• Applied Biological Chemistry
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• v.40 no.4
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• pp.301-306
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• 1997

This study is presented to investigate the physico-chemical properties and qualities for the starch isogenic lines bred in barley(Hordeum vulgare L.).The pearling yield showed higher value in Franubet and Wafranubet than others, but the whiteness of pearled barley varied with the cultivars. The milling rate showed excellence in Franubet, fractured granular lines, whereas that of the waxy and round endosperm isogenic lines is poor. Franubet, the lines having fractures starch granule, was highest in starch content. The highest value in swelling power and water-binding capacity of the barley was proved by the lines having waxy and fractured starch endosperms. The amylogram patterns indicated that the waxy lines such as Wanubet and Wafranubet have lower initial gelatinization temperature and higher maximum viscosity than those of the normal lines. ${\beta}-Glucan\;viscosity$ was generally higher in waxy barley but changed greatly with the cultivars. The water absorption, soluble solid and expansibility in cooking property showed the highest value in waxy and fractured starch granular lines, and the whiteness of cooked barley did not differ with cultivars.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.63-72
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• 1994

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, $\beta$-glucan viscosities were significant differences between isogenic types. Water absorptions and expansibilities were highest in waxy lines, and lowest in fratured starch granular lines; the smaller the seed sizes were, the higher the water absorptions were. Mixogram pattern of cooked barley varied with the starch properties and milling properties were excellent in fractured granular lines, whereas those properties of the waxy and shrunken endosperm lines were not good.