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Cereal Chem 66:369-373   |  VIEW ARTICLE

Wheat Pentosans. I. Cultivar Variation and Relationship to Kernel Hardness.

B. H. Hong, G. L. Rubenthaler, and R. E. Allen. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

A wide range of water-soluble, enzyme-extractable, and total pentosans was found among the hard, soft, and club wheat market classes. A significant correlation was observed between each of the three types for pentosans and kernel hardness. Hard wheats had significantly higher levels of water-soluble pentosans than soft or club wheats. Club wheats were consistently lower in all types of pentosans than the common soft wheats. In addition to water-soluble pentosans, protein content and vitreosity were correlated with grain hardness, suggesting that the differences in hardness from one environment to another could be due to the correlated variations of protein and water-soluble pentosans. However, genotype variance was 1.6 times greater than that of environment, which indicated significant proportions of heritability in the total variations of water-soluble pentosans.

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