Composition and microstructure of waxy, normal and high amylose barley samples

Journal of Cereal Science

Volumn 26, Issue 2, 1997, Pages 259-264

  Oscarsson, M ^a   Parkkonen, T ^b   Autio, K ^b   Aman P ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Barley; High amylose; Micro structure; Starch; Waxy; gluten

Indexed keywords

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0000291283     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1997.0118     Document Type: Article

References (20)

1. MacGregor, A.W. and Fincher, G.B. Carbohydrates of the barley grain. In 'Barley Chemistry and Technology' (A.W. MacGregor and R.S. Bhatty eds), American Association of Cereal Chemists Inc., St Paul (1993) pp 73-130.
2. Morrison, W.R., Scott, D.C. and Karkalas, J. Variation in the composition and physical properties of barley starches. Starch 38 (1986) 374-379.
3. Gudmundssson, M. and Eliasson, A.-C. Some physical properties of barley starches from cultivars differing in amylose content. Journal of Cereal Science 16 (1996) 95-105.
4. Vashanthan, T. and Bhatty, R.S. Physicochemical properties of small/large granules starches of waxy, regular and high amylose barleys. Cereal Chemistry 73 (1996) 199-207.
5. Vashanthan, T. and Bhatty, R.S. Starch purification after pin milling and air classification of waxy, normal and high amylose barleys. Cereal Chemistry 72 (1995) 379-384.
6. Åman, P. and Graham, H. Analysis of total and insoluble mixed-linked (1→3), (1→4)-β-D-glucans in barley and oats. Journal of Agricultural and Food Chemistry 35 (1987) 704-709.
7. Fincher, G.B. Morphology and chemical composition of barley endosperm cell walls. Journal of the Institute of Brewing 81 (1975) 116-122.
8. Granfeldt, Y., Liljeberg, H., Drews, A., Newman, R. and Björck, I. Glucose and insulin response to barley products. Influence of food structure and amylose/amylopectin ratio. American Journal of Clinical Nutrition 59 (1994) 1075-1082.
9. Oscarsson, M., Salomonsson, A.-C., Andersson, R. and Åman, P. Chemical composition of barley samples focusing on dietary fibre. Journal of Cereal Science 24 (1996) 161-170.
10. Fulcher, R.G., Deneka, T. and Miller, S. Structure/ function relationships in barley quality: analysis by microscopy and quantitative imaging. Barley Genetics VIII (1992) 711-721.
11. Fulcher, R.G. Fluorescence microscopy of cereals. Food Microstructure 1 (1982) 167-175.
12. Wood, P.J., Fulcher, R.G. and Stone, B.A.. Studies on the specificity of interaction of cereal cell wall components with congo red and calcofluor. Specific detection and histochemistry of (1→3), (1→4),-β-D-glucan. Journal of Cereal Science 1 (1983) 95-110.
13. Association of Official Analytical Chemists 'Official methods of analysis', 14th edn, Washington DC, U.S.A. (1984).
14. Åman, P., Westerlund, E. and Theander, O. Determination of starch using a thermostable α-amylase. In 'Methods in Carbohydrate Chemistry' (J.N. BeMiller, D.J. Manners and R.J. Sturgeon eds) Academic Press, New York (1994) pp 111-115.
15. McDonald, A.M.L. and Stark, J.R. A critical examination of procedures for isolation of barley starch. Journal of the Institute of Brewing 94 (1988) 125-132.
16. Torneport, L.J., Salomonsson, A.-C. and Theander, O. Chemical characterization of bromide potato starch. Starch 42 (1990) 413-417.
17. Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. and Smith, F. Colorimetric method for determination of sugars and related substances. Analytic Chemistry 28 (1956) 350-356.
18. Morrison, W.R. and Scott, D.C. Measurement of the dimensions of wheat starch granule populations using a coulter counter with 100-channel analyser. Journal of Cereal Science 4 (1986) 13-21.
19. Parkkonen, T., Härkönen, H. and Autio, K. Effect of baking on the microstructure of rye cell walls and protein. Cereal Chemistry 71 (1994) 58-63.
20. McDonald, A.M.L., Stark, J.R., Morrison, W.R. and Ellis, R.P. The composition of starch granules from developing barley genotypes. Journal of Cereal Science 13 (1991) 93-112.