Changes in Nonstructural Carbohydrate Fractions of Developing Spring Wheat Kernels1

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Abstract
Nonstructural carbohydrate fractions were studied at four stages of kernel development of wheat (Triticum aestivum L. em. Thell.) to quantify the amounts present and differentiate sucrose from the glucofructan (GF) fractions. We accomplished this by using different ethanol concentrations to extract different oligosaccharide fractions followed by hydrolysis with acid or incubation with takadiastase enzyme. Concentrations of ethanol from 100 to 60% yielded steadily increasing perc.entages of nonstructural carbohydrates, indicating a series of GF of increasing chain length. Glucose to fructose ratios of 1:14 were found in GF extracted with 60% ethanol from the residue of the 70% ethanol extraction.Carbohydrate content/kernel gave a clearer picture of nonstructural carbohydrate changes with maturation of the grain than did concentration. The glucose, fructose, and glucofructan contents reached maxima before the phase of rapid starch synthesis, but then decreased as the kernels matured. Sucrose content, however remained high during the rapid phase of starch accumulation before decreasing at Kernel maturity.

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