Bunting Jordyn S, Ross Andrew S, Meints Brigid M, Hayes Patrick M, Kunze Karl, Sorrells Mark E
Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA.
Department of Crop and Soil Science, Oregon State University, Corvallis, OR 97331, USA.
Foods. 2022 Aug 31;11(17):2642. doi: 10.3390/foods11172642.
This study aimed to understand how genetics and environment influence organic winter naked barley composition and functionality, and to identify traits that might effectively categorize basic physicochemical functionality of food barley. Across three years, two locations, and 15 genotypes, genotype significantly influenced all 10 food-related traits and was the dominant influence for three. Location significantly influenced eight traits and was dominant for three. Year significantly influenced all traits but was dominant only for one. Of the interactions location * year was the most influential and was the dominant effect for two traits. For all interaction terms where genotype was a component, the effect sizes were either small or non-significant suggesting that even with low leverage traits there is the potential for genetic gain by observing trait rankings across environments. Principal component analysis identified six traits that could serve to categorize basic physicochemical functionality of food barley. These were grain protein content, beta-glucan content, flour-water batter flow, water solvent retention capacity, time to peak viscosity of cooked flour, and hardness of cooked intact grains.
本研究旨在了解遗传因素和环境因素如何影响有机冬裸大麦的组成和功能，并确定能够有效分类食用大麦基本物理化学功能的性状。在三年时间里，于两个地点对15个基因型进行研究，结果表明基因型对所有10个与食品相关的性状均有显著影响，且对其中3个性状的影响占主导地位。地点对8个性状有显著影响，对3个性状的影响占主导地位。年份对所有性状均有显著影响，但仅对1个性状的影响占主导地位。在交互作用中，地点*年份的影响最为显著，对2个性状的影响占主导地位。对于所有包含基因型的交互作用项，效应大小要么很小，要么不显著，这表明即使是低影响力的性状，通过观察不同环境下的性状排名也有实现遗传增益的潜力。主成分分析确定了6个性状，可用于分类食用大麦的基本物理化学功能。这些性状分别是籽粒蛋白质含量、β-葡聚糖含量、面粉-水糊状物流动性、水溶剂保留能力、熟面粉达到峰值粘度的时间以及熟整粒谷物的硬度。
