102 to 457 mm of water) on the physical and chemical properties and ethanol fermentation performance of maize. Twenty maize samples with two crop rotation systems, grain sorghum-maize and maize-maize, were harvested in 2011 and evaluated at the Kansas State University Southwest Research-Extension Center near Garden City, Kansas, under a semiarid climate. Results showed that maize kernel weight, density, and breakage susceptibility decreased as irrigation level decreased. Starch contents of maize samples grown under a low irrigation level were approximately 3.0% lower than those under a high irrigation level. Protein contents ranged from 9.24 to 11.30% and increased as irrigation level decreased. Maize flour thermal and rheological properties were analyzed by differential scanning calorimetry and the Micro ViscoAmylo-Graph-U device. Starch gelatinization temperature increased significantly as irrigation level decreased, whereas starch pasting viscosity decreased as irrigation level decreased. Free amino nitrogen (FAN) was significantly affected by irrigation level: it increased as irrigation decreased. Ethanol fermentation efficiency ranged from 90.96 to 92.48% and was positively correlated with FAN during the first 32 h of fermentation (r 2 = 0.645). Deficit irrigation had a negative impact on ethanol yield. The maize with lower irrigation yielded about 4.0% less ethanol (44.14 mL/100 g of maize) than maize with high irrigation (45.92 mL/100 g of maize). Residual starch contents in the distillers dried grains with solubles were in a range of 0.80-1.02%. In conclusion, deficit irrigation had a significant effect on physical properties, chemical composition, ethanol yield, and fermentation efficiency of maize.

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Effect of water stress at different stages of grain development on the characteristics of starch and protein of different wheat varieties

Cited by 105 publications

References 31 publications

Mechanistic Insight of Water Stress Induced Aggregation in Wheat (Triticum aestivum L.) Quality: The Protein Paradigm Shift

Mechanistic Insight of Water Stress Induced Aggregation in Wheat (Triticum aestivum L.) Quality: The Protein Paradigm Shift

Quality of winter wheat in relation to heat and drought shock after anthesis

Impact of Deficit Irrigation on Maize Physical and Chemical Properties and Ethanol Yield

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