보리에서 育成된 몇가지 澱粉 isogenic line의 澱粉粒 形態 및 理化學的 特性

Granular shape and physico-chemical properties of starch isogenic lines bred in barley(hordeum vulgare L.)

Several isogenic lines to study the effects of chemical structure and/or granular shape of the endosperm starch on the quality of barley were bred by combining three pairs of genes, of waxy or non-waxy, fractured or round starch granule, and shrunken or plump endosperm. In granular shape, fractured starch granule generally showed less small compare to those of round starch granule. Although chemical compositions of the endosperms did not differ widely, the highest in sedimentation values and β-glucan viscosities were showed by the lines having waxy and round starch endosperms, the lowest by the lines having non-waxy and fractured starch endosperms. The increasing patterns of the swelling powers with the heating temperatures differed among the bred lines and amylogram patterns showed that the waxy lines had lower gelatinization temperatures and higher peak viscosities than non-waxy lines.