The relationship between the viscosity of an acid flour extract of barley and its beta-glucan content [acid extract, high lysine]
1979
Aastrup, S.
The relationship between the viscosity of an acid flour extract and the acid-soluble, acid-insoluble and total Beta-glucan content of barley flour has been investigated. The extract viscosity was found to be closely related (R('2) 0.99, S.E.E. =0.19) to the content of soluble Beta-glucan. It is concluded that the acid-soluble Beta-glucans from 14 of the 18 different genotypes studied have a similar structural nature. Genotypes containing the lys-3a allele were found to have very low extract viscosities and Beta-glucan contents. Quick and accurate methods are described for measuring viscosities of acid extracts made from flour derived from grains of a single plant and flour derived from a single grain. These methods can be used to screen plants for their soluble Beta-glucan content in a plant breeding program
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