Variation in polyphenol oxidase activity and quality characteristics among hard white wheat and hard red winter wheat samples

W. J. Park, D. R. Shelton, C. J. Peterson, T. J. Martin, S. D. Kachman, R. L. Wehling

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Abstract

Polyphenol oxidase (PPO) has been related to an undesirable brown discoloration of wheat-based end products. Consumer acceptance and product quality are generally decreased by the darkening phenomena. Two sets of wheat samples (Triticum aestivum L.) were investigated for variation in grain and flour PPO levels. Samples included 40 advanced experimental hard white winter wheat lines grown at two Kansas locations and 10 hard red winter wheat genotypes grown at three Nebraska locations. The variability in grain and flour PPO activities was influenced by growing location and population for the hard white wheat samples. There also was a significant influence of population by growing location interactions on PPO activity in both grain and flour. Genotype and growing location both contributed to variability in flour PPO activity among the hard red wheat samples. The variation in flour PPO activities among growing locations appeared larger than variation produced by genotypes tested for the hard red wheat samples. Quality parameters, such as wheat physical properties, flour protean and ash contents, grain color, and milling yield significantly correlated with grain and flour PPO activities. Among red wheat samples, flour PPO activity was related to 100 kernel weight, first reduction flour yield, and flour ash content. Grain PPO activity was related to variation in grain color observed among hard white samples. The relationship of quality characteristics with grain and flour PPO activities varied among white and red wheat samples.

Original languageEnglish (US)
Pages (from-to)7-11
Number of pages5
JournalCereal Chemistry
Volume74
Issue number1
DOIs
StatePublished - Jan 1 1997

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ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

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