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Natural Variation in Grain Composition of Wheat and Related Cereals
Open accessAbstract
The wheat grain comprises three groups of major components, starch, protein, and cell wall polysaccharides (dietary fiber), and a range of minor components that may confer benefits to human health. Detailed analyses of dietary fiber and other bioactive components were carried out under the EU FP6 HEALTHGRAIN program on 150 bread wheat lines grown on a single site, 50 lines of other wheat species and other cereals grown on the same site, and 23-26 bread wheat lines grown in six environments. Principal component analysis allowed the 150 bread wheat lines to be classified on the basis of differences in their contents of bioactive components and wheat species (bread, durum, spelt, emmer, and einkorn wheats) to be clearly separated from related cereals (barley, rye, and oats). Such multivariate analyses could be used to define substantial equivalence when novel (including transgenic) cereals are considered.
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Citations
Cited by
The contribution of wheat to human diet and health
Shewry, P. R., & Hey, S. J. (2015) · Food and Energy Security · doi:10.1002/fes3.64 · Cited by 1,447
Self-citationFiber and nonstarch polysaccharide content and variation in common crops used in broiler diets
Knudsen, K. E. B. (2014) · Poultry Science · doi:10.3382/ps.2014-03902 · Cited by 452
Microbial ecology and process technology of sourdough fermentation
(2017) · Advances in applied microbiology · doi:10.1016/bs.aambs.2017.02.003 · Cited by 226
Improving the quality of dough obtained with old durum wheat using hydrocolloids
Farbo, M. G., Fadda, C., Marceddu, S., Conte, P., Del Caro, A., & Piga, A. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105467 · Cited by 67
Graf, B. L., Rojo, L. E., Delatorre‐Herrera, J., Poulev, A., Calfio, C., & Raskin, I. (2016) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.7134 · Cited by 46
Metadata
- Authors
- Shewry, P. R., Hawkesford, M. J., Piironen, V., Lampi, A.-M., Gebruers, K., Boros, D., Andersson, A. A. M., Åman, P., Rakszegi, M., Bedo, Z., & Ward, J. L.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2013-02-26
- Volume
- 61
- Issue
- 35
- Pages
- 8295-8303
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2142744503
- Cited by
- 187
- References
- 0
- FWCI
- 8.65
- Type
- journal article
- Language
- en
- Open access
- hybrid
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- Shewry, P. R., Hawkesford, M. J., Piironen, V., Lampi, A.-M., Gebruers, K., Boros, D., Andersson, A. A. M., Åman, P., Rakszegi, M., Bedo, Z., & Ward, J. L. (2013). Natural Variation in Grain Composition of Wheat and Related Cereals. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf3054092
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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