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International audience; This review summarizes the results of studies on near-isogenic common wheat lines differing in the Pinb-D1 allele encoding puroindoline B or durum wheat into which both wild-type puroindoline genes were introduced. The material was grown in different environments to evaluate the respective effect of puroindoline genes or of the environmental factors on grain characteristics and milling behavior. Environmental conditions were found to impact grain porosity (=1/vitreousness) and the presence of both wild-type puroindoline genes was found to reduce the vitreousness threshold under 60%. Hardness measurements with single kernel characterization system were found to differ from near-infrared reflectance spectroscopy analysis and were linearly related to vitreousness but differently depending on the puroindoline allele carried. Puroindoline genes were found to play a major role in the grain porosity, breaking energy, size of generated particles and in the concentration of phytic acid and damaged starch into flour whereas vitreousness introduced variations in the ability to break and in the level of damaged starch. Finally, the highest flour yield is obtained from either vitreous common wheat grains carrying the wild-type puroindoline alleles or carrying mutated alleles and displaying low vitreousness. This result was confirmed using common French wheat cultivars whose puroindoline genes were identified.

Исследования проводили с целью изучение влияния предшественника, обработки почвы, удобрений и пестицидов на качество зерна яровой мягкой пшеницы. Работу выполняли в Алтайском крае в 2011-2019 гг. в трехфакторном опыте со следующей схемой: предшественник (А) - пар (при No-till - рапс), овес, горох, бессменная пшеница; приём обработки почвы (В) - глубокая, мелкая плоскорезная, без обработки; уровень химизации (С) - без средств химизации, пестициды, N40P25, N40P25 + пестициды. В эксперименте высевали среднеспелый сорт Алтайская 100 (с 2016 г. - Алтайская 530). Исследования проводили в севообороте пар (при No-till - рапс) - пшеница - овес - пшеница - горох - пшеница и при бессменном возделывании пшеницы. Почва - чернозем выщелоченный среднесуглинистый, содержание гумуса - 3,8 %, подвижного (по Чирикову) фосфора и калия - соответственно 200 и 180 мг/кг. Крупность и натуру зерна определяло действие средств химизации (вклад 54,0.64,0 %) и их взаимодействие с предшественником (15,6.26,2 %), стекловидность - влияние предшественника (54,0 %) и средств интенсификации (23,7 %). В сухие годы пшеница формирует зерно с высоким содержанием белка (11,9.14,1 %) и клейковины (28,2.33,3 %). Во влажные годы оно снижалось до 11,0.12,3 % по пару и гороху, 9,6.11,1 % - по овсу и в бессменном посеве, а также до 11,7.12,6 % и 9,4.10,5 % на интенсивном и экстенсивном фонах. При посеве в обработанную почву белка было больше, чем в варианте No-till. Содержание клейковины в зерне по предшественникам снижалось с 24,2.26,5 % по пару и гороху до 19,8.24,0 % по овсу и бессменной пшенице, по уровням химизации - с 25,0.27,1 % на интенсивном до 19,4.22,2 % на экстенсивном фоне, по обработкам почвы - с 22,4.26,0 % (мелкая или глубокая) до 22,0.23,2 % (No-till).

Исследования проводили с целью изучения урожайности, продолжительности вегетации, содержания белка и клейковины, стекловидности, ИДК сортов яровой твердой пшеницы, внесенных в Государственный реестр, для выявления наиболее приспособленных к условиям юга Западной Сибири. Работу выполняли в 2001-2019 гг. Материалом для исследования служили сорта, допущенные к использованию в Российской Федерации в 2019 г. Испытания проводили в течение 3.10 лет, в сравнении со стандартом Харьковская 46. Посев осуществляли в первой декаде мая по чистому пару нормой высева 5 млн шт./га, площадь делянки - 10 м2. В условиях Алтая продолжительность вегетации сортов значительно варьировала по годам и генотипам и отличалась от указанной в Госреестре. Отклонения по урожайности сортов от Харьковской 46 составляли от -39 % до +38 %. Наибольшие прибавки к стандарту (38,0.24,4 %) обеспечили Омский изумруд (1,13 т/га), Безенчукская 210 (1,00 т/га), Башкирская 27 (0,91 т/га), Безенчукская нива (0,88 т/га), Безенчукская степная (0,95 т/га), Марина (0,90 т/га), Оазис (0,87 т/га) и Жемчужина Сибири (0,74 т/га). Сорта, включенные в Госреестр в конце ХХ в., превосходили Харьковскую 46 на 3,8 %, в 2001-2010 гг. - на 13,7 %, в 2011-2019 гг. - на 17,9 %. Содержание белка в зерне в среднем соответственно периодам было ниже стандарта на 6,8, 6,2 и 3,7 % (относительных); клейковины - на 6,9, 7,3 и 7,6 %. Основное влияние на формирование кластерных групп сортов оказывали генотипические особенности, эффект происхождения и региона допуска был слабым. Высокую урожайность и показатели качества сочетали сорта Башкирская 27, Безенчукская 200, Безенчукская крепость, Жемчужина Сибири, Омская степная, Омская янтарная, Памяти Янченко, Солнечная 573 и Ясенка.

Triticum durum var. falcatomelanopus is tetraploid wheat with some valuable traits, though it isscarcely described in literature. Given that this convariety can be promising material for breeding, our objectivewas to evaluate the quality, performance and processing parameters of its grain. Grain harvested in 2015, 2016 and2017 was analyzed. The protein content was determined by Kjeldahl digestion. The carotenoid level was spectrophotometricallyassessed in acetone extracts. The antiradical activity was investigated by DPPH• assay in ethanolextracts. The contents of trace minerals were determined by atomic absorption spectrometry. The parameters underinvestigation were divergently affected by weather conditions. Our results have demonstrated that T. durum var.falcatomelanopus is a source of large seeds; it can be used in wheat breeding as a source of high iron and sufficientzinc contents, balanced copper content, high vitreousness and grain hardness; it cannot be referred to high-carotenoid or high-antioxidant, or high-protein species.

В статье представлено описание нового сорта селекции Дальневосточного государственного аграрного университета ДальГАУ 3 в сравнении с лучшими сортами, которые были и являются стандартами для государственных испытательных участков Арюной, ДальГАУ 1 и Амурской 1495. Сорт ДальГАУ 3 выведен в научно-исследовательской лаборатории «Селекция зерновых культур» (НИЛСЗК) методом индивидуального отбора из гибридной популяции от скрещивания сортов Амурской 1495 и Long 4083 (Китай). Представлены данные за три года по урожайности, устойчивости к биотическим и абиотическим факторам, по физическим (масса 1000 зерен, натурная масса, стекловидность) и биохимическим параметрам (количество клейковины в зерне, ее качество и активность альфа-амилазы). Показаны преимущества нового сорта по ряду хозяйственно-ценных признаков урожайности, устойчивости к полеганию и болезням, по натуре, стекловидности и количеству клейковины и белка в зерне. Средняя урожайность сорта ДальГАУ 3 в конкурсном сортоиспытании НИЛ селекции зерновых культур за 2016-2018 годы составила 5, 08 т/га, лучшая, наибольшая урожайность отмечена в 2016 году 7,09 т/га. Новый сорт в среднем за три года показал более высокую урожайность, чем стандарты Амурская 1495 и ДальГАУ 1. Исследованиями установлено, что новый сорт ДальГАУ 3 относится к первому классу продовольственной пшеницы, а также может быть использован как сорт-улучшитель. Сорт ДальГАУ 3 с этого года будет проходить официальное испытание на Тамбовском госсортоучастке. В случае подтверждения первого класса по предварительным испытаниям 2018 года и положительного заключения комиссии, он может быть использован не только для выращивания в Дальневосточном регионе, но и для экспорта зерна в КНР., The article presents the description of the new variety DalGau 3 bred by the Far East State Agricultural University. The description is presented in comparison with the best varieties that were and are the standards for state testing plots Aryuna, DalGau 1 and Amurskaya 1495. The variety DalGau 3 has been bred at the Research Laboratory of Grain Crops Breeding (RLGCB) by the method of individual selection from hybrid population by crossing varieties Amurskaya 1495 and Long 4083 (China). Three years data on yield, resistance to biotic and abiotic factors, physical (weight of 1000 grains, natural weight, vitreous) and biochemical parameters (amount of gluten in grain, its quality and activity of alpha-amylase) are presented here. The article shows the advantages of the new variety concerning a number of economically valuable features yield, resistance to lodging and disease, nature, vitreousness (hardness), amount of gluten and protein in the grain. The average yield of the variety DalGau 3 in the competitive variety testing at the Research Laboratory of Grain Crops Breeding for the years 2016-2018 amounted to 5, 08 t/ha. The best and the highest crop yield was recorded in year 2016 7.09 t/ha. On average new variety for three years showed higher yields than the standards Amurskaya 1495 and DalGau 1. The research has shown that new variety DalGau 3 belongs to the first class food wheat and also can be used as an improving variety. Since this year variety DalGau 3 is going to undergo official test on the Tambov State Varietal Plot. In case of confirmation of the first class in the course of the preliminary tests in year 2018 and positive conclusion of the Commission, it can be used not only for cultivation in the Far East District, but also for export of grain to China.

В статье представлены результаты изучения тридцати сортов яровой пшеницы китайской селекции в условиях южной зоны Амурской области. Исследования проводились в селекционном севообороте НИЛСЗК, размещенном на опытном поле ФГБОУ ВО «Дальневосточного государственного аграрного университета». В качестве стандарта был использован районированный сорт амурской селекции ДальГАУ 1. Проведены фенологические наблюдения и выполнены лабораторные анализы качества зерна сортов китайской селекции. Выявлены доноры хозяйственно-ценных свойств с целью дальнейшего использования в скрещиваниях. Для увеличения натурной массы целесообразно использовать сорта 11-0182, Long 35, Long 37, Long 39, для повышения крупности зерна Long Fu 10-891, Long Fu 13-299, при создании исходного материала с устойчивостью к комплексу грибных болезней сорт 14-1442, при селекции на скороспелость следует использовать сорта Long Fu 20, Long Fu 10-891, Long Fu 12-876. В процессе исследований установлено, что при неблагоприятных погодных условиях выращивания инорайонные сорта в два-три раза снижают свою продуктивность и интенсивно поражаются болезнями, тогда как параметры местного сорта амурской селекции ДальГАУ 1 остаются более стабильными при различных условиях выращивания., The article presents the findings of investigations on thirty varieties of spring wheat of Chinese selection in the climate of the Amur Region southern zone. The researches were carried out in the crop rotation located on the varietal plot of the Far EastStateAgriculturalUniversity. Acclimatized variety DalGAU 1 of the Amur selection was used as a standard. The researches comprised phonological observations and laboratory analysis of Chinese grain quality. We revealed donors of economically useful qualities for the future cross breeding. In order to increase test weight per bushel it is advisable to use the following varieties: 11-0182, Long 35, Long 37, Long 39; in order to enlarge grain size: Long Fu and 10-891, Long Fu 13-299; in order to make the base line resistant to complex of fungal diseases variety 14-1442, in case of selection for early ripening you should use the following varieties: Long Fu 20, Long Fu 10-891, Long Fu 12-876. In the course of the research it was found out that under adverse weather conditions the varieties from other districts decreased their productivity 2-3 times and were strongly affected by diseases, whereas the parameters of the local variety of the Amur selection DalGAU 1 remain more stable under the different conditions of growing.

Goal. To study culinary properties of spelt wheat grain groats depending on cultivar or line.Methods. Technological and culinary properties for five spelt wheat cultivars and eight lines derived from crossing bread wheat with spelt wheat were determined comparing with the cultivar Zoria Ukrainy as standard. The prepared whole groats were flattened on laboratory roller workbench. Culinary evaluation of porridge from flattened groats was carried out on a scale of 1 to 9 according to the methods of State scientific and technical examination of plant varieties being modified at the Department of Technology of Grain Storage and Processing of Uman National University of Horticulture. Grain vitreousness and protein content were also measured.Results. It is established that technological properties of grain of spelt wheat cultivars and lines varied significantly as influenced by weather conditions. The protein content in spelt grain varied between 11.0 and 21.3%, and the vitreousness ranged from 35 to 84%, depending on the cultivar or the line. The cultivars Zoria Ukrainy, Schwabenkorn, Australian 1, NSS 6/01 and the line LPP 3218 had the highest values of these indices, while the cultivar Swedish 1 and the line LPP 3117 had the lowest ones.The culinary ratings (marks) of flattened groats of the spelt grain varied significantly depending on the cultivar or the line too. The total culinary rating of porridge from flattened groats ranged between 7.4 and 9.0 points. The porridge from flattened groats of the cultivar Zoria Ukrainy and the line LPP 3132 have got the highest culinary rating (9.0 points), while the ratings of the cultivar Swedish 1 (7.4 points) and the lines LPP 1424 and LPP 3117 (7.8 points) were the lowest. The culinary ratings of porridge for the other cultivars were 8.2–8.4 points.Conclusions. Resulted from crossing bread wheat with spelt, it is possible to obtain lines with high organoleptic rating of porridge. The total culinary rating of porridge from flattened groats of spelt was of 7.4 to 9.0 points. The cultivar Zoria Ukrainy and the line LPP 3132 were assessed with the maximum total culinary rating of porridge from flattened groats, which makes them suitable for making cereal products.The indices of vitreousness and protein content in grain as well can be used to assess the culinary properties of the spelt groats., Цель. Изучение кулинарных свойств крупы из зерна пшеницы спельты в зависимости от сорта или линии.Методика. Определяли технологические и кулинарные свойства 5 сортов спельты и 8 линий, полученных от скрещивания мягкой пшеницы со спельтой, в сравнении со стандартом – сортом спельты Зоря України. Подготовленную целую крупу расплющивали на лабораторном вальцевом верстаке. Кулинарную оценку каши из плющеной крупы проводили по 9-балльной шкале согласно методике государственной научно-технической экспертизы сортов растений в модификации кафедры технологии хранения и переработки зерна Уманского национального университета садоводства. Определяли также стекловидность зерна и содержание белка в нем.Результаты. Установлено, что технологические свойства зерна сортов и линий спельты существенно меняются под влиянием погодных условий. Содержание белка в зерне спельты колеблется в пределах 11,0–21,3%, а стекловидность – от 35 до 84% в зависимости от сорта или линии. Максимальные значения этих показателей имели сорта Зоря України, Schwabenkorn, Австралийская 1, NSS 6/01 и линия LPP 3218, минимальные – сорт Шведская 1 и линия LPP 3117.Кулинарная оценка плющеной крупы из зерна спельты также существенно зависит от сорта или линии. Общая кулинарная оценка каши из плющеной крупы спельты колеблется в пределах 7,4–9,0 баллов. Высшую кулинарную оценку имеет каша из крупы сорта Зоря України и линии LPP 3132 (9,0 баллов), низшую – сорт Шведская 1 (7,4 балла), а также линии LPP 1424 и LPP 3117 (7,8 балла). У остальных сортов кулинарная оценка каши была на уровне 8,2–8,8 балла.Выводы. В результате скрещивания пшеницы мягкой со спельтой можно получить линии с высокой органолептической оценкой каши. Общая кулинарная оценка каши из плющеной крупы спельты варьирует от 7,4 до 9,0 баллов. Максимальную оценку имеет каша из крупы, полученной из зерна сорта Зоря України и линии LPP 3132, что делает их пригодными для получения крупяных продуктов.Для оценки кулинарных свойств крупы спельты можно использовать показатели стекловидности и содержания белка в зерне., Мета досліджень – вивчити кулінарні властивості крупи із зерна спельти залежно від походження сорту та вплив вмісту білка на них, для чого провести оцінку зерна різних сортів і ліній спельти за вмістом білка і склоподібністю.Матеріал і методика. Експериментальну частину досліджень виконували впродовж 2013–2014 рр. у лабораторії кафедри технології зберігання і переробки зерна Уманського національного університету садівництва (УНУС). Вивчали створені методом добору сорти спельти Schwabenkorn, NSS 6/01, Frankenkorn, Шведська 1, Австралійська 1 та лінії LPP 3218, LPP 1305, LPP 3132, LPP 3124, LPP 1197, LPP 3435, LPP 1224, LPP 3117, отримані гібридизацією Tr. aestivum / Tr. spelta, які вирощували в умовах Правобережного Лісостепу України. Контроль (стандарт) – районований у цій зоні сорт спельти Зоря України. Гібридизацію та добори проводили Ф.М. Парій, Ж.М. Новак, І.О. Полянецька та В.В. Любич.Результати. Встановлено, що технологічні властивості зерна сортів та ліній спельти значно змінюються під впливом погодніх умов. Вміст білка в зерні спельти коливається в межах 11,0-21,3%, а скловидність - від 35 до 84% залежно від сорту або лінії. Максимальні значення цих показників мали сорти Зоря України, Schwabenkorn, Австралійська 1, NSS 6/01 і лінія LPP 3218, мінімальні - сорт Шведська 1 і лінія LPP 3117.Кулінарна оцінка плющеної крупи зерна спельти також істотно залежить від сорту або лінії. Загальна кулінарна оцінка каші з плющеной крупи полби коливається в межах 7,4-9,0 балів. Вищу кулінарну оцінку має каша з крупи сорту Зоря України та лінії LPP 3132 (9,0 балів), нижчу - сорту Шведська 1 (7,4 бала), а також ліній LPP 1424 і LPP 3117 (7,8 бала). У решти сортів кулінарна оцінка каші була на рівні 8,2-8,8 бала.Висновки. Від схрещування пшениці м’якої та спельти можна дібрати лінії з високою органолептичною оцінкою каші. Загальна кулінарна оцінка каші з плющеної крупи спельти варіює від 7,4 до 9,0 балів. Найвищу кулінарну оцінку (9 балів) має каша з крупи, одержаної із зерна сорту Зоря України і лінії LPP 3132, що свідчить про можливість використовувати це зерно для виготовлення круп’яних продуктів.Для оцінки кулінарних властивостей крупи спельти можна використовувати показники склоподібності і вмісту білка в зерні.

International audience; Wheat flours are essential ingredients of daily food products like bread, cookies or pastries. Their quality depends on the milling process and mechanical strength of wheat grains. Although it is well known that the strength and rupture of grains are strongly controlled by the endosperm microstructure, the respective roles of the starch and polymer volume fractions and their adhesion are not yet fully understood. This typical biological microstructure can be modeled as a cemented granular material, where the two size populations of starch granules (large:A-type, small:B-type) are the particles, and the protein matrix, which partially fills the space between granules, plays the role of a cement. This structural model of wheat endosperm is used, together with mechanical characteristics of starch and proteins obtained by means of Atomic Force Microscopy (AFM) measurements, to simulate the mechanical behavior and breakage of wheat endosperm in milling process. We find that the porosity outweighs the effect of other parameters for the elastic modulus, which declines as a nearly linear function of porosity. We also show that the tensile strength is an increasing function of the amount and connectivity of starch granules with increasing concentration of stresses along chains of granules. This effect is more significant at low porosity where stress distribution is mainly controlled by the contact network between starch granules. This effect explains why the protein content is not fully correlated to vitreousness, and samples of similar protein content can be different in vitreosity. Finally, we find that the starch-granule adhesion strongly affects the tensile strength whereas the effect of starch volume fraction appears mainly at high interface adhesion, which is the case of hard type wheat grains.

International audience; Relationships between kernel vitreousness and proteins and starch partitioning to the floury and vitreous regions of the endosperm were monitored in a set of 13 maize inbred lines. Decrease of protein contents from the vitreous to the floury endosperms were mainly assigned to a-zeins. Using Raman microspectroscopy, we observed a protein gradient from the periphery to the center of endosperms that well fitted with the inverse relationships between vitreousness and protein content of the vitreous and floury regions. In addition, Raman microspectroscopy highlighted an increase of starch crystallinity from the periphery to the center of the maize endosperms. This agrees with the higher amylose and associated lipid contents within starches of vitreous than in those of floury endosperms. Finally, starch granules from vitreous regions displayed more channels than the floury ones. These channels contain proteins that might favor adhesion of proteins to starch granules or granule granule contacts to form the close packing of the vitreous endosperm. Therefore transition from vitreous to floury endosperm is at least the result of both protein and starch gradients. These gradients are probably associated with metabolic gradients that have been observed during endosperm development. (C) 2016 Elsevier Ltd. All rights reserved.

International audience; Content and composition of maize endosperm lipids and their partition in the floury and vitreous regions were determined for a set of inbred lines. Neutral lipids, i.e., triglycerides and free fatty acids, accounted for more than 80% of endosperm lipids and are almost 2 times higher in the floury than in the vitreous regions. The composition of endosperm lipids, including their fatty acid unsaturation levels, as well as their distribution may be related to metabolic specificities of the floury and vitreous regions in carbon and nitrogen storage and to the management of stress responses during endosperm cell development. Remarkably, the highest contents of starch lipids were observed systematically within the vitreous endosperm. These high amounts of starch lipids were mainly due to lysophosphatidylcholine and were tightly linked to the highest amylose content. Consequently, the formation of amyloselysophosphatidylcholine complexes has to be considered as an outstanding mechanism affecting endosperm vitreousness.

Modern durum wheat breeding programs are becoming more oriented toward creation of not only high-yield cultivars but also high quality, with good stability for the trait of interest. Vitreousness of grain is associated with semolina granulation, color, and protein content; it is regarded as one of the most important characteristics in the grading industry, affecting the commercial value of the commodity. A set of 15 winter and facultative durum wheat genotypes was tested for grain vitreousness across 6 environments for 2 consecutive years. Three-way analysis of variance showed that genotype, location, and year contributed 4.1%, 20.6%, and 42.2% to the total sum of squares, respectively. Interaction terms, including genotype, contributed 6.1% to the total sum of squares, and location x year contributed 27.0%. Stability of grain vitreousness for the examined breeding lines and cultivars of durum wheat was shown by the site's regression. Broad-sense heritability of grain vitreousness was estimated to be 71%. Climatic variables were used for factorial regression modeling, and most of the interaction term for grain vitreousness was explained by mean temperatures in June (54.4%) and April (14.2%), and precipitation (14.4%) and sunshine hours (14.3%) in March. During the grain filling and grain ripening stages, the most influential climatic variables in explaining interaction were maximum temperature (43.4%), precipitation (30.9%), and sunshine hours (5.6%).

a b s t r a c t The interest in the study of the effect of endosperm vitreousness (VT) on the nutritive value of maize is increasing in pig nutrition. Therefore, an experiment was conducted to determine the effect of maize VT on starch digestion, resistant starch (RS) content, dry matter digestibility as well as on large intestine fermentation kinetics and related end products by using several in vitro techniques specifically designed for pigs. A set of 30 maize grains was selected to represent a wide range of VT (as a proportion of vitreous in total endosperm) determined by a manual dissection method. Five distinct VT classes were designed [very low (vlVT), low (lVT), medium (mVT), high (hVT) and very high (vhVT)] and identified by a specific VT value (i.e., 291, 357, 432, 611 and 830 g/kg endosperm, respectively), calculated as the mean of VT values of maize samples entering the specific class. Starch digestion (expressed as predicted glycemic index) and the rate of starch digestion decreased linearly (ranging from 42.5 to 14.5 and from 0.018 to 0.006/min respectively, for vlVT and vhVT; P

International audience; Variations in the quality of wheat kernels can be an important problem in the cereal industry. In particular, desiccation conditions play an essential role in both the technological characteristics of the kernel and its ability to sprout. In planta desiccation constitutes a key stage in the determinism of the functional properties of seeds. The impact of desiccation on the endosperm texture of seed is presented in this work. A simple imaging system had previously been developed to acquire multivariate images to characterize the heterogeneity of food materials. A special algorithm for the use under principal component analysis (PCA) was developed to process the acquired multivariate images. Wheat grains were collected at physiological maturity, and were subjected to two types of drying conditions that induced different kinetics of water loss. A data set containing 24 images (dimensioned 702 x 524 pixels) corresponding to the different desiccation stages of wheat kernels was acquired at different wavelengths and then analyzed. A comparison of the images of kernel sections highlighted changes in kernel texture as a function of their drying conditions. Slow drying led to a floury texture, whereas fast drying caused a glassy texture. The automated imaging system thus developed is sufficiently rapid and economical to enable the characterization in large collections of grain texture as a function of time and water content.

Durum wheat is particularly recognized as the most suitable raw material for pasta makingdue to its vitreousness and its high protein content. This cereal is commonly grown in Mediterranean environment and then frequently submitted to high temperature and waterstress. The aim of this thesis was to better understand the accumulation and assembly of storage proteins during the grain development. Evaluation of the grain filling, the morphology of protein bodies, the redox status and the size distribution of glutenin polymers were carriedout. The effect of high temperatures applied at different stages of the grain development on these parameters was studied.By favouring protein accumulation at the expense of starch, heat stress appeared essential to obtain vitreous grains and high protein content. The arrest of grain growth observed at 45% grain water content is preceded by the formation of a continuous protein matrix. The dry mass accumulation is closely related to water dynamics, confirming the link between water content and final grain weight. During grain filling, high temperatures have a significant effect on the formation of SDS-insoluble glutenin polymers. It occurred when grain water concentration dropped below 30%. The duration of this final stage of oxidation and assembly of glutenin polymers was related to protein content.Changes in the grain redox status showed an accumulation of glutenin polymers mainly occurring before the onset of grain desiccation phase and coinciding with the ascorbate oxidation. This clear oxidation coincided also with the glutathionylation of proteins and the drop of the CAT activity. During desiccation, the activities of SOD and GR increased significantly.This late synthesis could occur in the aleurone layer and germ in response to massive oxidation of the endosperm cells.Finally, we evaluated the coupling between protein thiol oxidation and size increase of glutenin polymers. In the early stages, glutenin subunits assembled as oligomers partially reduced. During grain filling, a strong thiol oxidation took place with the formation of polymers mainly composed of HMW-GS associated with LMW-GS branching. The polymer size increased during desiccation. The polymeric structures obtained during the grain development presented a high number of reduced cysteines inconsistent with a linear concatenation model of assembly. It allowed us to propose that the folding of LMW-GS is a late event, subsequent to their insertion into oligomeric assemblies. These results highlighted the role of glutathione asco-factor in the polymers formation, contrasting with the common assumption that considers itas an inhibitor of the size increase of glutenin polymers.; Le blé dur, du fait de sa vitrosité et de sa richesse en protéines est particulièrement adapté à la fabrication des pâtes alimentaires. Cette céréale, largement cultivée dans le bassin méditerranéen, est fréquemment soumise à des stress hydriques et thermiques. Les objectifs de cette thèse ont été d'approfondir les connaissances sur les modalités d'accumulation et d'assemblage des protéines de réserve au cours du développement du grain. Un suivi fin du remplissage du grain, de la morphologie des corps protéiques, des changements d'état redox et de la distribution en taille des polymères de gluténines a été réalisé. L'influence, sur ces différents paramètres, de températures élevées appliquées à différents stades de développement du grain a été étudiée.En privilégiant l'accumulation des protéines au détriment de l'amidon, le stress thermique joue un rôle non négligeable dans l'obtention de grains vitreux et à fortes teneurs en protéines.L'arrêt de la croissance du grain, observé à 45% de teneur en eau, est précédé de la mise en place de la matrice protéique. L'accumulation de la matière sèche apparaît étroitement liée à la dynamique de l'eau, confirmant le lien entre teneur en eau et poids final du grain. Au cours du remplissage du grain, les températures élevées exercent un effet significatif sur la formation des polymères de gluténines insolubles dans le SDS. Leur formation n'intervient qu'en fin de dessiccation et en deçà de 30% de teneur en eau. La durée de cette phase ultime d'oxydation et d'assemblage des polymères de gluténines a été reliée à la teneur en protéines.L'évolution du statut redox du grain montre qu'une accumulation massive de polymères de gluténines intervient juste avant l'entrée en dessiccation du grain qui coïncide avec l'effondrement de l'ascorbate dans le grain. Coïncidant avec cette oxydation manifeste, un phénomène de glutathionylation des protéines a été détecté avec une rupture de l'activité de laCAT. Au cours de la dessiccation, les activités de la SOD et de la GR augmentent de façon significative. Cette synthèse tardive pourrait se produire au niveau de la couche à aleurone et du germe en réponse à l'oxydation massive de l'albumen.Enfin, nous avons analysé le couplage entre oxydation des thiols protéiques et croissance entaille des polymères de gluténines. Très précocement, les sous-unités de gluténine s'assemblent sous forme d'oligomères partiellement réduits. Durant le remplissage du grain,une oxydation massive des thiols intervient avec la formation de polymères majoritairement composés de SG-HPM sur lesquels viendraient se fixer les SG-FPM. Au cours de la dessiccation,la taille des polymères augmente. Les structures polymériques formées au cours de l'élaboration du grain possèdent un nombre de cystéines réduites élevé et incompatible avecun modèle d'assemblage linéaire. Les résultats obtenus nous permettent de proposer un repliement tardif des SG-FPM, postérieur à leur insertion dans les assemblages oligomériques.Ils nous amènent à mettre en avant le rôle du glutathion comme co-facteur de la genèse des polymères, à l'opposé des thèses classiques qui en font plutôt un inhibiteur de la croissance entaille des polymères de gluténines

J.Abecassis: Axe 5 Application intégrée de la connaissance, de l’information et des technologies permettant d’accroître la qualité et la sécurité des aliments. Corresponding author.; fax: +334 6714 4555. E-mail address: delenne@lmgc.univ-montp2.fr; International audience; The characterisation of the wheat endosperm by mechanical tests of compression highlighted a relation between the rupture energy and the elasticity modulus for different varieties of wheat; this relation allows us to distinguish mealy and vitreous endosperms. An approach based on the micromechanics of cohesive granular materials is used to analyse these experimental results. A geometrical model of the wheat endosperm made of grains linked by cohesive bonds is proposed. We introduced two parameters, the first one a represents the percentage of active bonds (bonds where the stiffness and strength are non-zero), and the second one beta represents the threshold of the bond's rupture. The parameter beta can be related to the cross-section of the bond. This model successfully describes the mechanical tests on the wheat endosperm. The comparison with the experimental tests makes it possible to clearly differentiate vitreous wheats and mealy wheats and then attribute this property to the parameter beta. The model shows the same tendency as regards the evolution of the rupture energy and the elastic modulus with the parameter a. The modelling of endosperm by the mechanics of cohesive granular media provides a new theoretical framework to interpret the rheology of endosperm. This approach allows us to connect this theology to the mechanical actions at the scale of the granules.

Intenzivan rad na stvaranju linijskih hibrida u Bc Institutu započet je 1947. godine, a rezultat tog početnog rada je prva hrvatska komercijalna inbred linija Bc 3 i 1962. godine prvi registrirani hibrid u Hrvatskoj Bc 590. Zamjena domaćih sorata s linijskim hibridima značajno je povećala prinose kukuruza. Za povećanje prinosa osim genotipa važnu ulogu ima i agrotehnika, prije svega gnojidba, zaštita i gustoća sklopa. Cilj ovog rada bio je ispitati gospodarska svojstva novih Bc hibrida kukuruza Bc 462B, Bc 418B, Pajdaš i Bc 572. U pokusima na prinos zrna na 4 lokacije novi Bc hibridi imali su veće prinose od prosjeka pokusa, a posebno treba istaknuti hibrid Bc 418B koji je imao veći prinos od standarda Bc 4982. Osim toga ovaj hibrid odlikuje otpornost prema truleži stabljike i dugo zelen list, te je pogodan za intenzivnu proizvodnju zrna i silaže. Hibrid Bc 572 ostvario je najviši prinos pri sklopu od 65 000 biljaka/ha te se preporuča za uzgoj u nižim gustoćama sklopa. Pajdaš i naročito Bc 462B najveći prinos su imali pri najvećem sklopu od 80000 biljaka/ha koji je bio i statistički opravdan, te su uz visoku kvalitetu zrna pogodni za uzgoj u velikim gustoćama sklopa., Intensive work on development of maize hybrids from inbred lines in Bc Institute was started in 1947 and this early work resulted in development of the first inbred line Bc 3 and the first maize hybrid, Bc 590, registered in Croatia in 1962. The replacement of the local varieties by improved hybrids appreciably increased maize yields. Apart from the genotype, an important role in grain yield increase was played by cultural practices, primarily fertilizer application, crop protection and stand density. The aim of this work was to test agronomic properties of new Bc hybrids Bc 462B, Bc418B, Pajdaš, and Bc 572. In yield trials at four locations, new Bc hybrids produced yields that were higher than the trial mean. Special mention should be made of Bc 418B which was superior in yield to the standard Bc 4982. In addition, this hybrid excells in stalk rot resistance and stay-green quality of the leaves and is suited to intensive grain and silage production. Hybrid Bc 572 produced the highest yield at 65000 plants/ha and can be recommended for production in lower plant densities. Pajdaš and Bc 462B in particular produced the highest yields at 80000 plants/ha, which was statistically significant. In addition to high grain quality, it is suited to high plant densities.

Croatia, with advantages from durum wheat production, puts great importance on producing high quality pasta. From year to year, a growing consumption has been observed. Recognizing the importance of this cereal crop, the first durum wheat breeding program in Croatia was initiated in the Bc Institute prior to 1985. The aim was to develop Croatian durum wheat cultivars with high yield potential and excellent grain quality, especially vitreous and hard grains, and semolina with a high level of yellow pigment and protein content. Twenty years of breeding has resulted in three registered cultivars with good agronomic characters. Primadur, the first cultivar is a standard of the Board for Registration, Approbation and Protection of Varieties. The newly registered cultivar Crodur with a positive DUS test and better VCU results relative to the standard was registered in 2003. Crodur belongs to a group of mid-to-early cultivars. The average plant height is 94, 1 cm (Primadur, 97, 8 cm) and has very good resistance to lodging. In official trials of the Board for Registration, Crodur produced an average grain yield of 4.543 kg/ha (Primadur, 4.136 kg/ha). The cultivar has good resistance to low temperatures. Test weight, 1.000-kernel weight, and wet gluten also are in the good range. Crodur has good levels of resistance to the major wheat diseases. This cultivar deserves to bee accepted widely by the wheat production community.

International audience; Vitreousness is an important grading factor for durum wheat kernel that is associated with protein content. The European Union (EU) regulations stipulate the use of a visual method to determine the vitreousness rate. However, some authors have been interested in the development of automatic and non-destructive methods based on near infrared spectroscopy or digital imaging technology. In this paper, we propose to couple spectroscopy and digital imaging technology and, thus, to analyse the potential of a near infrared hyperspectral imaging system to classify wheat kernels by their vitreousness. Hyperspectral reflectance images of wheat kernel at different vitreousness rates have been achieved (wavelength range: 650-1100 nm). A discrimination method using latent variables from partial least squares has enabled satisfactory discrimination results to be obtained: perfect separation between vitreous and non-vitreous kernels and a classification rate reaching up to 94% for the discrimination of total and partial starchy kernel classes

The predominance of vitreous endosperm in hard texture flint corn (Zea mays L.) can decrease ruminal starch digestion comparatively to the farinaceous endosperm of dent corn, reducing energy content of the grain. The objective of this experiment was to evaluate the effects of texture and maturity stage on ruminal degradability of corn grain. Two dent and two flint hybrids were harvested at the early dent, half milk line, and black layer stages. The proportion of vitreous endosperm (vitreousness) in dent hybrids was 44.3%, while in flint it was 67.0%. There was a linear increase in vitreousness with advancing maturity. Flint hybrids at the early dent stage were more vitreous than dent at the black layer stage. The increase in vitreousness per maturation day was greater for flint hybrids. Grains were incubated in situ in the rumen of 6 cows. The 24-hour ruminal dry matter degradation was 63.3% for dent corn and 52.4% for flint corn. The 72-hour incubation residues of dent and flint hybrids were 7.6% and 15.6%, respectively. Ruminal degradability was similar between hybrids at the early dent and half milk line stages. There was a marked texture effect on ruminal degradability at the black layer stage (quadratic effect of maturity stage and interaction between texture and maturity stage). Use of dent hybrids, compared to flint hybrids, may result in smaller relative reduction in ruminal starch digestion in situations of late grain harvesting. A predominância de endosperma vítreo em milho (Zea mays L.) flint de textura dura pode deprimir a digestão ruminal do amido comparativamente ao endosperma farináceo de milho dentado, reduzindo o conteúdo energético do grão. O objetivo deste experimento foi avaliar os efeitos da textura e do estádio de maturidade sobre a degradabilidade ruminal de grãos de milho. Dois híbridos dentados e dois duros foram colhidos nos estádios dentado inicial, metade da linha do leite e linha preta. A proporção de endosperma vítreo (vitreosidade) dos híbridos dentados foi 44,3% e a dos duros foi 67,0%. Ocorreu aumento linear na vitreosidade com o avançar da maturidade. Os híbridos duros no estádio dentado inicial foram mais vítreos que os dentados no estádio linha preta. O aumento na vitreosidade por dia de maturação foi maior nos híbridos duros. Os grãos foram incubados in situ no rúmen de 6 vacas. A degradação ruminal da matéria seca em 24 horas foi 63,3% nos grãos dentados e 52,4% nos duros. O resíduo após 72 horas de incubação de híbridos dentados e duros foram 7,6% e 15,6%, respectivamente. A degradabilidade ruminal dos híbridos foi similar nos estádios dentado inicial e metade da linha do leite. O efeito da textura sobre a degradabilidade ruminal foi acentuado no estádio linha preta (P < 0,01 para o efeito quadrático de estádio de maturação e para a interação entre textura e estádio de maturação). A utilização de híbridos dentados, comparativamente a híbridos duros, pode resultar em menor queda relativa na digestão ruminal do amido em situações de colheita tardia dos grãos.

The reduction of coarse farina during milling from five representative hard and soft French bread wheat cultivars was followed step by step. Particle size distribution of the milled products and energy required to dissociate wheat farina revealed large differences between cultivars. A grinding index (required energy to produce 1 kg of flour), K, corresponding to the energy necessary to obtain a given amount of flour, was found to be related with both grain hardness and vitreousness. Analysis of particle size distribution suggested a major influence of hardness in the production of fine particles