Effects of calcium chloride treatments on wheat grain peroxidase activity and outer layer mechanical properties

Wheat grain soaking in calcium solutions was used as a tool to enhance endogenous peroxidase activities and follow potential changes in outer layer mechanical properties and cell wall phenolic profile. Treatment with 10 mmol L⁻¹ calcium chloride was found to increase peroxidase activities in grains...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2006-08, Vol.86 (11), p.1596-1603
Main Authors: Desvignes, C, Olivé, C, Lapierre, C, Rouau, X, Pollet, B, Lullien-Pellerin, V
Format: Article
Language:English
Subjects:
acid hydrolysis
aleurone layer
Biological and medical sciences
Calcium
calcium chloride
cell wall components
Cereal and baking product industries
Chemical compounds
chemical interactions
chemical treatment
cultivars
enzyme activity
Food engineering
Food industries
food processing
food quality
Food science
Fundamental and applied biological sciences. Psychology
Grain
Life Sciences
mechanical properties
outer layers
oxidases
peroxidase
phenolic acids
soaking
strain differences
Triticum aestivum
Wheat
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c4849-6771639c8658de6e7065e86687458027f979c7f737e64c922f18a4c943364b6e3
cites cdi_FETCH-LOGICAL-c4849-6771639c8658de6e7065e86687458027f979c7f737e64c922f18a4c943364b6e3
container_end_page 1603
container_issue 11
container_start_page 1596
container_title Journal of the science of food and agriculture
container_volume 86
creator Desvignes, C
Olivé, C
Lapierre, C
Rouau, X
Pollet, B
Lullien-Pellerin, V
description Wheat grain soaking in calcium solutions was used as a tool to enhance endogenous peroxidase activities and follow potential changes in outer layer mechanical properties and cell wall phenolic profile. Treatment with 10 mmol L⁻¹ calcium chloride was found to increase peroxidase activities in grains from two cultivars differing in kernel hardness, but at a different level. Concomitantly, mechanical properties of the outer layers from treated grains, assessed by uniaxial tension tests, showed significant stiffening depending on wheat cultivar. These changes were also observed in tissues after removal of the outer pericarp but not in each of the isolated layers, suggesting that modification of the mechanical properties occurs at the interface between the aleurone layer and the surrounding tissues. Analyses of the outer layer phenolic acid composition after mild or severe alkaline hydrolysis and of released lignin monomers after thioacidolysis appeared in accordance with the observed changes in tissue mechanical properties and suggest modification of cell wall compound interactions.
doi_str_mv 10.1002/jsfa.2499
format article
fullrecord <record><control><sourceid>proquest_hal_p</sourceid><recordid>TN_cdi_hal_primary_oai_HAL_hal_02667275v1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>29241693</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4849-6771639c8658de6e7065e86687458027f979c7f737e64c922f18a4c943364b6e3</originalsourceid><addsrcrecordid>eNqFkV9v0zAUxSMEEmXwwCfAQgKJh2z-Fzt-LNPaUVVDYkw8Wsa9Xl2SuNjJtn57HFINCQnxYvv6_s7RsW9RvCb4lGBMz3bJmVPKlXpSzAhWssSY4KfFLPdoWRFOnxcvUtphjJUSYlaEC-fA9gkFh6xprB9aZLdNiH4DqI9g-ha6sd2h-22u0G00vkN7iOHBb0wCZGzv73x_QKbboDD0EFFjDnltwW5N57Mr2seQFb2H9LJ45kyT4NVxPyluFhdfzy_L9eflp_P5urS85qoUUhLBlK1FVW9AgMSiglqIWvKqxlQ6JZWVTjIJgltFqSO1yQfOmODfBbCT4sPkuzWN3kffmnjQwXh9OV_r8Q5TISSV1R3J7PuJzTF_DpB63fpkoWlMB2FImirKiVDsvyCRVDBZ0wy-_QvchSF2-cGaUiokq367HSPaGFKK4B5zEqzHYepxmHocZmbfHQ1Nyh_qoumsT38ENeaMVKPn2cTd-wYO_zbUq-vF_OhcTgqfenh4VJj4Q-ecstLfrpZ6tVxcfeSrL1pm_s3EOxO0uY05xc01xYRhLDmplWS_AIouxOc</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>222673593</pqid></control><display><type>article</type><title>Effects of calcium chloride treatments on wheat grain peroxidase activity and outer layer mechanical properties</title><source>Wiley-Blackwell Read &amp; Publish Collection</source><creator>Desvignes, C ; Olivé, C ; Lapierre, C ; Rouau, X ; Pollet, B ; Lullien-Pellerin, V</creator><creatorcontrib>Desvignes, C ; Olivé, C ; Lapierre, C ; Rouau, X ; Pollet, B ; Lullien-Pellerin, V</creatorcontrib><description>Wheat grain soaking in calcium solutions was used as a tool to enhance endogenous peroxidase activities and follow potential changes in outer layer mechanical properties and cell wall phenolic profile. Treatment with 10 mmol L⁻¹ calcium chloride was found to increase peroxidase activities in grains from two cultivars differing in kernel hardness, but at a different level. Concomitantly, mechanical properties of the outer layers from treated grains, assessed by uniaxial tension tests, showed significant stiffening depending on wheat cultivar. These changes were also observed in tissues after removal of the outer pericarp but not in each of the isolated layers, suggesting that modification of the mechanical properties occurs at the interface between the aleurone layer and the surrounding tissues. Analyses of the outer layer phenolic acid composition after mild or severe alkaline hydrolysis and of released lignin monomers after thioacidolysis appeared in accordance with the observed changes in tissue mechanical properties and suggest modification of cell wall compound interactions.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2499</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley &amp; Sons, Ltd</publisher><subject>acid hydrolysis ; aleurone layer ; Biological and medical sciences ; Calcium ; calcium chloride ; cell wall components ; Cereal and baking product industries ; Chemical compounds ; chemical interactions ; chemical treatment ; cultivars ; enzyme activity ; Food engineering ; Food industries ; food processing ; food quality ; Food science ; Fundamental and applied biological sciences. Psychology ; Grain ; Life Sciences ; mechanical properties ; outer layers ; oxidases ; peroxidase ; phenolic acids ; soaking ; strain differences ; Triticum aestivum ; Wheat</subject><ispartof>Journal of the science of food and agriculture, 2006-08, Vol.86 (11), p.1596-1603</ispartof><rights>Copyright © 2006 Society of Chemical Industry</rights><rights>2006 INIST-CNRS</rights><rights>Copyright John Wiley and Sons, Limited Aug 30, 2006</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4849-6771639c8658de6e7065e86687458027f979c7f737e64c922f18a4c943364b6e3</citedby><cites>FETCH-LOGICAL-c4849-6771639c8658de6e7065e86687458027f979c7f737e64c922f18a4c943364b6e3</cites><orcidid>0000-0002-8057-5650 ; 0000-0003-4095-3052</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,309,310,314,780,784,789,790,885,23928,23929,25138,27922,27923</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;idt=18043153$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02667275$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Desvignes, C</creatorcontrib><creatorcontrib>Olivé, C</creatorcontrib><creatorcontrib>Lapierre, C</creatorcontrib><creatorcontrib>Rouau, X</creatorcontrib><creatorcontrib>Pollet, B</creatorcontrib><creatorcontrib>Lullien-Pellerin, V</creatorcontrib><title>Effects of calcium chloride treatments on wheat grain peroxidase activity and outer layer mechanical properties</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>Wheat grain soaking in calcium solutions was used as a tool to enhance endogenous peroxidase activities and follow potential changes in outer layer mechanical properties and cell wall phenolic profile. Treatment with 10 mmol L⁻¹ calcium chloride was found to increase peroxidase activities in grains from two cultivars differing in kernel hardness, but at a different level. Concomitantly, mechanical properties of the outer layers from treated grains, assessed by uniaxial tension tests, showed significant stiffening depending on wheat cultivar. These changes were also observed in tissues after removal of the outer pericarp but not in each of the isolated layers, suggesting that modification of the mechanical properties occurs at the interface between the aleurone layer and the surrounding tissues. Analyses of the outer layer phenolic acid composition after mild or severe alkaline hydrolysis and of released lignin monomers after thioacidolysis appeared in accordance with the observed changes in tissue mechanical properties and suggest modification of cell wall compound interactions.</description><subject>acid hydrolysis</subject><subject>aleurone layer</subject><subject>Biological and medical sciences</subject><subject>Calcium</subject><subject>calcium chloride</subject><subject>cell wall components</subject><subject>Cereal and baking product industries</subject><subject>Chemical compounds</subject><subject>chemical interactions</subject><subject>chemical treatment</subject><subject>cultivars</subject><subject>enzyme activity</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>food processing</subject><subject>food quality</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Grain</subject><subject>Life Sciences</subject><subject>mechanical properties</subject><subject>outer layers</subject><subject>oxidases</subject><subject>peroxidase</subject><subject>phenolic acids</subject><subject>soaking</subject><subject>strain differences</subject><subject>Triticum aestivum</subject><subject>Wheat</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqFkV9v0zAUxSMEEmXwwCfAQgKJh2z-Fzt-LNPaUVVDYkw8Wsa9Xl2SuNjJtn57HFINCQnxYvv6_s7RsW9RvCb4lGBMz3bJmVPKlXpSzAhWssSY4KfFLPdoWRFOnxcvUtphjJUSYlaEC-fA9gkFh6xprB9aZLdNiH4DqI9g-ha6sd2h-22u0G00vkN7iOHBb0wCZGzv73x_QKbboDD0EFFjDnltwW5N57Mr2seQFb2H9LJ45kyT4NVxPyluFhdfzy_L9eflp_P5urS85qoUUhLBlK1FVW9AgMSiglqIWvKqxlQ6JZWVTjIJgltFqSO1yQfOmODfBbCT4sPkuzWN3kffmnjQwXh9OV_r8Q5TISSV1R3J7PuJzTF_DpB63fpkoWlMB2FImirKiVDsvyCRVDBZ0wy-_QvchSF2-cGaUiokq367HSPaGFKK4B5zEqzHYepxmHocZmbfHQ1Nyh_qoumsT38ENeaMVKPn2cTd-wYO_zbUq-vF_OhcTgqfenh4VJj4Q-ecstLfrpZ6tVxcfeSrL1pm_s3EOxO0uY05xc01xYRhLDmplWS_AIouxOc</recordid><startdate>20060830</startdate><enddate>20060830</enddate><creator>Desvignes, C</creator><creator>Olivé, C</creator><creator>Lapierre, C</creator><creator>Rouau, X</creator><creator>Pollet, B</creator><creator>Lullien-Pellerin, V</creator><general>John Wiley &amp; Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7QP</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0002-8057-5650</orcidid><orcidid>https://orcid.org/0000-0003-4095-3052</orcidid></search><sort><creationdate>20060830</creationdate><title>Effects of calcium chloride treatments on wheat grain peroxidase activity and outer layer mechanical properties</title><author>Desvignes, C ; Olivé, C ; Lapierre, C ; Rouau, X ; Pollet, B ; Lullien-Pellerin, V</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4849-6771639c8658de6e7065e86687458027f979c7f737e64c922f18a4c943364b6e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>acid hydrolysis</topic><topic>aleurone layer</topic><topic>Biological and medical sciences</topic><topic>Calcium</topic><topic>calcium chloride</topic><topic>cell wall components</topic><topic>Cereal and baking product industries</topic><topic>Chemical compounds</topic><topic>chemical interactions</topic><topic>chemical treatment</topic><topic>cultivars</topic><topic>enzyme activity</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>food processing</topic><topic>food quality</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Grain</topic><topic>Life Sciences</topic><topic>mechanical properties</topic><topic>outer layers</topic><topic>oxidases</topic><topic>peroxidase</topic><topic>phenolic acids</topic><topic>soaking</topic><topic>strain differences</topic><topic>Triticum aestivum</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Desvignes, C</creatorcontrib><creatorcontrib>Olivé, C</creatorcontrib><creatorcontrib>Lapierre, C</creatorcontrib><creatorcontrib>Rouau, X</creatorcontrib><creatorcontrib>Pollet, B</creatorcontrib><creatorcontrib>Lullien-Pellerin, V</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics &amp; Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical &amp; Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology &amp; Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts – Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>Calcium &amp; Calcified Tissue Abstracts</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Desvignes, C</au><au>Olivé, C</au><au>Lapierre, C</au><au>Rouau, X</au><au>Pollet, B</au><au>Lullien-Pellerin, V</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of calcium chloride treatments on wheat grain peroxidase activity and outer layer mechanical properties</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2006-08-30</date><risdate>2006</risdate><volume>86</volume><issue>11</issue><spage>1596</spage><epage>1603</epage><pages>1596-1603</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>Wheat grain soaking in calcium solutions was used as a tool to enhance endogenous peroxidase activities and follow potential changes in outer layer mechanical properties and cell wall phenolic profile. Treatment with 10 mmol L⁻¹ calcium chloride was found to increase peroxidase activities in grains from two cultivars differing in kernel hardness, but at a different level. Concomitantly, mechanical properties of the outer layers from treated grains, assessed by uniaxial tension tests, showed significant stiffening depending on wheat cultivar. These changes were also observed in tissues after removal of the outer pericarp but not in each of the isolated layers, suggesting that modification of the mechanical properties occurs at the interface between the aleurone layer and the surrounding tissues. Analyses of the outer layer phenolic acid composition after mild or severe alkaline hydrolysis and of released lignin monomers after thioacidolysis appeared in accordance with the observed changes in tissue mechanical properties and suggest modification of cell wall compound interactions.</abstract><cop>Chichester, UK</cop><pub>John Wiley &amp; Sons, Ltd</pub><doi>10.1002/jsfa.2499</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-8057-5650</orcidid><orcidid>https://orcid.org/0000-0003-4095-3052</orcidid></addata></record>
fulltext fulltext
identifier ISSN: 0022-5142
ispartof Journal of the science of food and agriculture, 2006-08, Vol.86 (11), p.1596-1603
issn 0022-5142
1097-0010
language eng
recordid cdi_hal_primary_oai_HAL_hal_02667275v1
source Wiley-Blackwell Read & Publish Collection
subjects acid hydrolysis
aleurone layer
Biological and medical sciences
Calcium
calcium chloride
cell wall components
Cereal and baking product industries
Chemical compounds
chemical interactions
chemical treatment
cultivars
enzyme activity
Food engineering
Food industries
food processing
food quality
Food science
Fundamental and applied biological sciences. Psychology
Grain
Life Sciences
mechanical properties
outer layers
oxidases
peroxidase
phenolic acids
soaking
strain differences
Triticum aestivum
Wheat
title Effects of calcium chloride treatments on wheat grain peroxidase activity and outer layer mechanical properties
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-13T12%3A40%3A10IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_hal_p&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effects%20of%20calcium%20chloride%20treatments%20on%20wheat%20grain%20peroxidase%20activity%20and%20outer%20layer%20mechanical%20properties&rft.jtitle=Journal%20of%20the%20science%20of%20food%20and%20agriculture&rft.au=Desvignes,%20C&rft.date=2006-08-30&rft.volume=86&rft.issue=11&rft.spage=1596&rft.epage=1603&rft.pages=1596-1603&rft.issn=0022-5142&rft.eissn=1097-0010&rft.coden=JSFAAE&rft_id=info:doi/10.1002/jsfa.2499&rft_dat=%3Cproquest_hal_p%3E29241693%3C/proquest_hal_p%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c4849-6771639c8658de6e7065e86687458027f979c7f737e64c922f18a4c943364b6e3%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=222673593&rft_id=info:pmid/&rfr_iscdi=true