Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, India.
Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, India.
Food Chem. 2020 Jan 1;302:125342. doi: 10.1016/j.foodchem.2019.125342. Epub 2019 Aug 8.
Cereal crops are the rich source of nutritional components that play an important role in micronutrient malnutrition. Biofortification is one of the most successful approaches to enhance the level of micronutrients, mainly targeted in bread wheat. Bread wheat is one of main sources of calories and proteins in the developing countries. In the present study, 50 bread wheat genotypes characterized for the zinc and iron content, the most important micronutrients. On the basis of the results, the nineteen genotypes were selected and evaluated for biochemical as well as quality parameters. The protein content, gluten quantity and quality found to be reduced in high zinc containing genotypes, whereas the total soluble sugars, total carotenoids, proline and grain hardness found to be in positive relation with high micronutrient content. These results could be useful to generate bread wheat varieties rich in micronutrients as well as better nutritional and quality traits.
谷物是营养成分的丰富来源，在微量元素营养不良中起着重要作用。生物强化是提高微量元素水平的最成功方法之一，主要针对面包小麦。面包小麦是发展中国家卡路里和蛋白质的主要来源之一。在本研究中，对 50 种面包小麦基因型进行了锌和铁含量的特征描述，这是最重要的微量元素。根据结果，选择了 19 种基因型，并对其生化和质量参数进行了评估。发现高锌含量基因型的蛋白质含量、面筋数量和质量降低，而总可溶性糖、总类胡萝卜素、脯氨酸和谷物硬度与高微量元素含量呈正相关。这些结果可用于生成富含微量元素以及更好的营养和质量特性的面包小麦品种。
