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Title Rapid determination of Arabinoxylans in bread wheat and its genetic analysis
 
Names Chen Feng
Xia Xianchun
He, Zhonghu
Date Issued 2007 (iso8601)
Abstract Arabinoxylans is one of the most wheat quality characters and has profound effect on baking quality. A total, 101 F7 lines from the cross of 83 Zhong 33 and Yumai 49 were used to determine total and water-soluble arabinoxylans content extracted with phloroglucinol and glacial acetic acid and identify puroindoline alleles by PCR. Results indicated that extremely significant influences on water-soluble arabinoxylans (P<0.01) were observed by genotype and environment, respectively while total arabinoxylans was mainly controlled by environment. Both of total and water-soluble arabinoxylans in RILs didn&rsquo;t belong to normal distribution. In addition, lines with Pina-D1b genotype had significantly higher water-soluble arabinoxylans content than that of wild type, suggesting that puroindoline alleles have an important effect on arabinoxylans content in wheat. This study could provide a rapid method for the determination of arabinoxylans in wheat and information of improving wheat quality
Genre Article
Access Condition Restricted Access
Identifier http://hdl.handle.net/10883/2615