Detail Apigenin di-C-Glycosides (ACG) Content and Composition in Grains of Bread Wheat (Triticum aestivum) and Related Species (article in Journal of Cereal Science Volume 56, Issue 2, September 2012, Pages 260–267) Bibliografi Author: Wijaya, Grace Yasmein ; Mares, Daryl John Topik: Wheat; Apigenin di-C-glycosides; C-glycosylation Bahasa: (EN )     Penerbit: Elsevier Science     Tempat Terbit: Oxford    Tahun Terbit: 2012     Jenis: Article - diterbitkan di jurnal ilmiah internasional Fulltext: Grace Yasmein Wijaya, Daryl John Mares.pdf (4.6MB; 3 download) Abstract Apigenin di-C-glycosides (ACGs) are present in the grain of bread wheat and other related cereals primarily as one or two sets of Wesseley-Moser isomers containing either arabinose and glucose (ACG1) or arabinose and galactose (ACG2) on the A ring of apigenin. These compounds may contribute to the yellow colour of wheat-based products made under alkaline conditions and in addition, have possible roles in a number of plant physiology processes and human health. The aims of this investigation were to survey genetic variation for ACG content and composition in hexaploid bread wheat (Triticum aestivum L.) and to examine ACGs in the putative progenitors of hexaploid wheat and available genetic stocks as a first step towards understanding the mechanisms involved in their biosynthesis and genetic control. Substantial variation in both grain ACG content and the ratio, ACG1/ACG2, were identified within bread wheat cultivars and related species. Genotype controlled the major portion of the variation. ACG content appeared to be a multigenic trait whereas variation in ACG1/ACG2 was associated with a limited number of chromosomes, in particular chromosomes 1B, 7B and 7D. The results suggest that it should be possible to manipulate both ACG content and composition traits through breeding. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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