|dc.description.abstract||Biofortification is the process of increasing the concentration and bioavailability of essential minerals such as Fe and Zn in food. This study focused on genetic improvement of nutrient bioavailability in wheat. The primary aim was to observe the expression of phytate and fructan in semi-dwarf wheat genotypes and to assess the implication of genetic variation for these factors on processing and nutritional quality.
Two populations developed from crosses of low phytate and high fructan parents and a Multiparent Advanced Generation of Intercross (MAGIC) population, generated by inter-crossing four Australian cultivars, were evaluated for nutrient, agronomic and quality traits. The phytate/fructan materials were evaluated under contrasting soil-P. Significant year x P treatment x genotype effects were observed for most nutrition traits. Grain phytate varied two-fold, while a fourfold variation was observed in grain fructan. Substantial genetic variability was found for Fe and Zn. Differences among all the agronomic traits assessed were highly significant.
Previously identified QTL linked to Fe, Zn and phytate concentration were validated in the double haploid populations and new QTL for Fe and Zn concentration identified in the MAGIC population. In general, little impact of phytate and fructan on processing quality was observed. However, lower phytate tended to decrease protein percentage and lowered flour yield, water absorption and dough development time. Higher fructan was also linked to lower water absorption. While lower phytate tended to decrease grain mineral concentration and protein percentage, this should be offset by the improved bioavailability of these minerals.
This research assists the development of wheat materials with improved processing and nutritional quality that are P use-efficient. These genotypes can both improve the nutritional status of food while at the same time reducing P loss from farming systems.||en_AU|
|dc.publisher||University of Sydney||en_AU|
|dc.publisher||Faculty of Agriculture and Environment||en_AU|
|dc.rights||The author retains copyright of this thesis. It may only be used for the purposes of research and study. It must not be used for any other purposes and may not be transmitted or shared with others without prior permission.||en_AU|
|dc.title||Biofortified wheat for sustainable food supply||en_AU|
|dc.type.pubtype||Doctor of Philosophy Ph.D.||en_AU|
|dc.description.disclaimer||Access is restricted to staff and students of the University of Sydney . UniKey credentials are required. Non university access may be obtained by visiting the University of Sydney Library.||en_AU|
|Appears in Collections:||Sydney Digital Theses (University of Sydney Access only)|