Differential effects of genetically distinct mechanisms of elevating amylose on barley starch characteristics

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dc.contributor.authorRegina, Aen_AU
dc.contributor.authorBlazek, Jen_AU
dc.contributor.authorGilbert, EPen_AU
dc.contributor.authorFlanagan, BMen_AU
dc.contributor.authorGidley, MJen_AU
dc.contributor.authorCavanagh, Cen_AU
dc.contributor.authorRal, JPen_AU
dc.contributor.authorLarroque, Oen_AU
dc.contributor.authorBird, ARen_AU
dc.contributor.authorLi, ZYen_AU
dc.contributor.authorMorell, MKen_AU
dc.date.accessioned2014-04-11T04:40:41Zen_AU
dc.date.available2014-04-11T04:40:41Zen_AU
dc.date.issued2012-07-01en_AU
dc.date.statistics2014-04-11en_AU
dc.description.abstractThe 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.en_AU
dc.identifier.citationRegina, 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.2012.04.054en_AU
dc.identifier.govdoc4449en_AU
dc.identifier.issn0144-8617en_AU
dc.identifier.issue3en_AU
dc.identifier.journaltitleCarbohydrate Polymersen_AU
dc.identifier.pagination979-991en_AU
dc.identifier.urihttp://dx.doi.org/10.1016/j.carbpol.2012.04.054en_AU
dc.identifier.urihttp://apo.ansto.gov.au/dspace/handle/10238/5421en_AU
dc.identifier.volume89en_AU
dc.language.isoenen_AU
dc.publisherElsevier Science Ltden_AU
dc.subjectBarleyen_AU
dc.subjectStarchen_AU
dc.subjectNuclear magnetic resonanceen_AU
dc.subjectEndospermen_AU
dc.subjectMaizeen_AU
dc.subjectRiceen_AU
dc.titleDifferential effects of genetically distinct mechanisms of elevating amylose on barley starch characteristicsen_AU
dc.typeJournal Articleen_AU
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