A Study of Starch Granule Size and Distribution in 29 Barley Varieties

Goering, K. J.; Fritts, D. H.; Eslick, R. F.

doi:10.1002/star.19730250904

Cited by 38 publications

(16 citation statements)

References 3 publications

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“…The large lenticular granules (type A) are 25-40 μm long, are lower in number but represent up to 85-90 % of the total weight of starch. The small (type B), spherical granules are < 10 μm in diameter, representing about 70-95 % of the total number of granules, but only 10-15 % of the total starch weight (Goering et al, 1973b). (See Plate IV in the colour section between pages 230 and 231).…”

Section: Structure Of the Cultivated Barley Kernelmentioning

confidence: 99%

Barley

Arendt¹,

Zannini²

2013

Cereal Grains for the Food and Beverage Industries

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Barley (Hordeum vulgare L.) has been one of the most important food grains since ancient times. Amongst cereals, it ranks fourth in quantity produced and cultivation area in the world. Barley has been cultivated commonly for centuries due its versatility, ability to adapt to unfavourable climate and soil conditions, and superior properties for the malting and brewing industries. The increased interest in barley as a human food ingredient results from studies which have shown barley to be an excellent source of dietary fi bre and, in particular, β-glucan. Barley kernels contain complex carbohydrates (mainly starch), have a low fat content and are moderately well-balanced in terms of protein to meet amino acid requirements, as well as minerals, vitamins (particularly vitamin E) and antioxidant polyphenols. In addition to its use in the production of malt for brewing, barley is used as whole-grain, pearled, raw-grain fl our, whole roastedgrains mature barley fl our and roasted-grain fl our for the production of breakfast cereals, stews, soups, pastas and noodles, as a coffee substitute and in porridges, sauces and baked products (including bread and fl at bread). Given the greater consumer and manufacturer focus on the physiological benefi ts and nutritional properties of barley and associated by-products, newly emerging opportunities exist for the incorporation of barley into human foods.

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Section: Structure Of the Cultivated Barley Kernelmentioning

confidence: 99%

Barley

Arendt¹,

Zannini²

2013

Cereal Grains for the Food and Beverage Industries

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“…The proportions of individual size fractions of starch granules are likely to be influenced by varietal factors. This has been confirmed by a number of authors 2,6,9,15,18 . At the observed variety set, the influence of varieties on the total variability of the ratio of small and large Results obtained by the means of the GFFF method confirmed the highly significant effect of variety (84%).…”

Section: )79087 %2( (-7'977-32mentioning

confidence: 62%

Comparison of the GFFF and LALLS Methods for the Measurement of Starch Granule Size Distribution in Spring Barley Caryopses

Psota

Bohačenko²,

Hartmann

et al. 2002

Journal of the Institute of Brewing

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A newly developed method GFFF (Gravitational Field-Flow Fractionation) and the well known method LALLS (Low Angle Laser Light Scattering) were used to assess starch granule size distribution of ten varieties of spring barley. As a distribution criterion, the ratio of starch granule content larger than 8 mm (type A) and smaller than 8 mm (type B) was chosen. Both methods divided the observed set in a similar way. Varieties Akcent, Forum and Atribut formed a variety set with the highest ratio of large and small starch granules. Varieties Scarlet and Kompakt had intermediate ratios. The remaining five varieties Amulet, Novum, Olbram, Tolar and Krona had the lowest ratios of large and small starch granules. Statistical analysis showed that there was a highly significant correlation between the GFFF and LALLS methods.

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“…Raeker et al (1998) who tested the size distribution of starch granules by the method LALLS in 34 samples of 12 wheat varieties cultivated in eastern part of the USA recorded marked variety differences. Important variety differences in size of starch granules were also recorded with malting barley, even compared with the results from the sites of very different agro-ecological conditions (Goering et al 1973). Psota et al (2000) found statistically significant differences among small and great starch granules between spring barley varieties Novum and Kompakt.…”

Section: Resultsmentioning

confidence: 81%

Evaluation of size distribution of starch granules in selected wheat varieties by the Low Angle Laser Light Scattering method

Capouchová¹,

Petr²,

Marešová³

2003

PLANT SOIL ENVIRON

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The distribution of the size of wheat starch granules using the method LALLS (Low Angle Laser Light Scattering), followed by the evaluation of the effect of variety, experimental site and intensity of cultivation on the vol. % of the starch A (starch granules > 10 µm) was determined. The total starch content and crude protein content in dry matter of flour T530 in selected collection of five winter wheat varieties were determined. Vol. % of the starch A in evaluated collection of wheat varieties varied between 65.31 and 72.34%. The effect of a variety on the vol. % of starch A seemed to be more marked than the effect of site and intensity of cultivation. The highest vol. % of starch A reached evaluated varieties from the quality group C, i.e. varieties unsuitable for baking utilisation (except variety Contra with high total content of starch in dry matter of flour T530, but relatively low vol. % of starch A). A low vol. % of starch A was also found in the variety Hana (very good variety for baking utilisation). Certain variety differences followed from the evaluation of distribution of starch fractions of starch granules, forming starch A. In the case of varieties Hana, Contra and Siria higher representation of fractions up to 30 µm was recorded, while starch A in the varieties Estica and Versailles was formed in higher degree by size fractions of starch granules over 30 µm and particularly size fraction > 50 µm was greatest in these varieties of all evaluated samples. With increasing total starch content in dry matter of flour T530 the crude protein content decreased; the vol. % of starch A not always increased proportionally with increasing total starch content.

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A Study of Starch Granule Size and Distribution in 29 Barley Varieties

Cited by 38 publications

References 3 publications

Barley

Barley

Comparison of the GFFF and LALLS Methods for the Measurement of Starch Granule Size Distribution in Spring Barley Caryopses

Evaluation of size distribution of starch granules in selected wheat varieties by the Low Angle Laser Light Scattering method

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