Relationships between protein content, starch molecular structure and grain size in barley

Yu, Wenwen, Tan, Xinle, Zou, Wei, Hu, Zhenxia, Fox, Glen P., Gidley, Michael J. and Gilbert, Robert G. (2017) Relationships between protein content, starch molecular structure and grain size in barley. Carbohydrate Polymers, 155 271-279. doi:10.1016/j.carbpol.2016.08.078

Author Yu, Wenwen
Tan, Xinle
Zou, Wei
Hu, Zhenxia
Fox, Glen P.
Gidley, Michael J.
Gilbert, Robert G.
Title Relationships between protein content, starch molecular structure and grain size in barley
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
Publication date 2017-01-02
Year available 2016
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2016.08.078
Open Access Status Not yet assessed
Volume 155
Start page 271
End page 279
Total pages 9
Place of publication Kidlington, Oxford, United Kingdom
Publisher Pergamon Press
Language eng
Subject 2507 Polymers and Plastics
1605 Organic Chemistry
2505 Materials Chemistry
Abstract Correlations among barley protein, starch molecular structure and grain size were determined using 30 barley samples with variable protein contents. Starch molecular structure was characterized by fluorophore-assisted carbohydrate electrophoresis and by size-exclusion chromatography (SEC, also termed GPC). The chain-length distributions of amylopectin were fitted using a mathematical model reflecting the relative activities of starch branching enzymes and starch synthase enzymes. Increased protein content significantly and negatively correlated with higher amounts of amylose with longer chains (degree of polymerization, DP 1600–40000) while barley grain sizes positively associated with starch contents. Protein content also positively correlated with the proportion of longer chains of amylopectin (DP 34–100). These results showed that the enzyme activities of starch synthases change with protein content, leading to altered starch contents, structures and grain sizes. From this perspective, selecting for large grain size (or low protein content) does not necessarily relate to starch structure, although may suggest long chains of amylopectin. Measuring starch structure could give a good indication of process performance in human food, animal feed and brewing, as all these structural features contribute to significant functional properties.
Keyword Barley
Molecular structure
Q-Index Code C1
Q-Index Status Provisional Code
Grant ID C1304013151101138
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
Queensland Alliance for Agriculture and Food Innovation
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