Study of Pentosans (Non Starch Polysaccharides), in Durum Wheat and its Relation to the Quality of Protein and Grain Hardness Index (H.I.)
DOI:
https://doi.org/10.3923/pjn.2005.208.209Keywords:
Grain hardness index, protein quality, durum wheat, total pentosansAbstract
Total pentosan content of 119 durum wheat lines from collection of Cereal Dept. were estimated in whole wheat and laboratory-milled products by the orcinol-HCl method (5). The lowest total pentosan (2.6%) was related to the line of 43583 and the highest of the total pentosans (12.2%) was related to the line of IDYN39. In addition, the grain hardness index (H.I.) and protein quality (S.T.) of above mentioned 119 durum lines were investigated which the lowest grain HI (53) was related to 43696 and the highest one (80) was related to the line of IDYN28. Also the lowest (17) protein quality (S.T. zeleny number) was belonged to line of 43559 and the highest one (44) was related to the IDYN 30. All possible correlations among total pentosans, grain hardness index and protein content statistically were found significant at the highest level (0.01).
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