Mineral Distributions in Milling Fractions of Low Phytic Acid Wheat
- M. J. Guttieri,
- K. M. Peterson and
- E. J. Souza *
Low phytic acid (LPA) wheat (Triticum aestivum L.) is one approach to improving nutritional quality of wheat by reducing the major storage form of P and increasing the level of inorganic P (P i ), which is more readily absorbed by humans and other monogastric animals. A LPA mutant of wheat, designated Js-12-LPA was isolated following mutagenesis. LPA and wild-type (WT) sib selections of hard red spring wheat families with the pedigree ‘Grandin’*4/Js-12-LPA were grown in replicated field trials in 2003 and 2004. Grain was milled on an experimental mill, and the distribution of P, phytic acid P (PAP), and P i was measured in milling fractions. Mineral concentrations also were determined. LPA selections had elevated concentrations of P i and Mg in flour fractions. The concentration of P i in LPA flour was three times the concentration in WT flour, and Mg concentration in LPA flour was 25% greater than in WT flour. Therefore, P and Mg in LPA wheat appear to be redistributed within the kernel. The increase in P i is similar to that observed for other LPA mutants and should improve the mineral nutrition of monogastric animals fed whole grain LPA wheat. As most wheat is milled for flour and bran, the detailed distribution of minerals in the LPA wheat should assist geneticists and nutritionists in assessing the value of this mutation.Please view the pdf by using the Full Text (PDF) link under 'View' to the left.
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