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Acta Agron Sin ›› 2014, Vol. 40 ›› Issue (02): 329-336.doi: 10.3724/SP.J.1006.2014.00329

• TILLAGE & CULTIVATION·PHYSIOLOGY & BIOCHEMISTRY • Previous Articles     Next Articles

Variability of Phytate Content and Phytase Activity among Wheat Cultivars from Yellow and Huai River Valleys

LI Ying-Rui1,CHEN Ru-Mei2,YAN Jun3,HE Zhong-Hu1,4,ZHANG Yong1,*   

  1. 1 Institute of Crop Science / National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China; 2 Biotechnology Research Institute, CAAS, Beijing 100081, China; 3 Cotton Research Institute, CAAS, Anyang 455004, China; 4 CIMMYT-China Office, c/o CAAS, Beijing 100081, China
  • Received:2013-06-25 Revised:2013-11-24 Online:2014-02-12 Published:2013-12-05
  • Contact: 张勇, E-mail: zhangyong05@caas.cn, Tel: 010-82108745

Abstract:

Phytate content and phytase activity are key factors influencing bioavailability of iron and zinc. To understand the status of phytate content and phytase activity in wheats from the Yellow and Huai River Valleys Winter Wheat Region, 212 representative cultivars and advanced lines were sown in Anyang, Henan province, China in 20092010 and 20102011 cropping seasons. Phytate content and phytase activity varied greatly among these cultivars, ranging from 2.18 to 13.37 g kg-1 of phytate content and from 10 to 1759 U kg-1 of phytase activity, with the mean values of 5.72 g kg-1 and 657 U kg-1, respectively. Both indices were significantly affected by genotype and genotype ´ season interaction, with genotype effect being predominant. All cultivars were classified into five groups based on the seasonal standardized values of phytate content and phytase activity, with significant difference among groups. Four cultivars, i.e., Shimai 12, Heng 4568, Luomai 21, and Jimai 096141 exhibited low phytate content and high phytase activity, and can be used in wheat breeding program aiming at improving iron and zinc nutritional quality.

Key words: Bread wheat, Phytate content, Phytase activity, Nutritional quality

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