국내 밀 품종 및 재배 환경이 Arabinoxylan 함량 변이에 미치는 영향

Influences of Cultivar and Environment on Arabinoxylan Content in Korean Wheat

Arabinoxylans (AX) are hydrophilic nonstarch polysaccharides found in wheat grain that affects end-use qualities, including bread-making quality. The objectives of this study were to (1) investigate the effects of wheat cultivar, growing conditions and locations on AX content; (2) evaluate AX content on the comparison of the ten Korean and CIMMYT wheat cultivars; and (3) determine the correlations between AX content and bread-baking quality to improve nutrition of baking quality. Water-extractable arabinoxylan (WE-AX) contents, total arabinoxylan (TO-AX) contents, and the percentage of WE-AX contents over TO-AX contents (WE-AX/TO-AX) were analyzed. Twenty-six Korean winter wheat cultivars were cultivated in two locations for three consecutive years. The results indicated that WE-AX, TO-AX, and WE-AX/TO-AX were significantly influenced by genotypes, year and the interactions between year and genotype. Keumkang showed lower WE-AX content (3.25mg/g) than other Korean wheat cultivars. Eunpa, Jinpoom, Seodun, and Shinmichal 1 exhibited the higher TO-AX content(>18.65 mg/g) than other cultivars and Jokyoung and Keumkang (<12.71 mg/g) showed the lower TO-AX content. WE-AX/TO-AX of wheat flour ranged from 25.48% (Keumkang) to 51.20% (Anbaek). Wheat cultivars grown in upland field showed lower WE-AX and TO-AX contents than those of paddy field. Wheat cultivars grown in Iksan had the lower WE-AX and TO-AX content, and WE-AX/TO-AX than Jinju. Korean wheat cultivars had similar levels of WE-AX contents in comparison with CIMMYT wheat lines whereas higher levels of TO-AX content. WE-AX, TO-AX and WE-AX/TO-AX of wheat flour were a positively correlated with those of wholemeal of 41 Korean wheat cultivars and advanced lines. AX content, protein content, rheological properties of wheat flour, and bread-baking qualities of Korean wheat cultivars were analyzed. AX content was negatively correlated with protein content, bread volume, and dough maximum height.