Natural Variation in Grain Composition of Wheat and Related Cereals

Sammanfattning

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 2326 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.

Nyckelord

wheat; grain; phytochemicals; dietary fiber; heritability; substantial equivalence

Publicerad i

Journal of Agricultural and Food Chemistry
2013, volym: 61, nummer: 35, sidor: 8295-8303
Utgivare: AMER CHEMICAL SOC

SLU författare

• Andersson, Annica

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Åman, Per

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

Globala målen (SDG)

SDG2 Ingen hunger

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

• DOI: https://doi.org/10.1021/jf3054092

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/50750