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

Regina, Ahmed, Blazek, Jaroslav, Gilbert, Elliot, Flanagan, Bernadine M., Gidley, Michael J., Cavanagh, Colin, Ral, Jean-Philippe, Larroque, Oscar, Bird, Anthony R., Li, Zhongyi and Morell, Matthew 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


Author Regina, Ahmed
Blazek, Jaroslav
Gilbert, Elliot
Flanagan, Bernadine M.
Gidley, Michael J.
Cavanagh, Colin
Ral, Jean-Philippe
Larroque, Oscar
Bird, Anthony R.
Li, Zhongyi
Morell, Matthew K.
Title Differential effects of genetically distinct mechanisms of elevating amylose on barley starch characteristics
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
1879-1344
Publication date 2012-07
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2012.04.054
Volume 89
Issue 3
Start page 979
End page 991
Total pages 13
Place of publication Oxford, United Kingdom
Publisher Pergamon
Collection year 2013
Language eng
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.
Keyword Amylose
Amylopectin
Barley
Starch
Nmr
Saxs
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Available online: 28 April 2012.

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2013 Collection
Centre for Nutrition and Food Sciences Publications
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 16 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 18 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Mon, 23 Jul 2012, 17:20:39 EST by System User on behalf of Centre for Nutrition and Food Sciences