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Title: Spatial patterns of wheat grain composition in relation to nutritional quality and processing properties
Author: He, Jibin
Awarding Body: Oxford Brookes University
Current Institution: Oxford Brookes University
Date of Award: 2012
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The quality of wheat-based food products, especially bread quality, is significantly affected by the characteristics of the wheat flour, both in term of processing quality and nutritional value. Several studies have demonstrated that the endosperm tissue shows significant inhomogeneity in its chemical composition , with both quantitative and qualitative patterns of tissue distribution observed for all its main storage components. This project has focused on a detailed study of the spatial distributions of proteins and starch within the wheat endosperm, how they are influenced by genetic and environmental factors and how they affect the processing properties of the flour. Multiple technologies, including protein/starch chemistry, immunocytochemistry and microscopy, have been used to achieve the research aims. The results show a clear deceasing gradient in total protein in the endosperm from the subaleurone toward the centre of the grain. Strong spatial gradients were also observed in the composition of gluten proteins. These patterns were best visualised by Immunofluorescence microscopy. The SE-HPLC profiles, which can be used to predict processing quality, also showed gradients across the grain. The pattern of distribution of starch showed an opposite trend to that of proteins, being higher in the central endosperm cells than in subaleurone cells. The amylose/amylopectin ratio also varied spatially in grain of some of the cultivars. Strong genotype effects were found for all parameters that were measured. Nitrogen fertilisation was found to have a strong impact on the amount of protein (both quantity and quality) and also influenced, albeit to a much smaller extent, the amount of starch
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available