Chemical characterization of Brazilian hulless barley varieties, flour fractionation, and protein concentration

Abstract

Even though hulless barley is widely known due to its nutritional potential, in Brazil it is only grown at a few agricultural experimental stations. There is no published data about the chemical composition of Brazilian hulless barley varieties; however, research laboratories have studied their agronomical characteristics. The objectives of this study were to present the chemical characterization and effect of flour fractionation on protein concentration of six Brazilian hulless barley varieties, namely IAC IBON 214/82, IAC 8612/421, IAC 8501/31, IAC 8501/12, IAPAR 39-Acumaí, and IAC 8501/22. The analyses included: ash, ether extract, total protein, starch, total insoluble and soluble dietary fiber, and beta-glucans. Flour fractionation was carried out by sieving. The flour fractions were evaluated for crude protein, protein, and protein and non-protein nitrogen. Chemical composition varied (P < 0.05) among all the varieties. IAC 8501/22, IAC 8501/31, and IAC 8501/12 showed the highest protein content (15.69, 15.25, and 14.94% respectively). Differences (P < 0.05) among the protein of the fractionated flours were detected, and might be attributed primarily to genetic background since all varieties were grown under the same environmental conditions. Fractionating the flour increased the total protein content, in some fractions, by up to 2%. These results may be useful in the food industry for the selection of hulless barley varieties for human consumption and to produce substantially protein-enriched flour fractions.

The effect of the changed amylose and amylopectin ratio on the selected qualitative parameters in spring barley (Hordeum vulgare L.) grain

“…to 66.33% d.m.) were in agreement with those previously reported by HELM & FRANCISCO (2004). We found statistically signifi cant diff erences between genotypes divided by the type of grain (hulled vs. hull-less) and also by the starch character (standard vs. waxy) in average starch contents as follows: hull-less genotypes with the standard starch composition (64.8% d.m.)…”

Development of a Cost Effective Medium for Production of Bacillus Thuringiensis Bioinsecticide Using Food Barley

“…Such an improvement was of a great interest whilst calculating the cost of bioinsecticide production, and this study showed that interestingly, commercialgrade starch can be substituted by barley flour which has 57-63% starch in its chemical composition (Grausgruber et al 2004). Moreover, hull-less barley usually has a higher total protein content (12.5-15.9%) than hulled barley and other cereals (Linko et al 1989;Helm and Francisco 2004) and such proteins can be used as the second nitrogen source for the bulk production of B. thuringiensis The other medium (A), with a relatively more expensive ingredient (commercial-grade starch), requires a longer cultivation period especially during BTA production, and thus has higher overall production costs. The toxin production yield of B. thuringiensis strains produced in our proposed medium (the soybean-based medium B) was comparable to the levels obtained using other media.…”

“…Hull-less or naked barley is a genetically improved variety that allows easier removal of a hull. It was investigated as whole grain for several potential new applications (Helm and Francisco 2004). In Iran, barley is cultivated on 1.83 million hectares of land under diverse and vari-able agro-climatic conditions.…”

Caracterização nutricional de grãos integrais e descascados de cultivares de cevada

“…A fração de FS é composta em grande parte por β-glucanas (Xue et al, 1997;Helm & De Francisco, 2004). As β-glucanas reduziram a taxa de colesterol sanguíneo, principalmente em indivíduos hipercolesterolêmicos (Behall et al, 2004), e atenuaram a resposta glicêmica, o que sugere sua utilização no controle ou retardo do agravamento dessas doenças (Gutkoski & Trombeta, 1999;Li et al, 2003).…”

“…Existe variação quanto à composição química de grãos de diferentes cultivares de cevada avaliadas (Oscarsson et al, 1996;Molina-Cano et al, 1997;Helm & De Francisco, 2004;HoltkjØlen et al, 2007) e de outros grãos, tais como aveia (Gutkoski & Trombetta, 1999;Monteiro, 2005), arroz (Freitas, 2002), milho (Callegaro et al, 2005) e feijão (Ribeiro et al, 2005;Londero et al, 2006).…”