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Starch Pasting Properties and Amylose Content from 17 Waxy Barley Lines

¹National Agricultural Research Center for Western Region (WeNARC), 1-3-1 Senyu, Zentsuji, Kagawa 765-8508, Japan. ²Corresponding author. E-mail: tyanagi@affrc.go.jp ³National Agricultural Research Center for Kyushu and Okinawa Region, KONARC, 2421 Suya, Nishigoshi, Kikuchi, Kumamoto 861-1192, Japan. ⁴Present address: National Institute of Agrobiological Sciences, 2-1-2 Kannondai, Tsukuba, Ibaraki 305-8602, Japan. ⁵National Institute of Crop Science, 2-1-18 Kannondai, Tsukuba, Ibaraki 305-8518, Japan. ⁶Present address: National Agricultural and Bio-Oriented Research Organization (NARO) 3-1-1 Kannondai, Tsukuba, Ibaraki 305-8517, Japan.

Starch pasting properties and amylose content from 17 waxy barley lines (waxy gene originating from indigenous lines and an artificial mutant) were analyzed using rapid viscosity analysis (Rapid Visco Analyser [RVA]). Amylose contents varied from 0% (Shikoku-hadaka 97) to 9.5% (Shikoku-hadaka 96) compared with 30% for normal barley. Eight parameters were obtained from RVA profiles of these lines and correlation between each of these parameters and amylose content were evaluated. These parameters include pasting temperature (PT), peak viscosity (PV), temperature at PV, minimum viscosity (MV), final viscosity (FV), breakdown (BD), setback (SB), and time maintained at >80% PV (hot paste stability [HPS]). Significant correlations (0.64 and 0.61) were found between amylose content and FV and SB, respectively. High correlation (0.72) was found between amylose content and temperature at PV. HPS calculated from RVA profiles showed the highest correlation (0.79) to amylose content. Outer part of barley grains contained higher amounts of amylose than the inner part. There was a tendency that both PT and FV positively correlated to the amylose content of these parts.