국내 밀 품종 및 재배 환경이 Arabinoxylan 함량 변이에 미치는 영향
Influences of Cultivar and Environment on Arabinoxylan Content in Korean Wheat
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초록
Arabinoxylans (AX) are hydrophilic nonstarch polysaccharides found in wheat grain that affects end-use qualities,including bread-making quality. The objectives of this study were to (1) investigate the effects of wheat cultivar, growing conditions and locations on AX content; (2) evaluate AX content on the comparison of the ten Korean and CIMMYT wheat cultivars; and (3) determine the correlations between AX content and bread-baking quality to improve nutrition of baking quality. Water-extractable arabinoxylan (WE-AX) contents, total arabinoxylan (TO-AX) contents, and the percentage of WE-AX contents over TO-AX contents (WE-AX/TO-AX) were analyzed. Twenty-six Korean winter wheat cultivars were cultivated in two locations for three consecutive years. The results indicated that WE-AX, TO-AX, and WE-AX/TO-AX were significantly influenced by genotypes, year and the interactions between year and genotype. Keumkang showed lower WE-AX content (3.25mg/g) than other Korean wheat cultivars. Eunpa, Jinpoom, Seodun, and Shinmichal 1 exhibited the higher TO-AX content (>18.65 mg/g) than other cultivars and Jokyoung and Keumkang (<12.71 mg/g) showed the lower TO-AX content. WE-AX/TO-AX of wheat flour ranged from 25.48% (Keumkang) to 51.20% (Anbaek). Wheat cultivars grown in upland field showed lower WE-AX and TO-AX contents than those of paddy field. Wheat cultivars grown in Iksan had the lower WE-AX and TO-AX content, and WE-AX/TO-AX than Jinju. Korean wheat cultivars had similar levels of WE-AX contents in comparison with CIMMYT wheat lines whereas higher levels of TO-AX content. WE-AX, TO-AX and WE-AX/TO-AX of wheat flour were a positively correlated with those of wholemeal of 41 Korean wheat cultivars and advanced lines. AX content, protein content,rheological properties of wheat flour, and bread-baking qualities of Korean wheat cultivars were analyzed. AX content was negatively correlated with protein content, bread volume, and dough maximum height.
Abstract
Arabinoxylans (AX) are hydrophilic nonstarch polysaccharides found in wheat grain that affects end-use qualities,including bread-making quality. The objectives of this study were to (1) investigate the effects of wheat cultivar, growing conditions and locations on AX content; (2) evaluate AX content on the comparison of the ten Korean and CIMMYT wheat cultivars; and (3) determine the correlations between AX content and bread-baking quality to improve nutrition of baking quality. Water-extractable arabinoxylan (WE-AX) contents, total arabinoxylan (TO-AX) contents, and the percentage of WE-AX contents over TO-AX contents (WE-AX/TO-AX) were analyzed. Twenty-six Korean winter wheat cultivars were cultivated in two locations for three consecutive years. The results indicated that WE-AX, TO-AX, and WE-AX/TO-AX were significantly influenced by genotypes, year and the interactions between year and genotype. Keumkang showed lower WE-AX content (3.25mg/g) than other Korean wheat cultivars. Eunpa, Jinpoom, Seodun, and Shinmichal 1 exhibited the higher TO-AX content (>18.65 mg/g) than other cultivars and Jokyoung and Keumkang (<12.71 mg/g) showed the lower TO-AX content. WE-AX/TO-AX of wheat flour ranged from 25.48% (Keumkang) to 51.20% (Anbaek). Wheat cultivars grown in upland field showed lower WE-AX and TO-AX contents than those of paddy field. Wheat cultivars grown in Iksan had the lower WE-AX and TO-AX content, and WE-AX/TO-AX than Jinju. Korean wheat cultivars had similar levels of WE-AX contents in comparison with CIMMYT wheat lines whereas higher levels of TO-AX content. WE-AX, TO-AX and WE-AX/TO-AX of wheat flour were a positively correlated with those of wholemeal of 41 Korean wheat cultivars and advanced lines. AX content, protein content,rheological properties of wheat flour, and bread-baking qualities of Korean wheat cultivars were analyzed. AX content was negatively correlated with protein content, bread volume, and dough maximum height.
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