Physiology of Cereal Grain II. Starch Granule Formation in the Developing Barley Kernel

May, LH; Buttrose,

doi:10.1071/bi9590146

Cited by 74 publications

(25 citation statements)

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“…The large granules, designated A type, are round in shape and contain 70-80% amylose. The small, spherical, B type granules, contain 40-80% amylose (May and Buttrose 1959;Evers et al 1999).…”

Section: Starchmentioning

confidence: 99%

Molecular basis of barley quality

Fox¹,

Panozzo²,

Li³

et al. 2003

Aust. J. Agric. Res.

162

163

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Abstract. The quality of barley for the range of end uses from animal feed to brewing is determined by many genes, making the breeding of new barley varieties difficult. Understanding of the molecular basis of barley quality has been advanced by biochemical studies. More recently, molecular genetic tools are allowing the analysis of the biochemical factors contributing to grain quality. Many genetic loci influencing key quality attributes have been identified by gene mapping. Limited success has been reported in using this information to select for quantitative trait loci for these quality traits in plant breeding. Genomic techniques allowing more detailed analysis of variations in the barley genome in relation to quality promise to extend significantly the value of molecular genetic approaches to barley quality improvement. Definition of the genetic basis of malting quality requires the identification of the genes involved in germination and endosperm modification. Feed quality remains difficult to define. Recent advances are likely to accelerate the rate of discovery, providing new options for analysis of barley quality.

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Section: Starchmentioning

confidence: 99%

Molecular basis of barley quality

Fox¹,

Panozzo²,

Li³

et al. 2003

Aust. J. Agric. Res.

162

163

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“…The case of starch granules is relevant to timekeeping at a subcellular level. The imprinted traces are seen here as daily growth layers (Meyer, 1895;May & Buttrose, 1959;Buttrose, 1962). Systematic investigations have shown the influence of genetic and metabolic factors in the construction of the layers.…”

Section: In Levels Oe Timekeeping Structuresmentioning

confidence: 99%

“…Systematic investigations have shown the influence of genetic and metabolic factors in the construction of the layers. In fact, it is probable that both an endogenous rhythm and fluctuating environmental factors contribute, their respective importance being species-specific (May & Buttrose, 1959;Buttrose, 1962;Frey-Wyssling & Muhlethaler, 1965;Jenner, 1982). The morphogenesis of helicoidal walls provides an exceptional example, the importance of which is twofold: it is an oscillatory and subcellular example, and the movement of the constituent subunits mimics the movement of the hands of a clock, characteristics which may justify a comparison with horologic systems.…”

Section: In Levels Oe Timekeeping Structuresmentioning

confidence: 99%

The Helicoidal Cell Wall as a Time Register*

Vian

Roland

1987

New Phytologist

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Summary Helicoidal cell walls are characterized by an oscillatory shift in the arrangement of cellulose microfibrils somewhat reminiscent of the rotating movement of the hands of a clock. The periodic movement can be sustained or perturbed. Thus, the helicoidal cell wall presents a temporal reading. Sensitive to temporal signals, the cell wall keeps a record of cellular events and registers very small variations, storing data at a subcellular level. The present paper emphasizes some aspects of the helicoidal cell wall relevant to timekeeping, revealing its dynamics and flexibility and leading to the question of the mechanisms of its construction.

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“…The main component of barley caryopses endosperm is starch in the form of large (type A) and small (type B) starch granules (May & Buttrose 1959). According to the literature, the small starch granules generally make about 90% of the total number of the granules present but only about 10% of the total starch weight (e.g.…”

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confidence: 99%

Brewing trials with spring and winter barley varieties

Mikyška¹,

Psota²,

Hrabák³

2012

Czech J. Food Sci.

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Mikyška A., Psota V., Hrabák M. (2012): Brewing trials with spring and winter barley varieties. Czech J. Food Sci., 30: 27-34.The effects of a set of barley varieties on the brewing process and quality of beer production intermediaries were studied in trial brews (40 l) prepared using the two-mash decoction process. The varieties included in the trial were selected based on the starch granule size distribution determined previously. A significant effect of the varieties on the saccharification time of both mashes was determined. The highest saccharification rate in brews was achieved with the variety Jersey; the saccharification time of the 1 st and 2 nd mash with the variety Tiffany was markedly longer.The varieties with a greater fraction of large starch granules (Tiffany and Luxor) exhibited a higher haze with sweet wort as well as hopped wort compared to the varieties with a low fraction of large starch granules (Jersey and Tolar). The effect on the lautering time was not demonstrated. Pronounced varietal differences were determined in the extract balance of the brewing process. The varieties Tiffany and Luxor exhibited significantly lower extract yields. The malts from these varieties had lower laboratory extracts and higher extract losses in spent grains. The effect of the variety on the sacharide composition in hopped wort was confirmed. The proportion of fermentable saccharides in hopped wort extract rose from the variety Tiffany (66.9%) to the variety Jersey (83.6%). A significant difference in the final attenuation was also determined (76% in beers prepared from the varieties Tiffany and Luxor compared to 81.5% from the Jersey variety).

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Physiology of Cereal Grain II. Starch Granule Formation in the Developing Barley Kernel

Cited by 74 publications

References 0 publications

Molecular basis of barley quality

Molecular basis of barley quality

The Helicoidal Cell Wall as a Time Register*

Brewing trials with spring and winter barley varieties

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