Abstract Minor compounds of cereal grains such as lipids and cell wall polysaccharides play an important role in their milling properties, their transformation into baked cereal products and their nutritional properties. These effects are mainly due to their interactive properties, such as their ability to absorb large amounts of water for polysaccharides or to interact with starch polymers and proteins for lipids. Environmental stress induced by climate change and regulations for environmentally friendly agriculture can interfere with the biosynthesis of these minor grain compounds as well as the main compounds starch and protein. Indeed, the metabolic networks of all components of the endosperm of grains are closely associated. Therefore, in the context of climate change and agricultural sustainability, lipids and cell wall polysaccharides may be affected. Contrasting with a plethora of studies reporting the impact of environment and fertilizer on cereal proteins, there is a real lack of information on this particular topic for these minor compounds. However, our knowledge of the physico-chemical properties and biosynthesis of these minor compounds allows us to assess the likely strong impact of environmental and agronomic constraints on the relationships between cell wall polysaccharides, lipids and cereal quality.

中文翻译：

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微量成分与小麦品质：气候变化展望

摘要 谷物中的微量化合物，如脂质和细胞壁多糖，在其研磨特性、转化为烘焙谷物产品及其营养特性方面发挥着重要作用。这些影响主要是由于它们的相互作用特性，例如它们能够吸收大量水以获得多糖或与淀粉聚合物和蛋白质相互作用以获得脂质。气候变化引起的环境压力和环保农业法规会干扰这些次要谷物化合物以及主要化合物淀粉和蛋白质的生物合成。事实上，谷物胚乳所有成分的代谢网络密切相关。因此，在气候变化和农业可持续性的背景下，脂质和细胞壁多糖可能会受到影响。与大量报告环境和肥料对谷物蛋白质影响的研究相比，对于这些次要化合物，确实缺乏关于这一特定主题的信息。然而，我们对这些微量化合物的理化特性和生物合成的了解使我们能够评估环境和农艺限制对细胞壁多糖、脂质和谷物质量之间关系的可能产生的强烈影响。