Barley Amylose and β‐Glucan: Their Relationships to Protein, Agronomic Traits, and Environmental Factors

Abstract

Amylose and β‐glucan are important components of barley (Hordeum vulgare L.) grain. Factors such as seed yield, test weight, seed plumpness, protein content, field location, and seasonal variation may have an effect on β‐glucan and amylose concentrations, and therefore, require additional study. Twenty‐seven barley cultivars and advanced lines with varying levels of β‐glucan (4–9%) and amylose (6–27%) were grown in 2004 and 2005 in replicated plots at three locations in Idaho to evaluate agronomic traits and genotype × environment interactions. Seed yield, test weight, percentage of plump kernels, β‐glucan percentage, amylose/amylopectin ratio, and protein percentage were measured for seed samples from all plots. Estimates of variance components showed that about 49% of the variability in β‐glucan concentration and about 48% in amylose starch levels can be attributed to year, location, year × location, and their interactions with genotype. Amylose was found to be negatively correlated with protein and β‐glucan content but was positively, though weakly, correlated with seed yield and test weight; β‐glucan was positively correlated with protein and percentage plump kernels but showed a weak negative correlation with seed yield.

Heterosis and genetic parameters for grain quality in oat segregating populations

“…These negative correlations have been previously reported (Biel et al, 2014;Crestani et al, 2012;Peterson et al, 2005). In addition, the amylose content, a starch component, presented negative correlation with the PROT content (Hang et al, 2007). NSC was also negatively correlated with LIP, but only for population 1 with high magnitude (-0.62).…”

“…PROT and BGLU were significant and positively correlated, although with low magnitude. In barley, the β-glucan content remained positively correlated with the protein content throughout selection (Hang et al, 2007). For both populations, there were no significant associations between PROT and LIP, PROT and SF, or LIP and BGLU traits.…”

Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production

“…The results of this investigation demonstrated that varieties ' Ansis' and ' Austris' were the richest in β-glucans, where the amount of β-glucans was determined at 4.23±0.43% and 4.97±0.24%, respectively. After genotype excessive precipitation, heat-stress and nitrogen fertilizer regimes affected the β-glucans of barley [Guler, 2003;Hang et al, 2007;Tiwari & Cummins, 2008]. The results of investigation showed a positive, medium close correlation (r=0.505) between β-glucans and nitrogen fertilizer rate and the content of β-glucans signifi cantly differed by year, because environmental conditions were different.…”

Hulless Barley – A Rediscovered Source for Functional Foods Phytochemical Profile and Soluble Dietary Fibre Content in Naked Barley Varieties and Their Antioxidant Properties

“…From the results of this study, and from other studies previously carried out (Siebenhandl et al, 2007;Bokore, 2008;Menga et al, 2010) it can be concluded that on the one hand genetic and environmental factors have a major impact on the phytochemical profile and the antioxidant activity, but on the other hand also postharvest treatments such as fractionation of the raw material can have a major influence. Thus, it is anticipated that the development of barley cultivars for human consumption should focus on breeding for specific end uses (Hang et al, 2007). Due to significant environmental influences on many phytochemicals genotypes with a stable performance across a wide range of environments are necessary to assure a continuous quality for food processors.…”