Please use this identifier to cite or link to this item:
|Title:||Differential effects of genetically distinct mechanisms of elevating amylose on barley starch characteristics|
Nuclear magnetic resonance
|Publisher:||Elsevier Science Ltd|
|Citation:||Regina, A., Blazek, J., Gilbert, E., Flanagan, B. M., Gidley, M. J., Cavanagh, C., Ral. J. P., Larroque. O., Bird, A. R., Li, Z., & Morell, M. K. (2012). Differential effects of genetically distinct mechanisms of elevating amylose on barley starch characteristics. Carbohydrate Polymers, 89(3), 979-991. doi:10.1016/j.carbpol.2012.04.054|
|Abstract:||The relationships between starch structure and functionality are important in underpinning the industrial and nutritional utilisation of starches. In this work, the relationships between the biosynthesis, structure, molecular organisation and functionality have been examined using a series of defined genotypes in barley with low (<20%), standard (20–30%), elevated (30–50%) and high (>50%) amylose starches. A range of techniques have been employed to determine starch physical features, higher order structure and functionality. The two genetic mechanisms for generating high amylose contents (down-regulation of branching enzymes and starch synthases, respectively) yielded starches with very different amylopectin structures but similar gelatinisation and viscosity properties driven by reduced granular order and increased amylose content. Principal components analysis (PCA) was used to elucidate the relationships between genotypes and starch molecular structure and functionality. Parameters associated with granule order (PC1) accounted for a large percentage of the variance (57%) and were closely related to amylose content. Parameters associated with amylopectin fine structure accounted for 18% of the variance but were less closely aligned to functionality parameters. © 2012, Elsevier Ltd.|
|Gov't Doc #:||4449|
|Appears in Collections:||Journal Articles|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.