Effects of irrigation schemes on the components and physicochemical properties of starch in waxy wheat lines

The waxy wheat shows special starch quality due to low amylose content. However, less information is available concerning the physicochemical properties of starch in different waxy wheat under different irrigation. In this study, two wheat near-isogenic lines (NILs) and a normal wheat cultivar were used to investigate the contents, size distribution and crystallinity of starch by biochemical methods, laser-diffraction and X-ray diffraction analysis. The amylose content in wheat grains was the lowest in waxy wheat lines, SJZ8-N, followed by the partly waxy wheat lines, SJZ8-P, and the highest in the normal wheat, SJZ8, with significant differences among wheat lines. Waxy wheat starch had more B-type granules and a higher degree of crystallinity than normal wheat starch, with the order as SJZ8-N > SJZ8-P > SJZ8. When compared with the conventional and water-saving irrigation, the rainfed treatment showed the lowest starch content, amylose content (except SJZ8-N), amylopectin content and relative crystallinity in the three wheat lines indicating that water deficiency was not benefited starch accumulation and crystal formation in wheat grains. It was concluded that (1) wheat lines not only differed in amylose content but also in size distribution and crystallinity of starch; (2) irrigation markedly influenced the physicochemical characteristics of wheat starch; therefore, the irrigation schemes could be adjusted to achieve high-quality wheat production.

Antioxidant, α-Glucosidase Inhibitory, and Anti-Inflammatory Activities and Cell Toxicity of Waxy and Normal Wheat Sprouts at Various Germination Time

Germination is an effective process to improve the bioactivities including antioxidant and hypoglycemic activities of grains, but its effect on waxy wheat has not yet been actively studied. This study, therefore, examined the effect of germination time on the activities of Korean waxy and normal wheat sprouts. The total phenolic and flavonoid contents, and antioxidant activities of the waxy and normal wheat sprouts increased with germination time. Flavonoid content and antioxidant activity were higher in waxy wheat sprouts than in normal ones, but the total phenolic content and α-glucosidase inhibitory activity were not significantly different. The NO production ratio of MEF cells was higher for waxy wheat sprout than for normal ones, thereby indicating lower anti-inflammatory activity of waxy wheat sprouts. The viabilities of Caco-2 cells treated with waxy wheat sprouts was higher than that of cells treated with normal ones for the water extract. These results imply that waxy wheat sprouts exhibit better antioxidant activity and less cell toxicity for water extract, and therefore, could be used as a health-promoting food.

Development of the new waxy winter wheat cultivars Eldija and Sarta

Two new waxy winter wheat (Triticum aestivum L.) cultivars, Eldija and Sarta, were developed at the Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry and released in Lithuania in 2021. The cultivars were developed using waxy wheat material from Nebraska, the United States of America. The mean yield of Eldija and Sarta at five locations over three testing years was 7.56 and 7.21 t/ha or 79.63 and 75.95%, respectively, compared to the yield of the standard cultivars. Eldija and Sarta should be grown under high input conditions due to the relatively low resistance to leaf spot diseases and Fusarium head blight and medium tolerance to lodging. An amylose content of 0.68% and 0.36% of Eldija and Sarta, respectively, a very low falling number (about 60 s), a lower flour yield and higher water absorption compared to common wheat and the reaction to iodine staining (brown colour) characterised the new cultivars as fully waxy wheats. These cultivars are intended for the potential demand from commercial companies for special use in the food industry.