β-glucan content and viscosity of extracts from waxy barley

Ullrich, S. E.; Clancy, J. A.; Eslick, R. F.; Lance, R. C. M.

doi:10.1016/s0733-5210(86)80030-3

Cited by 76 publications

(37 citation statements)

References 11 publications

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“…The -glucan contents of the eight commercial varieties selected for this study were within the normal variation reported for barley (40). Because the intake of -glucans may be related to human health (12,38), there is an increasing interest in the documentation of -glucan content in raw materials, as well as in final products.…”

Section: Flour Propertiessupporting

confidence: 54%

Roasted Barley Foods: Processing and Varietal Differences AffectingKoloandTihni, Traditional Grain Products in Northern Ethiopia

et al. 2013

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Section: Flour Propertiessupporting

confidence: 54%

Roasted Barley Foods: Processing and Varietal Differences AffectingKoloandTihni, Traditional Grain Products in Northern Ethiopia

et al. 2013

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“…However, waxy barleys generally have lower hot water extract values, and higher β-glucan content and cell wall modification levels (Ullrich et al 1986;Swanston 1996). These factors complicate any interpretation of the impact of changes on starch properties.…”

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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“…Barley is rich in spontaneous and induced mutants that have been used throughout the world in different barley breeding programmes. 1 Mutant kernel traits that affect end-use quality are, for example, high protein content, high lysine content, 2 low and high bglucan content, 3 waxy endosperm 4 and high amylose starch. 5 Barley differs greatly in chemical characteristics, due to genotype and environment and the interaction between the two.…”

Section: Introductionmentioning

confidence: 99%

“…The content of b-glucan has been reported to vary between 30 and 70 g kg À1 and the content of arabinoxylan between 40 and 70 g kg À1 . 4,8,9 Most physical characteristics of barley, as well as of other grains and seeds, are normally distributed. 10 Although the difference between individual grains in a bulk sample may vary considerably, usually only the mean values are measured.…”

Section: Introductionmentioning

confidence: 99%