influence of cultivation conditions and genotype on ...

I NFLUENCE OF CULTIVATION CONDITIONS AND GENOTYPE ON THE COMPOSITION AND APPLICABILITY OF WHEAT ing. Tom Hellemans GHENT UNIVERSITY

prof. dr. ir. Mia Eeckhout, prof. dr. ir. Geert Haesaert, dr. ir. Filip Van Bockstaele

FACULTY OF BIOSCIENCE ENGINEERING

DEPARTMENT OF APPLIED BIOSCIENCES

GOALS

ABSTRACT

Wheat (Triticum aestivum) is the most produced grain in Belgium and is preferred for many food and feed applications since its unique protein and starch properties. At the basis of our substantial consumption of wheat based products such as bread (41 pc./capita/year), breakfast cereals, biscuits and pasta, lies our diet which focusses on the intake of carbohydrates (>55 % of the recommended daily energy intake). Wheat is also being imported in large amounts to comply with this huge consumption. The currently used quality parameters for wheat grain and the hereof derived flour are protein concentration, gluten quality and amylase activity. These determine the price and the desired application alongside other factors such as the yield and pest and disease resistance. Nevertheless, starch properties have already shown a great impact on technological, organoleptic and nutritional properties and are therefor also determining for both the processing properties and the end product quality.

1

Gain insight in the differences in the starch composition of the currently available commercial wheat varieties

2

Determine the agricultural potential of newly developed wheat varieties, as well as for classic cultivars as for waxy, partial waxy and high-amylose lines

3

Investigate the influence of cultivation on the properties and quality of wheat grains and the therefrom extracted flour and starch

4

Assess the relation between starch properties and both fundamental variables and quality parameters in model systems and food products

5

Formulate recommendations to stakeholders on every level in the wheat production and processing chain

Investigation of varieties with competitive protein and yield characteristics but with an altered starch composition can lead to a diversification of the Belgian grain market and can thus contribute to its improvement and expansion.

CULTIVAR COLLECTION & FIELD TRAILS

CHARACTERIZATION

Collection of potentially interesting cultivars o Winter and spring wheat lines o Known and unknown starch properties: waxy, partial waxy, control and high amylose varieties • Gene banks • Research groups: USA, Australia • Belgian seed producers: AVEVE, Clovis Matton

Specific cultivation measures o Variation in parameters known for influencing starch properties o Disease and pest resistance

OF STARCH

LIPIDS

8 - 12 % OF FLOUR

MINERALS

0,5 - 1 % OF FLOUR

AMYLOPECTIN ± 80 % OF STARCH

AMYLOSE

± 20 % OF STARCH

A

DS

PC2 (18.9 %)

15

C-P

F-STAB

AM%

BD SBP

CPC

REFORM

LITHIUM

CRUSOË

EDWARD

JOKER

ARMADA

INTRO

ESPART

PIONIER

TERROIR

RUBISKO

TENTATION

CELLULE

GRANAMAX

LYRIK

SOKAL

OZON

ATOMIC

MATRIX

FORUM

GEDCER

WBWG FALgrain Ext%

PV

HS

0,0

PC1 (32.8 %)

0,5

5 19 10

18

1

-0,5

3

7 14

Rubisko

2 8

15

Reform

-2,0

-1,0 -0,5

6

0,0

21

16 4

0,5

Ozon

-1,5

SBT

C-L -1,0

Granamax

1,0

-1,0

FV

CHL

Joker

1,5

DG WG SP

F-DDt GI Tpeak F-KWAL tpeak

tG TG

Twenty-one wheat varieties, harvested at Bottelare in 2014, have been analysed for their apparent amylose content using the enzymatic method from Megazyme (KAMYL). Although not expected, a broad range was found going from 13.9 % to 28.6 % of apparent amylose in the starch fraction of the flour. When the amylose concentration of some of the varieties from the 2014 harvest was compared with the content of the same 2015 variety, remarkably, no significant correlation was noted suggesting an environmental or genetic influence.

FALflour

M%

F-WEAK

B

2,0 C-W

ZELENY EWdm

0,0

-0,5

2,5

WA C-P/L

0,5

20

1 - 3 % OF FLOUR

PROTEIN

30

25

Development of industry focussed tools o Predictive model for starch properties based on genotype data and cultivation conditions o Starch-based quality indicator o Applicability recommendation based on easy to determine starch characteristics o Optimization and validation of analytical techniques for determination of starch properties

Size distribution, volume percentage, average diameter, surface properties, crystallinity, damaged granules, etc.

Powder flowability, particle size distribution, color, water and oil binding, swelling and gelation capacity, enzymatic activity, etc.

1,0

Application in model systems o Bread and pound cake o Starch-based sauces o Extruded products (e.g. breakfast cereals) o Animal feed

GRANULAR MORPHOLOGY

FLOUR AND STARCH EXTRACT

35 Amylose concentration [%]

Concentration and molecular structure of starch (components), gluten and non-gluten content and properties, lipid concentration, composition and interactions, micronutrient composition, complexed phosphorus, etc.

WHEAT KERNEL

FIGURES

10

Fundamental properties o Dough and pasting characteristics o Viscoelastic and rheological properties o Physicochemical changes in function of time o Microbiological degradation o Nutritional properties

MOLECULAR LEVEL

Yield, color, shape and size, thousand kernel weight, hectolitre weight, hardness, extraction rate, composition, etc.

Genetic characterization o Sequencing from starch and amylose synthesis-related genes

FUNCTIONAL PROPERTIES & APPLICATION

PC2 (18.9 %)

Multiregional field trails o Field trials across Flanders in cooperation with the LCG (Agricultural Centre for Grains) o Continuous collection of meteorological data o Monitoring of growth and cultivation conditions

PLANNING AND PROGRESS

1,0

Tentation

-2,5 -4,0

-3,0

-2,0

-1,0

0,0

1,0

2,0

3,0

4,0

PC1 (32.8 %)

Based on the analysis of the 21 wheat lines of the variety trails, performed in 2014 in Bottelare, no clear distinction could be made between the varieties as is shown in the score plot (B) of the principal component analysis. Some of the investigated parameters were very highly correlated to each other and lie therefor at the same spot in the loading plot (A). Furthermore, both principal components (PC) can explain only 51.7 % of the variability, most of it by the holding strength [HS], carbohydrate leaching [CHL], damaged starch content [DS], falling number from both grain and flour [FAL], gluten content and properties [DG, WG, WBWG] and Alveograph parameters [C-L; C-P; C-P/L]. The apparent amylose content [AM%] could not be related to the determined physicochemical and rheological properties which indicates the need for more in-depth research.