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Amylose and β‐Glucan Content of New Waxy Barleys
Author(s) -
Ajithkumar Anu,
Andersson Roger,
Christerson Therese,
Åman Per
Publication year - 2005
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.200400389
Subject(s) - amylopectin , amylose , chemistry , glucan , cultivar , hordeum vulgare , starch , size exclusion chromatography , chromatography , polysaccharide , food science , gel permeation chromatography , biochemistry , poaceae , botany , biology , enzyme , polymer , organic chemistry
Starch was isolated from four new waxy barleys and compared with normal and high‐amylose barley starch. The waxy barley samples were selected lines from crosses of Swedish hulled and naked barley cultivars with the cultivar Azhul as donor of the waxy gene. The starches from the waxy barley samples were found to contain 0.7–2.6% amylose when determined iodimetrically by amperometric titration and 0.0–0.9% when determined by size exclusion chromatography after debranching. However, Sepharose CL‐2B elution profiles of the starches detected by iodine staining showed that all four waxy samples were free from detectable amounts of amylose. The amylopectin starches were found to contain a small polysaccharide fraction with molecular size smaller than amylopectin, with an iodine staining λ max range of 550–600 nm. The water extractable and acid extractable β‐glucan contents in the waxy barley cultivars were generally found to be higher than those in normal barley.