Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (6): 1087-1094.doi: 10.3864/j.issn.0578-1752.2013.06.001

• CROP GENETICS & BREEDING·GERMPLASM RESOURCES·MOLECULAR GENETICS •     Next Articles

Variations of LOX and PPO Activities and Carotenoid Content as Well as Their Influence on Whole Flour Color in Common Wheat

 ZHENG  Wen-Yin, WANG  Fan, SI  Hong-Qi, ZHANG  Wen-Ming, YAO  Da-Nian   

  1. College of Agronomy, Anhui Agricultural University/Key Laboratory of Wheat Biology and Genetic Breeding in Southern Huang-huai Wheat Region, Ministry of Agriculture, Hefei 230036
  • Received:2012-12-30 Online:2013-03-15 Published:2013-02-25

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Abstract: 【Objective】The aim of this study is to provide a theoretical basis for improving flour color and related traits in breeding practice. LOX and PPO activities and carotenoids concerntration of fresh and stored whole flours were determined to study their variation, analyze the effects of these traits on the whole flour color by correlation coefficient, and evaluate the influence of storage time on flour color.【Method】The LOX and PPO activities and carotenoids concerntration were determined spectrophotometrically in 63 wheat varieties. The whole flour color was evaluated by Color difference meter.【Result】There were significant or very significant variations of LOX and PPO activities and carotenoids concerntration as well as other color index in both fresh and stored whole flours. During the storage, the LOX and PPO activities reduced quickly, but the carotenoids concentration remained steadily. For fresh whole flour, the whiteness and brightness had a significant negative correlation with PPO activity, while yellowness showed a significant positive correlation with carotenoids concerntration. LOX activity was only significantly negatively correlated with carotenoid content whereas no significant relationships with the whole flour whiteness, brightness and yellowness were found. After storage for 3 months, the whole flour whiteness and yellowness were only significantly negatively correlated with PPO activity.【Conclusion】To improve the flour color, the genetic control of PPO activity and carotenoids concerntration is essential. Storing whole flour is an impracticable method as it cannot result in the increase of whole flour whiteness and brightness, and the reduction of yellowness in wide range. The genetic breeding would be an important way to improve flour whiteness or yellowness with high nutritional value.

Key words: wheat , flour , color , lipoxygenase , polyphenol oxidase , carotenoids

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