Swelling and gelatinization of cereal starches. V. Riso mutants of Bomi and Carlsberg II barley cultivars
1993
Tester, R.F. | Morrison, W.R. | Schulman, A.H.
Starch content, starch granule dimensions and physico-chemical properties were studied in Bomi and in Riso mutants of Bomi and Carlsberg II barley cultivars. The mutants all showed evidence of impaired synthesis of starch, reflected in lower starch contents and in the number and sizes of the large A-type and small B-type starch granules. No major mutants for starch structure (such as waxy, high-amylose or amylose extender) were found. Variations in amylose and lipid contents were mostly what would be expected in starches from immature or developing normal (non-mutant) barleys, but lipid content was very low in Riso 527 and very high in Riso 17. No major differences in the chain length profiles of debranched amylopectins (AP) were detected. Gelatinization temperatures were 57.1-58.9 degrees C, except in Riso 17, 56 and 527 (54.4-55.1 degrees C). Gelatinization enthalpies, delta H, and the gelatinization enthalpy of the AP fraction, delta H(AP), were normal (8.5-9.4 and 11.7-12.2 J/g, respectively), except in Riso 17 and 527, where they were low (5.9 and 6.4, 8.4 and 8.5 J/g, respectively) and in Riso 1508, where they were high (10.9 and 14.4 J/g, respectively). Swelling factors at 80 degrees C, above the gelatinization temperature range, were inversely correlated with lipid content, and were within the range found previously for normal, fully-mature barley starches.
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