March
2012
Volume
89
Number
2
Pages
94
—
99
Authors
Lauren R. Brewer2 and
David L. Wetzel2,3
Affiliations
Contribution number 11-158-J, Kansas Agricultural Experiment Station, Manhattan, KS. Data excerpted from Brewer's (2009) master's thesis.
Microbeam Molecular Spectroscopy Laboratory and Grain Science Department, Kansas State University, Manhattan, KS 66506.
Corresponding author. Fax: 785-532-7010. E-mail: dwetzel@ksu.edu
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Accepted January 13, 2012.
Abstract
ABSTRACT
The aim of recent breeding activity is to develop new wheat lines that incorporate desirable traits that are advantageous in baking and milling. Waxy wheats differ from wild-type ones in functionality, end use, and biochemical contents (e.g., amylopectin/amylose ratios and lipid contents). Previous waxy wheat investigations focused only on differences in the carbohydrate and protein fractions. The goals of this work were to apply chemical imaging to discriminate between waxy and wild-type wheats and to define contrasting lipid profiles that occur in the deliberate alteration of the carbohydrate fraction. Fourier transform infrared (IR) microspectroscopic in situ probing and imaging of kernel sections was applied with the use of high spatial resolution. Mid-IR provided chemical manifestation of lipid genetic expression in isogenic samples. All waxy wheat specimens contained higher lipid content, mostly in the form of glycolipids. The relative lipid profiles differed among common, durum, and waxy wheats. Isogenic partial waxy cultivars and advanced breeding lines were also examined.
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© 2012 AACC International, Inc.