Free sugars and their relationship with grain size and starch content in developing wheat grains

1981 ◽  
Vol 32 (3) ◽  
pp. 229-234 ◽  
Author(s):  
Rakesh Kumar ◽  
Randhir Singh
Keyword(s):  
Grain Size ◽  
Starch Content ◽  
Free Sugars ◽  
Wheat Grains

scholarly journals Expression of TaTAR2.3-1B, TaYUC9-1 and TaYUC10 correlates with auxin and starch content of developing wheat grains

2020 ◽  
Author(s):  
Muhammed Rezwan Kabir ◽  
Heather M. Nonhebel ◽  
David Backhouse ◽  
Gal Winter
Keyword(s):  
Grain Size ◽  
De Novo ◽  
Starch Content ◽  
Negative Effects ◽  
Wheat Grains ◽  
Cast Doubt ◽  
Liquid Chromatography Tandem Mass ◽  
Hydrolysis Of ◽  
Developing Grains

AbstractThe role of auxin in developing grains of wheat (Triticum aestivum) is contentious with contradictory reports indicating either positive or negative effects of IAA (indole-3-acetic acid) on grain size. In addition, the contributions to the IAA pool from de novo synthesis via tryptophan, and from hydrolysis of IAA-glucose are unclear. Here we describe the first comprehensive study of tryptophan aminotransferase and indole-3-pyruvate mono-oxygenase expression during wheat grain development from 5 to 20 days after anthesis. A comparison of expression data with measurements of endogenous IAA via combined liquid chromatography-tandem mass spectrometry with heavy isotope labelled internal standards indicates that TaTAR2.3-1B, TaYUC9-A1, TaYUC9-B, TaYUC9-D1, TaYUC10-A and TaYUC10-D are primarily responsible for IAA production in developing grains. Furthermore, we show that IAA synthesis is controlled by genes expressed specifically in developing wheat grains as has already been reported in rice (Oryza sativa) and maize (Zea mays). Our results cast doubt on the proposed role of THOUSAND-GRAIN WEIGHT gene, TaTGW6, in promoting larger grain size via negative effects on grain IAA content. The work on TaTGW6 has overlooked the contribution of the dominant IAA biosynthesis pathway. Although IAA synthesis occurs primarily in the endosperm of wheat grains, we show that the TaYUC9-1 group is also strongly expressed in the embryo. Within the endosperm, TaYUC9-1 expression is highest in aleurone and transfer cells, supporting data from other cereals suggesting that IAA has a key role in differentiation of these tissues.

scholarly journals HULLESS OAT IN THE CONDITIONS OF WESTERN SIBERIA

2021 ◽  
Author(s):  
P.N. Nikolaev ◽  
◽  
O.A. Yusova ◽  
Keyword(s):  
Grain Size ◽  
Protein Content ◽  
Seed Weight ◽  
Grain Quality ◽  
Western Siberia ◽  
Starch Content ◽  
Thousand Seed Weight

The aim of the research is to evaluate the hulless oat varieties of the Omsk breeding by a set of characteristics of productivity and grain quality. The object of the research was 3 hulless oat varieties recommended for cultivation in this region (Omsky golozyorny, Progress, Tarsky golozyorny). The variety Tarsky golozyorny is recommended for introduction into production in the conditions of Western Siberia; it is characterized by increased starch content (+ 2.7 % to st.) and grain size (+ 8.5 g by thousand-seed weight to st.). It is stable in yield, protein content in grain, crude fat. It belongs to the extensive type by the content of protein and starch in grain, the thousand-seed weight, productivity; and to the intensive type – by the content of crude fat in grain.

Changes in carbohydrate metabolism in the wheat root tip after growth and vernalization

1971 ◽  
Vol 49 (2) ◽  
pp. 195-200 ◽  
Author(s):  
G. Ste-Marie ◽  
P. Weinberger
Keyword(s):  
Starch Content ◽  
Wheat Root ◽  
Root Tip ◽  
Free Sugars ◽  
Section Technique ◽  
Before And After ◽  
Cellular Development ◽  
Tip Cells ◽  
Root Tip Cells ◽  
Specific Section

The serial section technique was used to delimit 0.5-mm regions of the root tip. Seven such sections numbered from the root tip backwards were examined to a total length of 3.5 mm.Developmental changes in the root tip cells of Marquis (spring) and Rideau (winter) wheats were closely correlated with sequential changes in the content of free sugars (sucrose, glucose, fructose, raffinose, and galactose), starch, and amylase. Specific varietal differences were observed both before and after vernalization.Spatially comparable root tip sections derived from previously vernalized grains revealed marked changes in the content of the sugars and starch. A shift in the starch–sugar equilibrium is noted with cellular development. For the most part, in Rideau wheat, the amount of these metabolites in any specific section derived from a vernalized root tip was more nearly comparable to the chronologically less mature tissue of the control roots, i.e. section 3 of the vernalized root compared more closely with section 2 of control roots.Amylase activity increased markedly after vernalization in the winter wheat but did not change in the spring wheat. Its activity could be directly correlated with changes in the amount of sucrose (not starch). Starch content increased in the more mature root tip cells of both varieties after vernalization.Sugar, amylase, and starch content were primarily a function of the developmental stage of the root tip cells, vernalization effected secondary smaller changes.

scholarly journals Transcriptomic and Physiological Response of Durum Wheat Grain to Short-Term Heat Stress during Early Grain Filling

Plants ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 59
Author(s):  
Anita Arenas-M ◽  
Francisca M. Castillo ◽  
Diego Godoy ◽  
Javier Canales ◽  
Daniel F. Calderini
Keyword(s):  
Heat Stress ◽  
Durum Wheat ◽  
Grain Quality ◽  
Starch Content ◽  
Grain Filling ◽  
Grain Weight ◽  
Extreme Weather Events ◽  
Climate Extreme ◽  
Short Term ◽  
Wheat Grains

In a changing climate, extreme weather events such as heatwaves will be more frequent and could affect grain weight and the quality of crops such as wheat, one of the most significant crops in terms of global food security. In this work, we characterized the response of Triticum turgidum L. spp. durum wheat to short-term heat stress (HS) treatment at transcriptomic and physiological levels during early grain filling in glasshouse experiments. We found a significant reduction in grain weight (23.9%) and grain dimensions from HS treatment. Grain quality was also affected, showing a decrease in starch content (20.8%), in addition to increments in grain protein levels (14.6%), with respect to the control condition. Moreover, RNA-seq analysis of durum wheat grains allowed us to identify 1590 differentially expressed genes related to photosynthesis, response to heat, and carbohydrate metabolic process. A gene regulatory network analysis of HS-responsive genes uncovered novel transcription factors (TFs) controlling the expression of genes involved in abiotic stress response and grain quality, such as a member of the DOF family predicted to regulate glycogen and starch biosynthetic processes in response to HS in grains. In summary, our results provide new insights into the extensive transcriptome reprogramming that occurs during short-term HS in durum wheat grains.

scholarly journals Ethylene and Spermidine in Wheat Grains in Relation to Starch Content and Granule Size Distribution Under Water Deficit

2014 ◽  
Vol 13 (10) ◽  
pp. 2141-2153 ◽  
Author(s):  
Wei-bing YANG ◽  
Yong LI ◽  
Yan-ping YIN ◽  
Wen-wen JIANG ◽  
Dian-liang PENG ◽  
...  
Keyword(s):  
Size Distribution ◽  
Water Deficit ◽  
Starch Content ◽  
Granule Size ◽  
Wheat Grains

scholarly journals Connection Between the Debranning Time and the Kernel Hardness of Wheat

2017 ◽  
Vol 11 (1) ◽  
pp. 16-22 ◽  
Author(s):  
Balázs P. Szabó
Keyword(s):  
Grain Size ◽  
Food Security ◽  
Milling Process ◽  
Surface Cleaning ◽  
Grain Structure ◽  
Kernel Hardness ◽  
Wheat Grains ◽  
End Use ◽  
Different Levels

Surface cleaning has an important role in the technology of milling of wheat considering food security. Wheat hardness has an effect on the milling process, it determines the properties, qualities and end use of flours. In the last decade new debranning methods have appeared, which are able to better remove the shell of wheat grains applying rubbing surfaces. In my thesis I examined how different levels of debranning affect hardness and content of ash in wheat types with different grain structure. Conclusion is with approximately 4% of shell removed the hardness of grain. Further removing of shell does not result in further changes though. Reduction of hard wheat’s general grain size with longer debranning process is larger compared to soft wheat’s.

scholarly journals Comparison of starch digestibility methods for extruded wheat grains (Triticum aestivum L.)

2021 ◽  
Author(s):  
Dana Homolková ◽  
Vladimír Plachý ◽  
Anna Maňourová ◽  
Michal Kaválek ◽  
Václav Dvořáček ◽  
...  
Keyword(s):  
Starch Content ◽  
Linear Regression Analysis ◽  
Starch Digestibility ◽  
In Vitro Assays ◽  
In Vitro Digestibility ◽  
Wheat Grains ◽  
Time Space ◽  
In Vivo Testing

This study compared different methods of determining starch digestibility (in vivo vs in vitro) in wheat grains and evaluated the influence of extrusion on digestibility. In vivo starch digestibility was determined in broiler chickens by calculating the residual starch content in their ilea and the digestibility using a chromium oxide indicator. In vitro digestibility was examined using pepsin and pancreatin. During in vivo testing, the highest digestibility coefficient (DC) was achieved by the Bonanza variety in its extruded form (91.19 ± 0.40%). In contrast, the lowest DC was achieved by the Tobak variety in its non-extruded form (81.45 ± 1.92%). Generally, a higher DC was observed in vivo for extruded forms of wheat. During in vitro testing, the highest DC was achieved by the Stefii variety in its non-extruded form (96.10 ± 0.55%), whereas the lowest DC was observed in the Yetti variety in its extruded form (49.72 ± 0.41%). Overall, the in vitro experiments did not exhibit significant differences between extruded and non-extruded forms of wheat. Linear regression analysis showed a strong relationship (r<sup>2</sup> = 0.860; 85.98%) between in vivo- and in vitro-derived DC values in all wheat varieties, both in extruded and non-extruded forms. The study showed that in vivo testing is a suitable method for the determination and control of starch levels in extruded materials. However, despite the accuracy of this technique, it is also very demanding in terms of time, space, equipment, and methodological knowledge. Therefore, based on the strong correlation between the in vivo and in vitro assays, we recommend in vitro digestibility testing as a preferable alternative.  

Effect of Shock Loading on the Microstructure of Uniloy 326

1974 ◽  
Vol 32 ◽  
pp. 504-505
Author(s):  
K. P. Staudhammer ◽  
L. E. Murr
Keyword(s):  
Grain Size ◽  
Shock Loading ◽  
Current Investigation ◽  
Two Phase ◽  
05 C ◽  
Shock Deformation ◽  
Heat Treated

The effect of shock loading on a variety of steels has been reviewed recently by Leslie. It is generally observed that significant changes in microstructure and microhardness are produced by explosive shock deformation. While the effect of shock loading on austenitic, ferritic, martensitic, and pearlitic structures has been investigated, there have been no systematic studies of the shock-loading of microduplex structures.In the current investigation, the shock-loading response of millrolled and heat-treated Uniloy 326 (thickness 60 mil) having a residual grain size of 1 to 2μ before shock loading was studied. Uniloy 326 is a two phase (microduplex) alloy consisting of 30% austenite (γ) in a ferrite (α) matrix; with the composition.3% Ti, 1% Mn, .6% Si,.05% C, 6% Ni, 26% Cr, balance Fe.

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