Biochemical Characterization of Spring Wheats in Relation to Grain Hardness

Figures & data

Table 1 Different quality characteristics of spring wheat

Variables	Abbreviations	Minimum	Maximum	Std. error
Particle size index	PSI	16.33	29.33	0.16
Pearling value (g/100 g)	PV	63.00	84.88	0.48
NIR hardness	HNIR	63.83	71.33	0.22
Thousand kernel weight (g)	TKW	26.02	49.30	0.32
Test weight (kg/hl)	TW	64.00	79.50	0.34
Moisture content (g/100 g)	MC	8.92	11.68	0.07
Crude protein (g/100 g)	CP	10.00	13.40	0.070
Ash content (g/100 g)	AC	1.21	1.65	0.01
Alkaline water retention capacity (g/100 g)	AWRC	59.06	96.86	0.56
Water absorption	WA	59.64	63.53	0.12
SDS sedimentation volume (cm^3)	SDS-Sed	18.83	36.00	0.23
Zeleny value (ml)	ZV	50.67	80.34	0.49
Falling number (sec)	FN	253	893	13.40
Cookie width (mm)	CW	40.43	45.45	0.12
Cookie thickness (mm)	CT	6.76	9.25	0.06
Cookie spread factor	SF	44.26	64.15	0.55

Table 2 Grain hardness in different spring wheat varieties determined through different methods

Sr. no.	Code no.	VARIETY	Particle size index mean		Pearling value mean		NIR hardness mean		Friabilin Present (P)/Absent (A)	Cluster
1	1	C 518	22.17	g-k	76.13	a-e	69.33	abc	P
2	3	C 228	24	b-i	77.96	abcd	69.17	abc	P
3	8	Dirk	24.33	b-h	78.55	abcd	66.33	abcd	P
4	10	Barani 70	23.67	c-i	72.99	b-g	67.83	abcd	A
5	14	Pari 73	23.5	c-i	63	f-g	66	bcd	P
6	15	Pothohar	23.67	c-i	76.28	a-e	70	ab	P
7	18	Arz	24.67	b-j	76.36	a-e	67.33	abcd	P
8	20	LU 26	22.67	d-k	74	a-f	66.33	abcd	A
9	22	Pavon	24.5	b-j	71.96	b-g	67.83	abcd	P
10	23	WL 711	25.17	b-f	74.34	a-f	65.83	bcd	P
11	27	FSD 83	21.5	hijk	79.24	abcd	67.83	abcd	P	Group I
12	28	Kohinoor 83	23.67	c-i	71.08	b-g	66.33	abcd	A
13	31	Punjab 85	25.5	bcd	72.23	b-g	63.83	d	P
14	32	Wadanak 85	16.16	l	78.88	abcd	69.83	ab	A
15	36	Pasban 90	25.67	bc	81.89	ab	67.33	abcd	P
16	37	Rohtas 90	22.5	e-k	69.02	c-g	65.5	bcd	P
17	39	Punjab 96	29.33	a	74.81	a-e	66.5	abcd	P
18	40	Shakar 95	23.17	c-j	74	a-f	64.67	cd	P
19	43	MH 97	23.67	c-i	62.07	g	68.5	abcd	A
20	44	Chenab 2000	21.17	ijk	78.1	abcd	66.67	abcd	P
21	45	Uqab 2000	23.83	c-i	69.54	c-g	67.33	abcd	A
22	2	C 591	24.17	b-h	79.28	abcd	68.67	abcd	P
23	4	C 217	21.5	hijk	79.53	abc	69.67	abc	P
24	5	C 250	23.67	c-i	74.53	a-f	69.33	abc	P
25	6	C 271	20.33	k	78.62	abcd	71.33	a	P
26	7	C 273	20.5	jk	72.46	b-g	69.33	abc	P
27	9	M.Pak 65	22.67	d-k	75.33	a-e	66.83	abcd	P
28	11	Chenab 70	21.5	hijk	72.53	b-g	68.83	abcd	A
29	12	SA 42	24.33	b-h	65.79	c-g	68	abcd	P
30	13	LYP 73	21.83	g-k	75.6	a-e	66.67	abcd	P
31	16	Sandal 73	24	b-i	68.63	c-g	66.67	abcd	P
32	17	Yecora 70	23.67	c-i	72.35	b-g	66.17	bcd	P
33	19	SA 75	22	g-k	74.17	a-f	67.5	abcd	P
34	21	Punjab 76	22.83	c-k	75.37	a-e	67.83	abcd	P
35	24	Barani 83	25.33	bcde	67.7	defg	69.17	abc	A	Group II
36	25	Chenab 79	22.67	d-k	76.48	a-e	66.5	abcd	P
37	26	PB 81	26.67	b	71.98	b-g	66.83	abcd	P
38	29	Pak 81	25.5	bcd	73.93	a-f	68.17	abcd	P
39	30	FSD 85	22.33	f-k	78.29	abcd	64	d	P
40	33	Chak 86	24.17	b-h	72.86	b-g	70	ab	P
41	34	Shalimar 88	22.83	c-k	74.51	a-f	67.5	abcd	A
42	35	Inqlab 91	23.67	c-i	79.41	abcd	67.5	abcd	P
43	38	Perwaz 94	23.67	c-i	73.99	a-f	66	bcd	P
44	41	Durum 97	16.33	l	72.05	b-g	68.83	abcd	A
45	42	Kohistan 97	25.5	bcd	85.06	a	69.33	abc	P
46	46	Iqbal 2000	24	b-i	84.88	a	67.5	abcd	P
47	47	Bakhar 02	21.5	hijk	71.53	b-g	65	bcd	P
48	48	GA 02	22.33	f-k	65.03	efg	68	abcd	P
49	49	Manthar 03	22.83	c-k	75.35	a-e	68	abcd	P
50	50	T 96725	25.33	bcde	74.21	a-f	63.83	d	P	Group III

Table 3 Correlation values calculated between studied parameters of different spring wheat varieties

	TW	KW	PSI	PV	HNIR	WA	FN	MC	CP	AC	AWRC	ZV	SDS	W	T	SF
KW	0.15^NS
PSI	−0.32∗∗	−0.11^NS
PV	0.30∗∗	0.05^NS	−0.08^NS
HNIR	0.03^NS	−0.14∗∗	0.01^NS	0.02^NS
WA	0.05^NS	−0.29∗∗	0.02^NS	0.01^NS	0.90∗∗
FN	−0.03^NS	−0.37∗∗	0.10^NS	−0.08^NS	0.70∗∗	0.70∗∗
MC	−0.04^NS	0.01^NS	0.07 ^NS	−0.17∗	0.22∗	0.36∗∗	0.30∗∗
CP	−0.15^NS	0.22∗	−0.09^NS	−0.03^NS	−0.15^NS	−0.10^NS	−0.16^NS	−0.14^NS
AC	−0.08^NS	0.07^NS	0.00^NS	0.06^NS	0.08^NS	0.12^NS	0.23∗	0.02^NS	0.07^NS
AWRC	0.02^NS	0.07^NS	−0.03^NS	0.16∗	−0.06^NS	−0.11^NS	−0.21∗	−0.21∗	−0.02^NS	0.01^NS
ZV	−0.02^NS	−0.53∗∗	0.08^NS	−0.12^NS	0.38∗∗	0.35∗∗	0.23∗∗	−0.10^NS	−0.18∗	0.00^NS	−0.02^NS
SDS	−0.24∗∗	−0.10^NS	0.13^NS	−0.07^NS	−0.23∗∗	−0.19∗	−0.20∗	−0.21∗	−0.09^NS	−0.01^NS	−0.05^NS	0.15^NS
W	0.17∗	0.23∗∗	−0.12^NS	0.12^NS	−0.49∗∗	−0.48∗∗	−0.56∗∗	−0.29∗∗	0.07^NS	−0.28∗∗	−.03 ^NS	−0.12^NS	0.17∗
T	0.10^NS	−0.14^NS	0.13^NS	−0.07^NS	0.57∗∗	0.64∗∗	0.61∗∗	0.27∗∗	−0.16^NS	0.05^NS	−0.11^NS	0.15^NS	−0.13^NS	−0.58∗∗
SF	−0.05^NS	0.18∗	−0.14^NS	0.08^NS	−0.58∗∗	−0.63∗∗	−0.63∗∗	−0.29∗∗	0.17∗	−0.13^NS	0.06^NS	−0.18∗	0.14^NS	0.74∗∗	−0.97∗∗
F	−0.01^NS	−0.04^NS	0.09^NS	0.10^NS	−0.07^NS	−0.13^NS	−0.10^NS	−0.01^NS	−0.14^NS	0.03^NS	0.07^NS	0.06^NS	0.06^NS	0.12^NS	−0.13^NS	0.13^NS
TW: test weight; KW: kernel weight; PSI: particle size index; PV: pearling value; HNIR: NIR hardness; WA: water absorption; FN: falling number; MC: moisture content; CP: crude protein; AC: ash content; AWRC: alkaline water retention capacity; ZV: zeleny value; SDS-Sed: sodium dodecyl sulfate sedimentation volume; W: cookie width; T: cookie thickness; SF: spread factor; and F: friabilin.

Table 4 Significant variables contributing for different hardness methods derived through step-wise regression

	Particle Size Index				Pearling Value
Variables	b	SE	Sign.	Variables	b	SE	Sign.
Test weight	−0.169	0.0621	0.0076	Total Ash	9.553	2.991	0.002
Constant	27.847	7.140	0.0002	Test Weight	0.407	0.121	0.0012
NIR hardness				Cookie width	0.614	0.260	0.0203
Falling #	1.399	6.675	0.0388	TKW	−0.206	0.112	0.0699
TKW	−0.115	0.028	0.0001	Constant	−7.763	18.927	0.682
WA	1.285	0.096	0.0000	Friabilin
Constant	−8.593	5.573	0.1265	Zeleny value	0.015	8.332	0.063
				Constant	−1.589	1.432	0.2698

Figure 3 Electropherograms of proteins from starch granules from 50 spring wheat varieties. Lane M has molecular weight markers of 97400, 66200, 45000, 31000, 21500, 14400, 6500 Da. Friabilin is indicated by the arrow.

Figure 1 Dendrogram showing grouping of 50 wheat varieties based on grain hardness methods (particle size index, pearling value, NIR hardness, and Friabilin protein).

Figure 2 Average particle size index, pearling value, and NIR hardness of three clusters of 50 spring wheat varieties.