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Studies on the Biosynthesis of Starch Granules . Part 5. Properties of the Starch Components of Normal Barley, and Barley with Sturch of High Amylose‐Content, During Growth
Author(s) -
Banks W.,
Greenwood C. T.,
Muir D. D.
Publication year - 1973
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19730250502
Subject(s) - amylose , amylopectin , starch , chemistry , polysaccharide , food science , biochemistry , botany , biology
Changes in the molecular components of barley starch, from related genotypes of barley differing in amylose‐content, have been investigated over the period of reserve‐starch deposition in the plants. Striking similarities in the changes in amylose‐contents, and in the fine structure of component amylose and amylopectin fractions, were observed over this period, despite the large differences in the types of starch.