Distinguishing between Bread Wheat and Spelt Grains Using Molecular Markers and Spectroscopy.
Arie Yehuda CurzonK ChandrasekharY K NashefS AbboD J BonfilR ReifenS Bar-ElA AvneriR Ben-DavidPublished in: Journal of agricultural and food chemistry (2019)
The increasing demand for spelt products requires the baking industry to develop accurate and efficient tools to differentiate between spelt and bread wheat grains. We subjected a 272-sample spelt-bread wheat set to several potential diagnostic methods. DNA markers for γ-gliadin-D ( GAG56D), γ-gliadin-B ( GAG56B), and the Q-gene were used, alongside phenotypic assessment of ease-of-threshing and near-infrared spectroscopy (NIRS). The GAG56B and GAG56D markers demonstrated low diagnostic power in comparison to the Q-gene genotyping, which showed full accordance with the threshing phenotype, providing a highly accurate distinction between bread wheat and spelt kernels. A highly reliable Q classification was based on a three-waveband NIR model [Kappa (0.97), R-square (0.93)], which suggested that this gene influences grain characteristics. Our data ruled out a protein concentration bias of the NIRS-based diagnosis. These findings highlight the Q gene and NIRS as important, valuable, but simple tools for distinguishing between bread wheat and spelt.
Keyphrases
- genome wide
- copy number
- single molecule
- genome wide identification
- high resolution
- machine learning
- deep learning
- photodynamic therapy
- circulating tumor
- climate change
- electronic health record
- genome wide analysis
- gene expression
- nuclear factor
- cell free
- mass spectrometry
- binding protein
- risk assessment
- inflammatory response
- amino acid