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Effect of Kernel Size and Its Potential Interaction with Genotype on Key Quality Traits of Durum Wheat
This study was conducted to evaluate the influence of kernel size and its potential interaction with genotype on durum wheat quality with emphases on kernel physical characteristics, milling performance, and color-related quality parameters. Wheat samples of seven genotypes, selected from the 2018 C...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701828/ https://www.ncbi.nlm.nih.gov/pubmed/34945543 http://dx.doi.org/10.3390/foods10122992 |
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author | Wang, Kun Taylor, Dale Chen, Yuming Suchy, Jerry Fu, Bin Xiao |
author_facet | Wang, Kun Taylor, Dale Chen, Yuming Suchy, Jerry Fu, Bin Xiao |
author_sort | Wang, Kun |
collection | PubMed |
description | This study was conducted to evaluate the influence of kernel size and its potential interaction with genotype on durum wheat quality with emphases on kernel physical characteristics, milling performance, and color-related quality parameters. Wheat samples of seven genotypes, selected from the 2018 Canadian durum variety registration trial, were segregated into large (LK), medium (MK), and small-sized kernels (SK). In general, the kernel size greatly affected the durum wheat milling performance. Within a given size fraction, a strong impact of genotype was shown on the test weight of SK and the milling yields of MK and LK. Particularly, the MK fraction, segregated from the genotypes with superior milling quality, had a higher semolina yield than LK from the genotypes of inferior milling quality, inferring the importance of intrinsic physicochemical properties of durum kernels in affecting milling quality. SK exhibited inferior milling quality regardless of the genotypes selected. A strong impact of genotype was shown for the total yellow pigment (TYP) content and yellowness of semolina, while the kernel size had a significant impact on the brightness and redness of the semolina and pasta. Despite SK possessing much higher TYP, the semolina and pasta prepared from SK were lower in brightness and yellowness but with elevated redness. |
format | Online Article Text |
id | pubmed-8701828 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-87018282021-12-24 Effect of Kernel Size and Its Potential Interaction with Genotype on Key Quality Traits of Durum Wheat Wang, Kun Taylor, Dale Chen, Yuming Suchy, Jerry Fu, Bin Xiao Foods Article This study was conducted to evaluate the influence of kernel size and its potential interaction with genotype on durum wheat quality with emphases on kernel physical characteristics, milling performance, and color-related quality parameters. Wheat samples of seven genotypes, selected from the 2018 Canadian durum variety registration trial, were segregated into large (LK), medium (MK), and small-sized kernels (SK). In general, the kernel size greatly affected the durum wheat milling performance. Within a given size fraction, a strong impact of genotype was shown on the test weight of SK and the milling yields of MK and LK. Particularly, the MK fraction, segregated from the genotypes with superior milling quality, had a higher semolina yield than LK from the genotypes of inferior milling quality, inferring the importance of intrinsic physicochemical properties of durum kernels in affecting milling quality. SK exhibited inferior milling quality regardless of the genotypes selected. A strong impact of genotype was shown for the total yellow pigment (TYP) content and yellowness of semolina, while the kernel size had a significant impact on the brightness and redness of the semolina and pasta. Despite SK possessing much higher TYP, the semolina and pasta prepared from SK were lower in brightness and yellowness but with elevated redness. MDPI 2021-12-04 /pmc/articles/PMC8701828/ /pubmed/34945543 http://dx.doi.org/10.3390/foods10122992 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Wang, Kun Taylor, Dale Chen, Yuming Suchy, Jerry Fu, Bin Xiao Effect of Kernel Size and Its Potential Interaction with Genotype on Key Quality Traits of Durum Wheat |
title | Effect of Kernel Size and Its Potential Interaction with Genotype on Key Quality Traits of Durum Wheat |
title_full | Effect of Kernel Size and Its Potential Interaction with Genotype on Key Quality Traits of Durum Wheat |
title_fullStr | Effect of Kernel Size and Its Potential Interaction with Genotype on Key Quality Traits of Durum Wheat |
title_full_unstemmed | Effect of Kernel Size and Its Potential Interaction with Genotype on Key Quality Traits of Durum Wheat |
title_short | Effect of Kernel Size and Its Potential Interaction with Genotype on Key Quality Traits of Durum Wheat |
title_sort | effect of kernel size and its potential interaction with genotype on key quality traits of durum wheat |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701828/ https://www.ncbi.nlm.nih.gov/pubmed/34945543 http://dx.doi.org/10.3390/foods10122992 |
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