KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)
- Volume 39 Issue 1
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- Pages.63-72
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- 1994
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- 0252-9777(pISSN)
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- 2287-8432(eISSN)
Cooking and Milling Characteristics of Several Barley Starch Isogenic Lines
보리의 전분 Isogenic line들의 취반 및 제분 특성
Abstract
The relationships among the endosperm structure, physicochemical characteristics and cooking and milling properties were examined in this study by using the isogenic lines which have the same genetic background except starch characteristics. The isogenic lines were bread by combining three pairs of genes, of waxy or non-waxy, fractured or round starch granule, and shrunken or plump endosperm. Although grains weight and chemical compositions of the endosperms did not differ widely, but cooking qualities, amylose contents,
보리의 이용성을 검토하기 위하여, 찰성 부정형 Shrunken endosperm 유전자를 결합하여 육성한 Isogenic line을 이용하여, 취반 및 제분에 대한 제특성을 조사한 바 그 결과를 요약하면 다음과 같다. 1. 보리의 배유 전분 특성이 다른 Isogenic type 간에 정곡 천립중, 회분, 단백질 함량은 별차이가 없었으나 Amylose함량,