Abstract
Flours from grain of four waxy barley lines were compared with those from normal isogenic pair lines to determine the effect of the waxy trait on total β-glucan content and on viscosities of acid and alkaline extracts. Total β-glucan content was consistently higher in the waxy than in the normal isotypes. The mean β-glucan contents of the waxy and normal barley lines were 6·.4 and 4·8% respectively. Viscosities of alkaline and acid extracts were higher in all waxy than in normal isotypes. Background genotype affected the β-glucan content and extract viscosities of the waxy isotypes. Over all genotypes the correlation coefficients were 0·55 *** for β-glucan content vs. viscosity of alkaline extracts, 0·64 *** for β-glucan content vs. viscosity of acid extracts, and 0·89 *** for viscosity of alkaline vs. acid extracts. Within isotypes and overall, the relationship between β-glucan content and viscosity of acid extracts was stronger than between β-glucan content and viscosity of alkaline extracts. Viscosity measurements do not appear to be good estimates of β-glucan content for waxy or normal barley, except perhaps for the Compana-waxy genotype series. It appears that advantages of waxy barley starch for malting and brewing, and for food or feed uses, may be offset by the high β-glucan and high extract viscosity characteristics of waxy barley.
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