Influence of the Hulless, Waxy Starch and Short-awn Genes on the Composition of Barleys

Xue, Qingwu; Wang, L.; Newman, Rosemary K.; Newman, C. W.; Graham, H.

doi:10.1006/jcrs.1996.0114

Cited by 70 publications

(61 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Furthermore, high β-glucan contents must not necessarily go along with increased health enhancing properties unless the extractability and/or digestibility are not considered (Xue et al, 1997).…”

Section: Importance Of Barley As Food Ingredientmentioning

confidence: 99%

“…Cultivation of hulless barley is as old as that of hulled barley but is less common worldwide due to significantly lower yields and only minor breeding activities (Atanassov et al, 2001;Pandey et al, 2006). Compared to hulled barley, the free-threshing character of hulless barley proportionally increases contents of protein and the limiting amino acids lysine and thereonine, respectively, (Baidoo & Liu, 1998;Bhatty, 1999) and as well levels of β-glucan but lowers contents of insoluble dietary fibre components (Xue et al, 1997;Baidoo & Liu, 1998). …”

mentioning

confidence: 99%

See 1 more Smart Citation

Hulless Barley – A Rediscovered Source for Functional Foods Phytochemical Profile and Soluble Dietary Fibre Content in Naked Barley Varieties and Their Antioxidant Properties

Siebenhandl-Ehn¹,

Kinner²,

Leopold³

et al. 2011

Phytochemicals - Bioactivities and Impact on Health

View full text Add to dashboard Cite

Section: Importance Of Barley As Food Ingredientmentioning

confidence: 99%

mentioning

confidence: 99%

Hulless Barley – A Rediscovered Source for Functional Foods Phytochemical Profile and Soluble Dietary Fibre Content in Naked Barley Varieties and Their Antioxidant Properties

Siebenhandl-Ehn¹,

Kinner²,

Leopold³

et al. 2011

Phytochemicals - Bioactivities and Impact on Health

View full text Add to dashboard Cite

“…[22] It was also observed that adding autoclaving cooling cycles increased the resistance of polymorph B to enzymatic hydrolysis. [23] Based on these studies, we hypothesized that using several cycles for the production of RSIII will lead to fractions with different degrees of lamellar order. Characterization of these fractions will S. Zabar, E. Shimoni, H. Bianco-Peled Figure 11.…”

Section: Resultsmentioning

confidence: 99%

Development of Nanostructure in Resistant Starch Type III during Thermal Treatments and Cycling

Zabar

Shimoni

Bianco‐Peled

2008

Macromolecular Bioscience

View full text Add to dashboard Cite

The effect of recrystallization temperature on the lamellar structure of RSIII samples was studied using XRD and SAXS. The polymorph type could be manipulated in a controlled manner, independently of the plant source. In RSIII from corn starch and from high-amylose corn starch, retrogradation at a low temperature led to the formation of polymorph B with lamellas arranged in long-range periodicity, whereas retrogradation at a high temperature led to the formation of polymorphs A and V with no defined periodicity. The retrogradation temperature of wheat starch did not have a major effect on its nanostructure. For both polymorphs, the enzymatic degradation decreased as the degree of order within the crystal increased.

show abstract

“…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).…”

Section: Resultsunclassified

“…O amido é o principal componente dessa fração, o qual representa de 40 a 80% do valor energético total da alimentação diária dos seres humanos (Freitas, 2002). Molina-Cano et al (1997) e Xue et al (1997) verificaram valores de amido, em grãos de cevada, entre 52,7 e 59,6%.…”

Section: Resultsunclassified

Caracterização nutricional de grãos integrais e descascados de cultivares de cevada

Mayer

Fuke

Nörnberg

et al. 2007

Pesq. agropec. bras.

View full text Add to dashboard Cite

Resumo -O objetivo deste trabalho foi determinar a composição de nutrientes de grãos de diferentes cultivares de cevada, na forma integral e descascada, e classificá-los em grupos com características nutricionais distintas. Foram utilizadas amostras de 17 cultivares, da Embrapa Trigo, Passo Fundo, RS, da safra de 2005. As determinações químicas foram realizadas de acordo com os métodos de análise oficial da AOAC Internacional. Foram observadas diferenças significativas entre grãos integrais de cultivares para proteína bruta, cinzas, extrato etéreo, fibra total e carboidratos não-fibrosos, porém, os teores de fibra insolúvel e fibra solúvel não diferiram. Em grãos descascados, foram observadas diferenças em todos os parâmetros analisados. Com exceção da fração de carboidratos não-fibrosos, o processo de descascamento promoveu redução em todas as frações avaliadas, em especial nos teores de fibra total e fibra insolúvel. Diferenças na composição bromatológica ocorreram devido à variabilidade genética das cultivares e ao descascamento.Termos para indexação: Hordeum vulgare, fibra alimentar, fibra insolúvel, fibra solúvel, proteína bruta. Chemical characterization of covered and hulness barley cultivarsAbstract -The objective of this work was to determine the chemical composition of different covered and hulness barley cultivars grains and to classify them according to distinctive nutritional groups. Seventeen cultivars from 2005 crop of Embrapa Trigo, Passo Fundo, RS, Brazil, were utilized. The chemical determinations were based on Official Methods of Analysis of the AOAC International. Significative differences between integral cultivars in relation to crude protein, ash, ether extract, total fiber and non-fibrous carbohydrate were observed, however, there were no differences for fiber content and soluble fiber. In the hulness grain, differences were observed. The non-fibrous carbohydrate was an exception and, in this case, the hull's process promoted the fraction's reduction, specially in the total fiber and insoluble fiber content. Variation in the bromatological composition occurs because of the genetic variability of cultivars and due to the hulness.Index terms: Hordeum vulgare, dietary fiber, insoluble fiber, soluble fiber, crude protein. IntroduçãoA cevada (Hordeum vulgare) é produzida no Brasil em escala comercial desde 1930 e se constitui em uma opção como cultura de inverno. A área cultivada nos últimos anos aumentou substancialmente, passando de 57.018 hectares, em 1992, para 137.664, em 2000. O Rio Grande do Sul é o maior produtor (IBGE, 2007). Além disso, a cultura da cevada ocupa a quarta posição no mercado econômico mundial.Desde o início, a produção brasileira vem sendo feita em resposta à demanda da indústria de malte cervejeiro, sendo que o grão também é utilizado, em pequena escala, na industrialização de bebidas destiladas e na composição de farinhas ou flocos para panificação, na produção de medicamentos e na formulação de produtos dietéticos e de sucedâneos de café (Minella, 2007). No entanto,...

show abstract

Influence of the Hulless, Waxy Starch and Short-awn Genes on the Composition of Barleys

Cited by 70 publications

References 0 publications

Hulless Barley – A Rediscovered Source for Functional Foods Phytochemical Profile and Soluble Dietary Fibre Content in Naked Barley Varieties and Their Antioxidant Properties

Hulless Barley – A Rediscovered Source for Functional Foods Phytochemical Profile and Soluble Dietary Fibre Content in Naked Barley Varieties and Their Antioxidant Properties

Development of Nanostructure in Resistant Starch Type III during Thermal Treatments and Cycling

Caracterização nutricional de grãos integrais e descascados de cultivares de cevada

Contact Info

Product

Resources

About