Abstract
Seeds of bread wheat were incubated at 40 degrees C and 100% relative humidity for 0, 3, 4, 6, and 10 days. The effects of accelerated aging on seed germinability and some biochemical properties of flour (carotenoid, free radical, and protein contents and proteolytic activity) and gluten (free radical content and flexibility) were investigated. Seed germinability decreased during aging, resulting in seed death after 10 days. A progressive decrease of carotenoid content, in particular, lutein, was observed, prolonging the incubation, whereas the free radical content increased in both flour and gluten. A degradation of soluble and storage proteins was found, associated with a marked increase of proteolytic activity and a loss of viscoelastic properties of gluten. On the contrary, puroindolines were quite resistant to the treatment. The results are discussed in comparison with those previously obtained during accelerated aging of durum wheat seeds.
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Claims 7
Claim · model-written summary
Bread wheat seed germinability decreased during aging and seeds died after 10 days.
- Taxon
- bread wheat
Triticum aestivumt0 - Treatment
- aginge0
- Outcome
- Seed germinabilitye0
- Direction
- decreasede0
- Value
- 10 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Seed germinability decreased during aging, resulting in seed death after 10 days.”
t0“bread wheat”
t1“Accelerated Aging”
Claim · model-written summary
Carotenoid content, particularly lutein, progressively decreased with longer incubation.
- Taxon
- bread wheatTriticum aestivumt0
- Treatment
- prolonging the incubatione0
- Outcome
- carotenoid content, in particular, luteine0
- Direction
- decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A progressive decrease of carotenoid content, in particular, lutein, was observed, prolonging the incubation”
t0“bread wheat”
t1“Accelerated Aging”
Claim · model-written summary
Free radical content increased in flour and gluten during aging.
- Taxon
- bread wheatTriticum aestivumt0
- Organ / stage
- flour and glutene0
- Treatment
- accelerated agingt1
- Outcome
- free radical contente0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the free radical content increased in both flour and gluten.”
t0“bread wheat”
t1“Accelerated Aging”
Claim · model-written summary
Soluble and storage proteins degraded during aging.
- Taxon
- bread wheatTriticum aestivumt0
- Outcome
- degradation of soluble and storage proteinse0
- Direction
- degradatione0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A degradation of soluble and storage proteins was found”
t0“bread wheat”
t1“Accelerated Aging”
Claim · model-written summary
Proteolytic activity increased markedly during aging.
- Taxon
- bread wheatTriticum aestivumt0
- Outcome
- proteolytic activitye0
- Direction
- increasee0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“associated with a marked increase of proteolytic activity”
t0“bread wheat”
t1“Accelerated Aging”
Claim · model-written summary
Gluten lost viscoelastic properties during aging.
- Taxon
- bread wheatTriticum aestivumt0
- Outcome
- viscoelastic properties of glutene0
- Direction
- losse0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a loss of viscoelastic properties of gluten”
t0“bread wheat”
t1“Accelerated Aging”
Claim · model-written summary
Puroindolines were relatively resistant to accelerated aging.
- Taxon
- bread wheatTriticum aestivumt0
- Outcome
- puroindolines were quite resistant to the treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“puroindolines were quite resistant to the treatment.”
t0“bread wheat”
t1“Accelerated Aging”
The same questions in other papers
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.