共查询到20条相似文献，搜索用时 15 毫秒
1.
D. W. Hatcher J. E. Dexter G. G. Bellido J. M. Clarke M. J. Anderson 《Cereal Chemistry》2009,86(4):452-462
Canada Western Amber Durum wheat cultivars (4), Canada Western Red Spring (1), and Canada Western Hard White Spring (1) wheat were grown at three sites in 2007 to evaluate the effect of genotype (G) and environment (E) on the quality of yellow alkaline noodles (YAN). YAN were evaluated for color, appearance, and cooked texture. Brightness (L*) and yellowness (b*) of YAN made from durum cultivars were significantly higher than common wheat. Durum flour yellow pigment content was approximately fourfold greater than common wheat while noodle speckiness was approximately half of CWRS at 2 hr with environment accounting for >75% of the variance for each parameter. Resistance to compression (RTC) and recovery (REC) of cooked durum alkaline noodles were equivalent or superior to common wheat noodles even when lower grade durum wheat flour was used. In conclusion, cooked durum noodle texture parameters were all significantly influenced by genotype and environment, with environment accounting for 66–71% of their variance. 相似文献
2.
Six genotypes of hard red spring (HRS) wheat were grown at seven environments in North Dakota during 1998. Effects of genotype and environment on glutenin polymeric proteins and dough mixing and baking properties were examined. Genotype, environment, and genotype‐by‐environment interaction all significantly affected protein and dough mixing properties. However, different protein and quality measurements showed differences for relative influences of genotype and environment. Total flour protein content and SDS‐soluble glutenin content were influenced more by environmental than genetic factors, while SDS‐insoluble glutenin content was controlled more by genetic than environmental factors. Significant genotypic and environmental effects were found for the size distribution of SDS‐soluble glutenins and between SDS‐soluble and SDS‐insoluble glutenins as well as % SDS‐insoluble glutenins. With increased flour protein content, the proportions of monomeric proteins and SDS‐insoluble glutenin polymers appeared to increase, but SDS‐soluble glutenins decreased. Flour protein content and the size distribution between SDS‐soluble and SDS‐insoluble glutenin polymers were significantly correlated with dough mixing properties. Environment affected not only total flour protein content but also the content of different protein fractions and size distributions of glutenin polymers, which, in turn, influenced properties of dough mixing. Flour protein content, % SDS‐insoluble glutenin polymers in flour, and ratio of SDS‐soluble to SDS‐insoluble glutenins all were highly associated with dough mixing properties and loaf volume. 相似文献
3.
Arabinoxylans are hydrophilic nonstarch polysaccharides found in wheat grain as minor constituents. Arabinoxylans can associate with large amounts of water through hydrogen bonding and can form oxidative gels. These properties are important factors in end‐use quality of wheat. The objective of this study was to delineate the influence of wheat cultivar and growing environment on variation in water‐soluble (WS‐AX), waterinsoluble (WI‐AX), and total (TO‐AX) arabinoxylan contents of flour and whole grain meal. This study included seven spring and 20 winter soft white wheat cultivars grown in 10 and 12 environments, respectively (each evenly split over two crop years). Univariate analysis of variance (ANOVA) and multivariate analysis of variance with canonical analysis (MANOVA) was used to evaluate sources of variation. Variation in arabinoxylan contents and absolute amounts (xylose equivalents) among the two cultivar sample sets (spring and winter) was similar, and both cultivar and environment were significant sources of variation. The cultivar‐by‐environment interaction was relatively unimportant. Results indicate that the variation in arabinoxylan content is primarily influenced by cultivar and secondarily influenced by environment. Within arabinoxylan fractions, WS‐AX content is primarily influenced by genotype, while WI‐AX content is more greatly influenced by the environment. 相似文献
4.
《Cereal Chemistry》2017,94(6):1045-1051
Durum wheat landraces have been recognized to have different contents in health‐promoting phytochemicals. These health benefits have been mainly attributed to the presence of phenolic acids and flavonoids existing in this matrix both as soluble free compounds and insoluble bound forms. Sicily is one of the few areas of Southern Europe where it is still possible to find landraces of durum wheat, no longer cropped because of the commercial spread of new high‐yielding varieties. This study aimed to determine the phenolic profile and content of 10 wheat landraces and three genetically improved cultivars to develop an analytical tool for cultivar screening and traceability. Hydroalcoholic extracts from wheat grains were analyzed by means of HPLC with a diode‐array detector and HPLC electrospray ionization MS, revealing 13 metabolites belonging mainly to the classes of hydroxycinnamic acids and flavones C‐glycosides. The quantitative pattern of the 13 phenolic markers, analyzed by applying stepwise linear discriminant analysis, allowed the discrimination between the two groups under study, namely, modern cultivars and durum wheat landraces. Furthermore, all 13 durum wheat varieties were perfectly discriminated in this statistical model, confirming a specific and genotype‐dependent pattern of phenolics concentration. 相似文献
5.
The health-promoting effects of whole-grain wheat likely derive from phenolic compounds and other antioxidants that also make wheat a potential source of functional food ingredients. The objective of this study was to determine the effects of genotype and growing environment on the phenolic contents and antioxidant activities of alcohol-soluble extracts from commercial wheat cultivars. Total phenolic contents (TPCs), antioxidant activities (AOAs), and concentrations of six phenolic acids were measured in six red- and white-grained hard spring wheat genotypes grown at four diverse locations in Western Canada during the 2003 crop year. There were significant differences among genotypes and environments for TPC, AOA, and concentrations of all the phenolic acids measured. The predominant indicators of antioxidant potential, i.e., TPC, AOA, and ferulic acid (FA) concentration were highly intercorrelated (r > 0.72). For these indices, the Canada Western (CW) Red Spring wheat cultivars Neepawa and AC Elsa had the highest levels, whereas an analogous CW hard white spring wheat cultivar, AC Snowbird, had the lowest levels. Grain color did not appear to be a factor in the expression of antioxidant-related parameters. For both TPC and AOA, as well as for vanillic acid, syringic acid, and ferulic acid, environmental effects were considerably larger than genotype effects. Neither growing temperature nor rainfall from anthesis to maturity appeared to be related to the environmental variation that was observed. Genotype x environment interaction was small for all parameters compared with genotype and location effects and was significant only for TPC. Genotype variation for antioxidant properties indicates that it would be possible to select for these quantitative traits in a breeding program. However, the significant environmental variation observed would delay and/or complicate this process. 相似文献
6.
Nitrogen fertilization and maturity influence the phenolic concentration of wheat grain (Triticum aestivum) 
下载免费PDF全文
下载免费PDF全文 This work investigated the influence of N fertilization and grain maturity on total phenolic concentration (TPC) of wheat caryopses. A pot experiment was conducted, using soft spring wheat (Triticum aestivum cv. Thasos) which was treated with four different amounts of nitrogen (0.25–2.00 g N pot?1) and harvested at three different development stages (medium milk stage, late milk stage, and dough maturity). Phenolic compounds were extracted and analyzed as total phenolic concentration in three discrete fractions: free soluble, conjugated soluble and insoluble bound forms. TPC of free phenolic compounds rose with increasing N supply while TPC of conjugated soluble phenolics decreased at the same time. Insoluble phenolics were less affected by N treatment. Total phenolic concentration also changed with the development stage of caryopses and reached a peak at the late milk stage. 相似文献
7.
Using the conventional farming system, durum wheat requires high rates of herbicide spraying. Herbicide residues can cause pollution of soil and ground water and, therefore, of the entire environment.In order to minimise the environmental impact of herbicides, a home-made system for spatially variable rate crop input application was designed and developed. This system consists of a differential global positioning system (DGPS), a portable computer, specifically developed software and a device for applying rates proportionally related to the machine forward speed.Tests of spatially variable rate herbicide application were carried out in inland Sicily, on a field of 8.4 ha (where a 3-yr crop rotation of broad bean/vetch, durum wheat and durum wheat was practised), using a sprayer modified for applying variable rates and equipped with the above-mentioned system.The results are promising. The spatially variable rate herbicide application allowed an almost even grain yield over the entire field and a saving of 29% of herbicides with respect to the amounts normally used with the conventional farming system. 相似文献
8.
Ghania Ounane Bernard Cuq Joel Abecassis Abdenour Yesli Sidi Mohamed Ounane 《Cereal Chemistry》2006,83(4):377-384
Semolinas milled from 18 Algerian durum wheat cultivars cropped over a two‐year period (1999‐2000) were used for making couscous. This study was designed to determine the impact of lipid components of durum wheat semolina on the quality of the couscous end product. Lipids were extracted from semolina by various techniques and classified as free or bound lipids, polar or apolar lipids, and glycolipids or phospholipids. An analysis of the overall results clearly revealed that the cooking quality of couscous made from different durum wheat semolinas was partially dependent on the semolina free lipid content and composition. We have shown that this is mainly a varietal characteristic (53.4%). The surface state of the couscous, i.e., caking index (r = ‐0.48) and cooking loss (r = ‐0.54), thus depends on the apolar lipid content. Polar lipids, and especially glycolipids, affect couscous texture in terms of firmness (r = 0.57 and r = 0.63, respectively). Polar bound lipids also contribute to couscous swelling (r = 0.53) and caking index (r = 0.70). Moreover, we obtained no correlation between cooked couscous quality and the semolina total lipid content (r < 0.3). We also showed that couscous characteristics were not significantly related to the semolina protein and dry gluten contents or gluten index (r < 0.3). 相似文献
9.
Moore J Hao Z Zhou K Luther M Costa J Yu LL 《Journal of agricultural and food chemistry》2005,53(17):6649-6657
Consumers' desires to either reduce the risk of or manage a specific health condition through improved diet have stimulated the research of agricultural products for their potential health beneficial components such as tocopherols and natural antioxidants. Soft wheat is one of the major crops in Maryland, with little information available about its potentially beneficial components. This study examined eight selected Maryland-grown soft wheat varieties or experimental lines for their potential beneficial components including tocopherols, carotenoids, total phenolics and phenolic acids and their antioxidant properties, including Fe(2+) chelating capacity and free radical scavenging activities against 2,2-diphenyl-1-picrylhydrazyl radical (DPPH(*) ), radical cation ABTS(*)(+), and oxygen radical (ORAC). The results showed that all tested soft wheat grain samples contained alpha-tocopherol, with a range of 3.4-10.1 microg/g. Lutein was the primary carotenoid present in the grain samples at a level of 0.82-1.14 microg/g, along with significant amounts of zeaxanthin and beta-carotene. Vanillic, syringic, p-coumaric, and ferulic acids were found in soluble free, soluble conjugated, and insoluble bound forms in the grain extracts, with ferulic acid as the predominant phenolic acid. The eight soft wheat varieties differed in their antioxidant properties. The tested wheat grain samples exhibited ED(50) values against DPPH(*) of 23-27 mg of grain equiv/mL, ORAC of 32.9-48 micromol of Trolox equiv (TE)/g, and ABTS(*)(+) scavenging capacity of 14.3-17.6 micromol of TE/g. These data suggest the possibility of producing soft wheat varieties rich in selected health beneficial factors for optimum human nutrition though breeding programs. 相似文献
10.
Cellular oxidative damage by endogenous and exogenous sources of free radicals and reactive oxygen species is a particular threat in infants. Antioxidant protection is normally achieved through a balance between pro-oxidants and endogenous and/or dietary antioxidants. Comprehensive research is required on optimization to achieve good antioxidant protection through infant foods, in particular, the commercially available infant cereals. This study therefore investigated the properties of whole purple wheat, unpolished red rice, and partially polished red rice before and after processing to produce infant cereals. Total phenolic content (TPC), total anthocyanin content (TAC), oxygen radical absorbance capacity (ORAC), individual anthocyanin components, and cellular antioxidant activity were measured. Home-made and laboratory-made pigmented infant cereals differed in that the latter required longer exposure to higher temperature and enzymatic hydrolysis. Home-made and laboratory-made unpolished red rice infant cereals showed higher total phenolic contents and peroxyl radical scavenging activity than home-made and laboratory-made purple wheat infant cereals; however, the latter had higher TAC. Pigmented infant cereals generally had higher TPC, TAC, and ORAC than the commercial ones (p < 0.05). Anthocyanins were identified in whole purple wheat, but they were not detected in unpolished red rice. C-Glycosyl apigenin was found in both whole purple wheat and unpolished red rice. Processing significantly decreased anthocyanin and C-glycosyl apigenin contents (p < 0.05). Purple wheat infant cereals had higher cellular antioxidant activity than unpolished red rice ones (p < 0.05). Whole purple wheat infant cereals showed higher antioxidant activity than the commercial infant cereal, suggesting a possibility of improving infant antioxidant status by incorporating this grain in their diet. 相似文献
11.
L. A. Grant N. Vignaux D. C. Doehlert M. S. McMullen E. M. Elias S. Kianian 《Cereal Chemistry》2001,78(5):590-595
Manufacture of pasta products is paramount for durum wheat (Triticum turgidum L. var. durum). The recent development of waxy durum wheat containing starch with essentially 100% amylopectin may provide new food processing applications and present opportunities for value‐added crop production. This investigation was conducted to determine differences in some chemical and functional properties of waxy durum starch. Starch was isolated from two waxy endosperm lines and four nonwaxy cultivars of durum wheat. One of the waxy lines (WX‐1) was a full waxy durum wheat whereas the other line (WX‐0) was heterogeneous, producing both waxy and nonwaxy seed. Effects on starch swelling, solubility, pasting, gelatinization, and retrogradation were examined. The full waxy starch had four times more swelling power than the nonwaxy durum starches at 95°C, and was also more soluble at three of the four temperatures used. Starch pasting occurred earlier and peak viscosities were greater for starches from both waxy lines than for the nonwaxy starches, but their slurries were less stable with continued stirring and heating. Greater energy was required to melt gelatinized waxy starch gels, but no differences were found in either refrigerated storage or freeze‐thaw retrogradation, as determined by differential scanning calorimetry. The results of this investigation showed some significant differences in the starch properties of the waxy durum wheat lines compared to the nonwaxy durum wheats. 相似文献
12.
《植物养料与土壤学杂志》2017,180(2):187-198
Crop rotation and cultural practice may influence soil residual N available for environmental loss due to crop N uptake and N immobilization. We evaluated the effects of stacked vs . alternate‐year crop rotations and cultural practices on soil residual N (NH4‐N and NO3‐N contents) at the 0–125 cm depth, annualized crop N uptake, and N balance from 2005 to 2011 in the northern Great Plains, USA. Stacked rotations were durum (Triticum turgidum L.)–durum–canola (Brassica napus L.)–pea (Pisum sativum L.) (DDCP) and durum–durum–flax (Linum usitatissimum L.)–pea (DDFP). Alternate‐year rotations were durum–canola–durum–pea (DCDP) and durum–flax–durum–pea (DFDP). Both of these are legume‐based rotations because they contain legume (pea) in the crop rotation. A continuous durum (CD) was also included for comparison. Cultural practices were traditional (conventional tillage, recommended seeding rate, broadcast N fertilization, and reduced stubble height) and improved (no‐tillage, increased seeding rate, banded N fertilization, and increased stubble height) systems. The amount of N fertilizer applied to each crop in the rotation was adjusted to soil NO3‐N content to a depth of 60 cm observed in the autumn of the previous year. Compared with other crop rotations, annualized crop biomass N was greater with DCDP and DDCP in 2007 and 2009, but was greater with DDFP than DCDP in 2011. Annualized grain N was greater with DCDP than CD, DFDP, and DDFP and greater in the improved than the traditional practice in 2010 and 2011. Soil NH4‐N content was greater with CD than other crop rotations in the traditional practice at 0–5 cm, but was greater with DDCP than CD and DDFP in the improved practice at 50–88 cm. Soil NO3‐N content was greater with CD than other crop rotations at 5–10 cm, but was greater with CD and DFDP than DCDP and DDCP at 10–20, 88–125, and 0–125 cm. Nitrate‐N content at 88–125 and 0–125 cm was also greater in the traditional than the improved practice. Nitrogen balance based on the difference between N inputs and outputs was greater with crop rotations than CD. Increased N fertilization rate increased soil residual N with CD, but legume N fixation increased N balance with crop rotations. Legume‐based crop rotations (all rotations except CD) reduced N input and soil residual N available for environmental loss, especially in the improved practice, by increasing crop N uptake and N immobilization compared with non‐legume monocrop. 相似文献
13.
N. P. Ames J. M. Clarke B. A. Marchylo J. E. Dexter S. M. Woods 《Cereal Chemistry》1999,76(4):582-586
Data on the quality of durum wheat genotypes grown under eight environments (site-year combinations) were evaluated to determine the relative effects of genotype and environment on quality characteristics associated with gluten strength, protein content, and pasta texture. The 10 durum wheat genotypes assessed in this study represented a range of gluten strength types from the very strong U.S. desert durum genotype, Durex, to the medium strength Canadian genotype, Plenty. Considerable genetic variability was detected for all quality characteristics studied. Genotype-environment interaction was significant for all quality parameters evaluated, with the exception of mixograph development time. Genotypeenvironment interaction was most important in determining protein content and least important in determining gluten index, gluten viscoelasticity, and SDS sedimentation volume. The nature of the genotype-environment interaction was evaluated by determining the number of significant crossover (rank change) interactions. There was at least one significant crossover interaction between pairs of genotypes and environments for five of eight quality traits tested. Of 45 genotype pairs, eight and six showed significant crossover interactions for protein content and pasta disk viscoelasticity, respectively. Significant crossover interactions were at least partially due to the differential response of Canadian genotypes as compared with U.S. genotypes. With the exception of protein content and pasta disk viscoelasticity, our results suggest that among the selected sample of 10 genotypes, genotype-environment interactions were minor and due primarily to changes in magnitude rather than changes in rank. 相似文献
14.
In a three-year field experiment in Toulouse (in Southwest France), two indicators of plant nitrogen (N) status were compared on five durum wheat cultivars: the normalized SPAD index and the nitrogen nutrition index (NNI). SPAD value is a non-destructive measurement of chlorophyll content from the last expanded leaf. The normalized SPAD index is expressed relative to SPAD reading on a fully fertilized crop. The NNI is calculated from the crop biomass and total plant N content using a universal N-dilution curve for wheat. The normalized SPAD index and NNI were closely related irrespective of year, cultivar, and growth stage. When N was a limiting factor, the SPAD index measured at anthesis predicted grain yield and protein content accurately. Unlike NNI, SPAD index cannot be used to predict these variables when wheat is over-fertilized. 相似文献
15.
Antioxidant activity of grains 总被引：21，自引：0，他引：21
Epidemiological studies have shown that consumption of whole grains and grain-based products is associated with reduced risk of chronic diseases. The health benefits of whole grains are attributed in part to their unique phytochemical composition. However, the phytochemical contents in grains have been commonly underestimated in the literature, because bound phytochemicals were not included. This study was designed to investigate the complete phytochemical profiles in free, soluble conjugated, and insoluble bound forms, as well as their antioxidant activities in uncooked whole grains. Corn had the highest total phenolic content (15.55 +/- 0.60 micromol of gallic acid equiv/g of grain) of the grains tested, followed by wheat (7.99 +/- 0.39 micromol of gallic acid equiv/g of grain), oats (6.53 +/- 0.19 micromol of gallic acid equiv/g of grain), and rice (5.56 +/- 0.17 micromol of gallic acid equiv/g of grain). The major portion of phenolics in grains existed in the bound form (85% in corn, 75% in oats and wheat, and 62% in rice), although free phenolics were frequently reported in the literature. Ferulic acid was the major phenolic compound in grains tested, with free, soluble-conjugated, and bound ferulic acids present in the ratio 0.1:1:100. Corn had the highest total antioxidant activity (181.42 +/- 0.86 micromol of vitamin C equiv/g of grain), followed by wheat (76.70 +/- 1.38 micromol of vitamin C equiv/g of grain), oats (74.67 +/- 1.49 micromol of vitamin C equiv/g of grain), and rice (55.77 +/- 1.62 micromol of vitamin C equiv/g of grain). Bound phytochemicals were the major contributors to the total antioxidant activity: 90% in wheat, 87% in corn, 71% in rice, and 58% in oats. Bound phytochemicals could survive stomach and intestinal digestion to reach the colon. This may partly explain the mechanism of grain consumption in the prevention of colon cancer, other digestive cancers, breast cancer, and prostate cancer, which is supported by epidemiological studies. 相似文献
16.
This study evaluated the potential of solid-state enzyme treatments to release insoluble bound antioxidants such as phenolic acids from wheat bran, thereby improving its extractable and potentially bioaccessible antioxidant properties including scavenging capacities against peroxyl (ORAC), ABTS cation, DPPH and hydroxyl radicals, total phenolic contents, and phenolic acid compositions. Investigated enzyme preparations included Viscozyme L, Pectinex 3XL, Ultraflo L, Flavourzyme 500L, Celluclast 1.5L, and porcine liver esterase. Results showed significant dose-dependent increases in extractable antioxidant properties for some enzyme preparations, and Ultraflo L was found to be the most efficient enzyme, able to convert as much as 50% of the insoluble bound ferulic acid in wheat bran to the soluble free form. The effect of moisture content on these solid-state enzyme reactions was also evaluated and found to be dependent on enzyme concentration. These data suggest that solid-state enzyme treatments of wheat bran may be a commercially viable post-harvest procedure for improving the bioaccessibility of wheat antioxidants. 相似文献
17.
Antioxidant properties of bran extracts from Trego wheat grown at different locations 总被引：7，自引：0，他引：7
The effects of growing conditions during the grain-filling period, including high temperature stress, total solar radiation, and average daily solar radiation, on the antioxidant properties of Trego wheat were evaluated. Bran extracts were prepared from Trego wheat, grown at four nonirrigated and one irrigated location in Colorado, and compared for their radical scavenging activities against ABTS*+ and DPPH*, Fe(2+) chelating capacities, and total phenolic contents. Significant differences in radical scavenging activities, chelating capacities, and total phenolic contents were detected among Trego bran samples grown at different locations, suggesting that growing conditions may influence the antioxidant properties of wheat. The bran sample obtained from Fort Collins had the strongest scavenging activity against either ABTS*+ or DPPH* radicals and the greatest chelating activity, whereas the highest total phenolic content was detected in bran samples from Walsh, indicating that each antioxidant activity may respond to the environmental changes differently. Positive correlations were detected between the DPPH* scavenging activity and either total solar radiation (r = 0.97, p = 0.03) or average daily solar radiation (r = 0.97, p = 0.03). In addition, HPLC analysis detected the presence of ferulic, syringic, vanillic, p-hydroxybenzoic, and coumaric acids in wheat bran. Additional research is needed to further investigate the effects of environmental conditions and the interactions between genotype and environmental factors on the antioxidant properties of wheat to promote the production of wheat with improved antioxidant properties by optimizing the growing conditions for a selected genotype. 相似文献
18.
不同供氮水平下小麦苗期叶绿素含量的QTL及互作研究 总被引：11，自引：3，他引：11
由小麦近缘物种硬粒小麦和节节麦发展而来的W7984和现代栽培种Opata.85作亲本,通过一粒传而获得F7重组近交系(RIL)群体。对该群体的111个株系分别在正常供应氮素(N.4.0mmol/L)和低氮胁迫(N.0.4mmol/L)两种情况下进行培养,4周后测定叶片叶绿素含量。根据该群体而构建的遗传图谱包括覆盖整个染色体组的918个RFLP(限制性片段长度多态性)标记,应用这些标记,研究了两种供氮情况下小麦叶片叶绿素含量的QTL(数量性状基因位点)及基因间互作。结果表明,在氮素正常供应情况下,有7个与叶绿素含量有关的QTL,变异解释率在4.30％～13.45％,亲本双方对于叶绿素含量的贡献基本一致;在氮素胁迫下,有9个QTL与叶绿素含量有关,变异解释率在4.04％～11.73％,亲本W7984.对于叶绿素含量的贡献占主导地位。表明小麦近缘物种在低氮胁迫下对于叶绿素含量有重要贡献;且低氮胁迫下,叶绿素含量还受基因间上位效应的影响。氮素正常供应时有1个位点(位于2B染色体上)、低氮胁迫下有2个位点(位于3A和3B染色体上)同时影响小麦干物质产量和叶绿素含量,而且此3个位点的效应都来自亲本W7984。这一发现表明,小麦干物质产量和叶绿素含量之间存在着内在的联系。 相似文献
19.
铝对小麦根尖细胞壁过氧化物酶活性和过氧化氢含量的影响 总被引：3，自引：1，他引：2
以2个小麦基因型鉴-864(耐性)和扬麦5号(敏感)为材料,采用溶液培养方法研究了铝胁迫下小麦根系伸长、根尖铝含量、根尖细胞壁过氧化物酶活性和H2O2含量的变化。结果表明,随着铝浓度的提高,小麦根系伸长受铝抑制程度加剧,根尖铝含量也明显升高;但敏感基因型根尖铝含量较高,根系伸长受抑程度更为明显。在铝胁迫下,2个小麦基因型根尖可溶态愈创木酚过氧化物酶(GPX)和松柏醇过氧化物酶(CAPX)活性没有显著变化,细胞壁离子键结合态GPX和CAPX的活性则随着铝浓度的提高而显著升高,H2O2含量也呈现类似的趋势;而敏感基因型过氧化物酶活性升高和H2O2积累更为明显。因此,铝胁迫下,小麦敏感基因型根尖细胞壁离子键结合态GPX和CAPX活性升高而引起H2O2积累,促进根系木质化和细胞壁氧化交联,导致根细胞壁刚性提高而伸展能力降低,是其根系伸长受到严重抑制的原因。 相似文献
20.
Francisco M Cartea ME Soengas P Velasco P 《Journal of agricultural and food chemistry》2011,59(6):2421-2431
It is well-known that a variety of factors (genetic and environmental) affect the ultimate metabolite levels in brassica vegetables, although there is still little information about the role that genetics and environment play on glucosinolates and phenolic levels. Total glucosinolates were more abundant in turnip tops (26.02 μmol g(-1) dw) than in turnip greens (17.78 μmol g(-1) dw). On the other hand, total phenolic content was found in higher quantities in turnip greens (43.81 μmol g(-1) dw) than in turnip tops (37.53 μmol g(-1) dw). Aliphatic glucosinolates were clearly regulated by genotype; in contrast, the effects of environment and genotype×environment interaction on the indolic glucosinolate and phenolic compounds content appeared to be the main effects of variation. Identification of genotypes with enhanced and stable levels of these compounds would provide a value-added opportunity for marketing this crop with superior health promotion to consumers. 相似文献