Tesi sul tema "Wheat Effect of temperature on"

An ultra-centrifugal mill was evaluated by determining the effect of mill configuration and seed conditioning on particle size distribution and quality of whole-wheat (WW) flour. Ultra-centrifugal mill configured with rotor speed of 12,000 rpm, screen aperture of 250 ?m, and seed conditioning moisture of 9% resulted in a fine WW flour where 82% of particles were <150 ?m, starch damage was 5.9%, and flour temperature was below 35?C. The single-pass and multi-pass milling systems were evaluated by comparing the quality of WW flour and the subsequent WW spaghetti they produced. Two single-pass mill configurations for an ultra-centrifugal mill were used (fine grind: 15,000 rpm with 250 ?m mill screen aperture and coarse grind: 12,000 rpm with 1,000 ?m mill screen aperture) to direct grind durum grain or to regrind millstreams from roller milling to make WW flour and WW spaghetti. Particle size, starch damage, and pasting properties were similar for direct fine grind WW flour and multi-pass reconstituted flour:fine bran blend and for direct coarse grind WW flour and multi-pass reconstituted semolina:coarse bran blend. Semolna:fine bran or semolina:coarse bran blends made spaghetti with high cooked firmness, while spaghetti made from direct coarse grind or from semolina:fine bran or coarse bran blends had low cooking loss. Nineteen durum wheat (Triticum turgidum L. var. durum) cultivars and 17 breeding lines grown at 19 environments in North Dakota were evaluated for physical and cooking qualities of WW and traditional spaghetti. Of the 36 genotypes evaluated, 21 and 3 genotypes produced good and poor qualities of WW and traditional spaghettis, respectively, while other 12 genotypes produced good traditional spaghetti but produced poor quality WW spaghetti. These data indicate the need to select genotypes specifically for their WW pasta quality. Raw material traits (grain, semolina and WW flour characteristics) were evaluated to identify raw material traits capable of predicting WW spaghetti quality. Grain protein content had significant positive correlation with cooking quality of WW spaghetti. Stepwise multiple regressions showed grain protein content and mixogram break-time and wet gluten were the predominant characteristics in predicting cooking quality of WW spaghetti.

Bibliography: leaves 234-256. Genetic studies of tolerance of durum wheat (Triticum turgidum L. var durum) to high concentrations of boron (B) were undertaken to identify genetic variation in response to B, the mode of gene action, number of genes and chromosomal locations of genes controlling tolerance. Results demonstrated that tolerance to B is under simple genetic control as observed in bread wheat. High levels of tolerance can be transferred into sensitive commercial varieties via backcrossing and selection can be performed during seedling growth at early generations.

Doctor of Philosophy
Department of Agronomy
P. V. Vara Prasad
High temperature is a major environmental factor that limits wheat productivity. Climate models predict greater increases in night temperature than in day temperature. The objectives of this research were to quantify the effects of high day and night temperatures during anthesis on physiological (chlorophyll fluorescence, chlorophyll concentration, leaf level photosynthesis, lipid peroxidation and membrane damage), biochemical (reactive oxygen species [ROS] concentration and antioxidant capacity in leaves) and yield traits and membrane lipid profile and identify the lipids that are associated with high temperature response in wheat. Winter wheat genotypes Ventnor (heat tolerant) and Karl 92 (heat susceptible) were grown at optimum temperatures (25/15°C, maximum/minimum) until the onset of anthesis. Thereafter, plants were exposed to high night (HN, 25/24°C), high day (HD, 35/15°C), high day and night (HDN, 35/24°C) or optimum temperatures. Compared with optimum temperature, HN, HD and HDN increased ROS concentration, lipid peroxidation and membrane damage and decreased antioxidant capacity, photochemical efficiency, photosynthesis, seed set, grain number and grain yield. Impact of HN and HD was similar on all traits, when stress was imposed for seven days. High day and night temperatures resulted in significant changes in the amount of plastidic and extra-plastidic lipids and lipids with oxidized acyl chains (ox-lipids) in both genotypes. The decrease in lipid unsaturation levels of complex lipids at high temperatures was predominantly due to decrease in 18:3 fatty acid and increase in 18:1 and 16:0 fatty acids. We identified novel odd-numbered long-chain fatty acid-containing phospholipids, which were highly responsive to high temperature stress. Ventnor had higher amounts of sterol glycosides (SG) and lower amounts of ox-lipids at high temperatures than Karl 92; thus SGs and ox-lipids may be potential biomarkers for heat tolerance and susceptibility, respectively, in wheat. Co-occurring lipids, which are up-or-down-regulated together through time under high day and night temperatures formed groups, which were experiencing coordinated metabolism. These results suggest that high day and night temperatures during anthesis cause damage of a similar magnitude to wheat, if stress is imposed for a short term (seven days) and compositional changes in lipid profile in response to high temperature contribute to heat tolerance.

Planting dates are known to affect wheat yields. Previous research has shown that the optimum planting date in Yuma is December 15 to January 15. Wheat is sometimes sown later than this in the Yuma area, and earlier planting dates have not been tested. To test a wide range of planting dates, six varieties(Duraking, Havasu, Joaquin, Kronos, WB-Mead, and Yecora Rojo) were planted at two seeding rates (160 and 240 lbs/A) and six planting dates at the beginning of each month from November through April at the Yuma Valley Agricultural Center. Grain yield averaged 6517 (Nov 4), 6339 (Dec 6), 6096(Jan 4), 5712 (Feb 1), 4962(Mar 1), and 3590(Apr 5). The late-flowering varieties performed relatively better at the earlier planting dates. Seeding rates of 160 and 240 lbs/A had no measureable effect on yield overall.

Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2017.
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Abstract : Wheat is worldwide utilized as a food grain since the late Stone Age and cultivated since 5000 b.c.. From wheat flour a diversity of baked products can be made because the unique ability of form a viscoelastic dough, characteristic controlled mainly by gluten proteins. Gluten proteins are among the most complex protein networks in nature due to numerous different components and distinct size, and due to variability caused by genotype, growing conditions and technological processes. On the other hand, Celiac disease (CD), the most common wheat intolerance worldwide, is a complex immune-mediated disease trigged by gluten ingestion. Assume a strictly gluten-free diet represents the only effective medical treatment for CD patients. On the other hand, treatments that involve time, temperature and pressure can change protein structure. The heat treatments can affect technological properties and reduce the allergenicity to varying extents in wheat flours and breads. Also, nowadays, there is growing interest in ancient wheats, such as einkorn, emmer, Khorasan (Kamut), faro, and spelt because might these varieties could be nontoxic to celiac and helthier than modern wheat. The aim of this project was to study the effect of wheat treatment and the different varieties of wheat on the gluten proteins and the implications in the immune response in vitro. This work was divided in 3 parts. I ? Brazilian commercial wheat flour was subjected to to spray drying, oven heating, ultrasound and microwave radiation. Solubility, monomeric and polymeric proteins and glutenin and gliadin profile were analyzed. Also, digestibility and the amount of potential celiac disease immune stimulatory epitopes were measured with the R5 monoclonal antibody and G12 ELISA assays. Heat treatment leads to unfolding of peptide chains, changes in hydrophobicity and susceptibility to the action of proteolytic enzymes. The treatments affected solubility, and with exception of ultrasound, all treatment showed low solubility of polymercis and monomerics proteins. Also, treatments affected glutenins and gliadins profile, the amount of the HMW-GS (High Molecular Weigh ? glutenin) decrease after spray-dry, oven and extrusion and the amount of the LMW-GS (Low Molecular Weigh ? glutenin) decrease too after spray-drying, microwave, oven and extrusion. Wheareas for gliadin, the amount of ?-gliadin increase after spra-drying and ultrasound treatments, and the amount of a/ß- gliadin decrease after all treatments, while the treatment to do not affected ?-gliadins amount. Also, digestibility decrease after spray-dryier and ultrasound. This changes with decrease of solubility and changes in profile of proteins is results of rearrange of proteins during the treatments, resulting in a higher complex structure. And, finally, the potential celiac disease immune stimulatory epitopes were measured, and showed lower amount after spray-drying treatment by R5 monoclonal antibody and lower amounts after spray-drying and microwave treatment by G12 ELISA test in relation to control flour. At last, even with the alteration on the gluten structure and complexicity, these changes do not allow to produce a safe product to celiacs, the amount of the potential celiac disease immune stimulatory epitopes still were too high. II ? Modern and ancients? wheat varieties are being tested against anti-Gliadin antibody. If aim to found a wheat nontoxic to celiacs, we tested pools of different wheats varieties, two of them with AA genome - T. monococcum ssp monococcum and T. urartu. Due agronomical caracteristic and comercial appeal, we used five T. turgidum wheat variety as follow: T. turgidum ssp durum (AABB), T. turgidum ssp polonicum (AABB), T. turgidum ssp turgidum (AABB) and T. turgidum ssp turanicum (AABB). All wheat flours were extracted, purified, separated using 2D gel eletrophoresis, stained with Comassie blue or were run a western blot with Gliadin antibody and Skeritt antibodies, and pictures of them were overlapping. All wheat varieties tested contained gluten proteins recognized by anti-gluten Skerritt and Gliadin antibodies related to T-cell stimulatory epitopes, at distinct levels. Einkorn and durum species tested here differ in toxicity depending on the sub-species. Eikorn tested showed higher immunogenicity that durum varaities. So, it is not safe for all celiacs to consume the wheat varieties tested, that include ancients? varieties. III - Additionally, this study verified if food products commercialized in Brazil were correctly labeled in relation to the presence or absence of gluten by using the ELISA R5 method. In relation to products sold in Brazil, the results show for the celiac population that companies are testing their food products to verify if labeling is correct to provide products that are safe and to accurately identify potential gluten levels. However, if 89% of gluten-free food products are correctly labeled, this means that 11% represent a risk for the health of the celiac population. To improve this amount, routine auditing is necessary to verify the correct labeling about gluten in food products and adopt good manufacturing practices. Brazil is becoming a global economic player, so it is important to be aligned with global legislation concerning gluten presence and ensure that the label can be trusted. This results in greater confidence in both the global market and consumers and represents one more step toward health maintenance for celiacs.

Introdução: O glúten é uma proteína encontrada nos grãos de trigo, centeio e cevada. Neste trabalho, considerar-se-á o trigo como a fonte de glúten, pelo fato desta matéria prima ser amplamente utilizada tecnologicamente no mundo, em pães, biscoitos, bolos e massas. Se, por um lado o consumo de pães é tido não somente como uma questão cultural, mas também religiosa através do mundo e do tempo, por outro lado, atualmente há discussões sobre o consumo de glúten. A adoção e indicação de dietas sem glúten, mesmo para quem não apresenta sintomas clínicos e fisiológicos de uma intolerância alimentar levou a Sociedade Brasileira de Alimentação e Nutrição a publicar um artigo sobre o posicionamento da mesma, esclarescendo que dietas sem glúten devem ser recomendadas apenas para indivíduos com alguma desordens relacionada ao glúten. Por outro lado, com esse debate, os casos de indivíduos que apresentam alguma disfunção ao ingerirem glúten, são mais facilmente identificados. Atualmente, o unico tratamento é a adoção de uma dieta sem gluten. Ainda hoje, o diagnóstico pode demorar, pois os sintomas podem ser diferentes de indivíduo para indivíduo, além disso, os sintomas se sobrepoem aos de outras doenças, o que leva médicos a investigarem outras doenças. Para facilitar o entendimento, diagnóstico e classificação, as desordens relacionadas ao glúten foram recentemente classificadas de acordo com a resposta em: autoimune, alérgica e de sensibilidade. Sendo que o presente trabalho é focado nas respostas autoumines provocadas pela ingestão de glúten, que são a doença celíaca, ataxia provocada pelo glúten e dermatite herpetiforme. A indentificação destas se dá por teste clínicos (sintomas), histológicos (danos no intestino), sorológicos (presença no soro dos anticorpos anti-gliadina, anti-endeomisio e anti- transglutaminase) e genéticos (presença dos genes DQ 2/8). Acredita-se que no Brasil dois milhões de indivíduos são celíacos ou possuem alguma desordem relacionada ao gluten. Como o único tratamento é a exclusão do glúten da dieta, acaba movimentado um mercado de produtos alimentícios sem glúten. No Brasil, o número de empresas de alimentos que comercilizam produtos sem glúten e o volume de vendas tem aumentando exponencialmente. Nos Estados Unidos, o mercado de produtos sem glúten movimentou 8,8 bilhões de dólares até 2014. Devido à importância econômica do trigo em nível nacional e mundial, fazem-se necessários mais estudos, não apenas em relação à doença celíaca, mas também em relação ao glúten de trigo e suas variedades, e como o tratamento térmico deste cereal, pode afetar ou influenciar na resposta imune de indivíduos com pré disposição genética. Além disso, surgem especulações sobre o consumo de trigo de diferentes variedades, as quais poderiam ser não ser tóxicas, umas vez que não passaram por tantos processos de hibridização e manipulação gênica como o trigo hexaplóide moderno. Objetivos: O principal objetivo deste trabalho foi estudar o efeito do tratamento térmico do trigo e as diferentes variedades de trigo sobre as proteínas do glúten e quais as implicações na resposta imune in vitro. Neste contexto, os seguintes objetivos específicos foram estabelecidos: Submeter farinha brasileira comercial aos tratamentos de extrusão, spray-dry, ultrassom, microondas e forneamento. Analisar as alterações em relação as características tecnológicas das proteínas que formam o glúten na farinha do trigo antes e após os tratamentos quanto à: solubilidade, proporção entre proteínas monoméricas e poliméricas, perfil de gliadinas e gluteninas. Analisar se houve aumento ou diminuição da digetibilidade, e se os tratamentos térmicos afetam a quantidade de epitopos estimuladores de células T em celíacos pelo teste de ELISA R5 e G12. Obter e analisar diferentes variedades de trigo sendo elas: Triticum monococcum ssp monococcum, Triticum urartu, Triticum turgidum ssp durum, Triticum turgidum ssp polonicum, Triticum turgidum ssp turgidum, Triticum turgidum ssp turanicum, Triticum aestivium ssp spelta. Analisar se houve diferença entre as variedades na quantidade de epitopos estimuladores de células T em celíacos in vitro, usando western blott e anticorpos comerciais específicos. Verificar se os produtos ?sem glúten? comercializados no Brasil estão corretamente rotulados.

Master of Science
Department of Entomology
James F. Campbell
Thomas W. Phillips
Knowing the factors that influence the distribution patterns, establishment and persistence of stored product insects aids in the development of a more effective pest management program in grain storage structures. This research focuses mainly on the insect communities of stored wheat and stored rice in two different geographical locations, their temporal relationships and the most important or abundant species within that community. Stored wheat was sampled for one season in Manhattan, KS and for rice stored in Beaumont, TX was sampled for two seasons. Hairy fungus beetle, Typhaea stercorea (Coleoptera: Mycetophagidae) was one of the most abundant species and was present in every bin of either wheat or rice and appeared to move into and out of the grain mass. In wheat bin, Indianmeal moth, Plodia interpunctella (Lepidoptera: Pyralidae) was a predominant species captured in the bin headspace, but was not frequently recovered in the grain mass. Headspace temperatures tended to be warmer than grain temperatures and outside temperatures. Other major insects recovered in wheat bin included the following groups or species: Anthicidae, Lathridiidae, Cryptolestes, foreign grain beetle Ahasverus advena (Coleoptera: Silvanidae), sawtoothed grain beetle Oryzaephilus surinamensis (Coleoptera: Silvanidae), red flour beetle Tribolium castaneum (Coleoptera: Tenebrionidae), smalleyed flour beetle (Coleoptera: Tenebrionoidea) and minute pirate bug Xylocoris favipes (Hemiptera: Anthocoridae). In rice bins, the predominate species were hairy fungus beetle, foreign grain beetle and Angoumois grain moth Sitotroga cerealella (Lepidoptera: Gelechiidae). Angoumois grain moth was one of the most abundant species in rice, and was captured in the headspace as well as below the grain surface. Rice bins varied considerably in the relative abundance of different species between bins within a season and between seasons. Foreign grain beetle and hairy fungus beetle were especially variable among bins. Two species of weevil (Coleoptera: Curculionidae) that are not grain pests, the sugar cane rootstock weevil, Apinocis deplanata and rice water weevil, Lissorhoptrus oryzophilus (Coleoptera: Curculionidae), were present in high numbers in rice bins from September-December 2009.

The present project aimed at measuring plant heavy metal uptake as a function of transpiration rates and dissolved heavy metal level in the soil solution. Two experiment was conducted separately in two season (Spring and Fall 2000). In these two experiments, young wheat plants ( Triticum aestivum) were irrigated with nine different solutions containing Cd and Zn. The study was conducted in two chambers where relative humidity was controlled to obtain two different levels of transpiration rates. Each control chambers contained 27 pots filled with sand and seeded with wheat plants, each nine triplicated pots receiving a different treatment: three Cd treatments with levels of 0.01, 0.10, and 0.50 mg/L; one Zn treatment with level of 25mg/L and four treatment combinations of Cd/Zn with levels of 0.01 Cd/25Zn, 0.10Cd/25ZN, 0.50Cd/25Zn and 0.50Cd/50Zn mg/L. The transpiration rate of the plants was monitored over a period of 30 days, measured from the emergence of the plants by weighing the pots daily. On day 15 and 30, three plants were removed from each pot, to weigh their dry matter production and to analyze their heavy metal uptake. (Abstract shortened by UMI.)

Copy of author's previously published work inserted. Bibliography: leaves 147-189. This project examines the uptake of mineral N from the subsoil after anthesis and its effect on grain protein concentration (GPC) of wheat. The overall objective is to examine the importance of subsoil mineral N and to investigate the ability of wheat to take up N from the subsoil late in the season under different conditions of N supply and soil water availability. Greenhouse experiments investigate the importance of subsoil mineral N availability on GPC of wheat and the factors that contribute to the effective utilisation of N. The recovery of N from subsoil, the effect of split N application on GPC and short term N uptake by the wheat at different rooting densities are also studied.

Master of Science
Department of Grain Science and Industry
Jon M. Faubion
Rebecca Miller
Water absorption tolerance is an important parameter in commercial bread production. Hard winter wheat (HWW) flours have shown different water absorption tolerance behaviors in routine wheat quality analysis. Flours with high water absorption tolerance allow broader variation in water addition without affecting optimum dough conditions. Although studies have demonstrated that genotype and environmental factors affect optimum water absorption, mixing time and dough strength, there is no research defining or quantifying water absorption tolerance behavior or explaining reasons and factors affecting such behavior and its correlation with end product quality. Using the mixograph®, this study identified high and low absorption tolerance behaviors in five HRW varieties (Jagger, Jagalene, Fuller, 2137 and Overley) grown in six locations (Finney, Labette, Republic, Thomas, Riley and Sumner Counties) in Kansas, during crop year 2009. Milling, wheat and flour quality tests, Solvent Retention Capacity (SRC), damaged starch, protein composition and identification, flour and starch particle size distribution and bread baking tests were conducted and analyzed. Jagger grown at Finney County possessed the largest water absorption tolerance range while the smallest range was observed for Fuller grown at Riley and Sumner Counties. A positive high correlation was observed between water absorption tolerance and the following parameters: protein content, kernel hardness, extractable polymeric proteins, unextractable polymeric proteins, gliadins and flour particle size (41-300 μm). SDS PAGE and proteomic analyses determined that γ-gliadins were present in a significantly higher concentration in the high tolerance sample suggesting that these proteins play a primary role in water absorption tolerance behavior. The five wheat varieties grown at locations with high and low water absorption tolerance were blended together by location and test baked at three different absorption levels. Loaf volume varied between flours but did not vary between different water levels. It is unclear if this was an effect of the differing protein contents of the blends, water tolerance or both. However, a negative effect on crumb grain characteristics was observed when lower water levels were used.

Nitrogen is essential to obtain high yields of winter wheat in south coastal British Columbia, which includes Vancouver Island and the lower Fraser Valley. An accurate recommendation for N application is required to keep input costs down for most economical returns and to limit environmental problems related to leaching of excess N. The questions are how much, when and which form of N should be applied to winter wheat. The general objective of this study is to improve our understanding of winter wheat growth and N uptake. This study monitors the soil N supply and characterizes the plant development, dry matter accumulation, and N uptake of winter wheat in South Coastal B.C.. Also, it compares the effectiveness of conventional and intensive crop N management and urea and ammonium nitrate sources of fertilizer N under intensive crop management. A series of field experiments was conducted in 1986-87 and 1987-88 with winter wheat to evaluate conventional and intensive N management in the area. Additionally, a N source study was carried out in the latter year to compare ammonium nitrate and urea. Soil N supply for winter wheat ranged from 52 to 151 kg N/ha through the two years of field experiments at five sites. Available N in the 0-50 cm soil depth varied from 10 to 100 kg N/ha through the growing season in the different treatments. An accurate estimate of N behavior involves N accumulation in the crop. During the early spring until harvest, the crop dry matter yield and N uptake patterns were plotted. The grain yields ranged from 4 to 9 t/ha for the conventional management (75 kg N/ha), and from 4 to 11 t/ha for the intensive crop management (I.CM. 225 kg N/ha) system. Between the conventional and I.CM., there was no significant difference in grain yield but there was in quality, specifically grain protein. Grain protein ranged from 8.2 to 9.7% for the conventional and from 10 to 13.7% for the I.CM. treatment. Also, there was no difference in grain yield or quality between ammonium nitrate and urea fertilized plots at final harvest. However, in the early stage at GS31, crop took up more N from ammonium nitrate (97 kg N/ha) than from urea (75 kg N/ha) and soil mineral N levels with urea were higher than with ammonium nitrate.
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