Int. J. Mol. Sci. 2011, 12(7), 4536-4549; doi:10.3390/ijms12074536
Article

Variations in Content and Extractability of Durum Wheat (Triticum turgidum L. var durum) Arabinoxylans Associated with Genetic and Environmental Factors

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Received: 24 February 2011; in revised form: 1 June 2011 / Accepted: 5 July 2011 / Published: 15 July 2011
(This article belongs to the Special Issue Dietary Fibre: Biochemistry and Nutritional Science)
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Abstract: Arabinoxylans (AX) represent the most abundant components of non-starch polysaccharides in wheat, constituting about 70% of cell wall polysaccharides. An important property of AX is their ability to form highly viscous water solutions; this peculiarity has a significant impact on the technological characteristics of wheat and determines the physiologically positive influence in consumption. Durum wheat (Triticum turgidum L. var durum), the raw material for pasta production, is one of the most important crops in Italy. As part of a large project aimed at improving durum wheat quality, the characterization of the nutritional and technological aspects of whole grains was considered. Particular attention was addressed to identify the best suited genotypes for the production of innovative types of pasta with enhanced functional and organoleptic properties. The objective of the present study was to investigate the genetic variability of AX by examining a group of durum wheat genotypes collected at two localities in Italy for two consecutive years. The environmental influence on AX content and extractability was also evaluated. Variability in the AX fraction contents was observed; the results indicated that AX fractions of durum wheat grain can be affected by the genotype and environment characteristics and the different contribution of genotype and environment to total variation was evidenced. The genotype × environment (G × E) interaction was significant for all examined traits, the variations due to G × E being lower than that of genotype or environment. The data and the statistical analysis allowed identification of the Italian durum wheat varieties that were consistently higher in total arabinoxilans; in addition, principal component analysis biplots illustrated that for arabinoxylan fractions some varieties responded differently in various environment climatic conditions.
Keywords: durum wheat; total and water extractable arabinoxylans; functional foods; high fiber pasta
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MDPI and ACS Style

Ciccoritti, R.; Scalfati, G.; Cammerata, A.; Sgrulletta, D. Variations in Content and Extractability of Durum Wheat (Triticum turgidum L. var durum) Arabinoxylans Associated with Genetic and Environmental Factors . Int. J. Mol. Sci. 2011, 12, 4536-4549.

AMA Style

Ciccoritti R, Scalfati G, Cammerata A, Sgrulletta D. Variations in Content and Extractability of Durum Wheat (Triticum turgidum L. var durum) Arabinoxylans Associated with Genetic and Environmental Factors . International Journal of Molecular Sciences. 2011; 12(7):4536-4549.

Chicago/Turabian Style

Ciccoritti, Roberto; Scalfati, Giulia; Cammerata, Alessandro; Sgrulletta, Daniela. 2011. " Variations in Content and Extractability of Durum Wheat (Triticum turgidum L. var durum) Arabinoxylans Associated with Genetic and Environmental Factors ." Int. J. Mol. Sci. 12, no. 7: 4536-4549.


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