Waxy Varieties Research Articles

Improving functional and nutritional profiles of barley flours with diverse starch types through pearling

A comparative analysis of chemical, functional, and digestive parameters was conducted on five new barley genotypes designed for food purposes, differing in starch type, β-glucans, and arabinoxylan content. Both whole and pearled grain flours were examined. Amylose exhibited positive correlations with least gelation capacity (r = 0.60), gelation temperature (r = 0.90), and resistant starch (r = 0.80). Waxy varieties showed greater water-holding capacity, viscosity, and rapid digestibility compared to normal and high-amylose varieties. Pearling (10%) decreased arabinoxylans by 48% and proteins by 7%, while increasing β-glucans by 8% and starch by 13%. Additionally, pearling improved viscosity and hydration parameters across varieties. This allowed normal and high-amylose genotypes to enhance their functional properties and nutritional value through increased β-glucan and resistant starch content. This exploration advances the understanding of barley's functional attributes for food industry and underscores the potential of pearling to augment consumer nutritional value and health-promoting properties.

The effects of chain-length distributions on starch-related properties in waxy rices

Normal rice starch consists of amylopectin and amylose, whose relative amounts and chain-length distributions (CLDs) are major determinants of the digestibility and rheology of cooked rice, and are related to metabolic health and consumer preference. Here, the mechanism of how molecular structural features of pure amylopectin (waxy) starches affect starch properties was explored. Following debranching, chain-length distributions of seven waxy varieties were measured using size-exclusion chromatography, and parameterized using biosynthesis-based models, which involve breaking up the chain-length distribution into contributions from five enzyme sets covering overlapping ranges of chain length; structure-property correlations involving the fifth set were found to be statistically significant. Digestibility was measured in vitro, and parameters for the slower and longer digestion phase quantified using non-linear least-squares fitting. The coefficient for the significant correlation involving amylopectin fine structure for the fifth set was −0.903, while the amounts of amylopectin short and long chains were found to dominate breakdown viscosity (correlation coefficients 0.801 and − 0.911, respectively). This provides a methodology for finding or developing healthier starch in terms of lower digestion rate, while also having acceptable palatability. As rice breeders can to some extent control CLDs, this can help the development of waxy rices with improved properties.

Maternal haploid waxy maize, environmental effects on grain yield, and quality parameters.

Waxy maize (Zea mays L. var. ceratina Kulesh) is used in the food and textile sectors, amylopectin has an important place in the adhesive and paper sectors as well. These sectors have to buy waxy maize from abroad because there is no waxy maize variety registered yet in Turkey. In vivo maternal haploid technique was applied to obtain doubled haploid (DH) waxy lines in a short time. RWS, RWK-76, and their hybrid RWS × RWK-76 maternal haploid inducers were used as male parents in vivo maternal haploid. SSRs markers were used to identify the genetic similarity between the number of 17 DH waxy lines. Similarity ratio ranged from 12% to 68% between DH waxy lines. DH waxy lines were used in crossbreeding and created 24 hybrids. Iodine tests were made on DH waxy lines and their hybrids and analyzed some quality parameters of hybrids. Candidate waxy hybrids were selected from the progeny nursery trial. Several 16 waxy and 3 check hybrids were experimented within three locations and the average grain yield of waxy and check hybrids ranged from 8.4-12.7 t/ha and 12.7-16.2 t/ha respectively. PCA biplot analysis using the data of the average of three locations and genotype × environment interaction was determined. PC1 and PC2 variation percentages were found to be 18.32% and 75.22%, respectively. ADAX-14, ADAX-13R, ADAX-13, and ADAX-19 waxy varieties are more stable in terms of yield than other hybrids. The difference between varieties was found statistically significant for protein, oil, starch, hectoliter, and 1000 grain weight.

Application amylos-free starch millet (Panicum miliaceum L.) varieties

Materials and methods. Four amylopectin varieties Chabanivske, Zhyvynka (NSC Institute of Agriculture) and Osoblyve and Alternatyvne (Institute of Plant Industry named after V.Ya. Yuriev) were taken as experimental material. The main economically valuable characteristics of the varieties and their biochemical properties of grain were made in 2018–-2020. The main technological indicators of the dough and the assessment of the quality of bread from a mixture of spring wheat flour of the Myronivska variety and grain flour of the Chabanivske variety were carried out in accordance with the current methods. Millet flour was added to wheat flour in proportions of 2.5, 5.0, 7.5 and 10.0%.
 The purpose of our research was to study the main economically valuable traits, biochemical properties and resistance to 13 smut races of Ukrainian amylopectin varieties of millet and to determine the optimal percentage of adding millet flour to spring wheat flour to improve the quality of bread.
 The discussion of the results. According to the results of scientific work, it has been established that millet waxy varieties differ in their economically valuable characteristics. So, varieties Chabanivske and Zhyvynka have a short growing season, on average, 75 and 77 days, respectively, and varieties Osoblyve and Alternatyvne – 93 and 100 days, respectively. Due to the increased height of the plants of the Osoblyve and Alternatyvne varieties, they can also be grown for animal feed. In terms of biochemical parameters, modern amylopectin varieties did not differ significantly, but showed a high content of protein (13.50–14.0%) and carotenoids (4.8–5.6 mg/kg). Amylos-free starch genotypes varied significantly in terms of head smut resistance. Variety Chabanivske was affected by 13 smut races, varieties Alternatyvne and Osoblyve received 8 and 7 points in 1 and 10 races. Variety Zhyvynka showed high resistance to 8 smut races: Rs 1, Rs 4–Rs 7, Rs 9–Rs 11 – 9 points. The addition of flour from amylos-free starch millet improved the elasticity and extensibility of the dough, increased the balance of these physical properties of the dough with each other, improved the strength of the flour, but did not affect the sedimentation rate. Bread baked with the addition of 2.5% or 5.0% Chabanivske grain flour to the Myronivska spring wheat flour had a larger volume, better taste and appearance compared to the standard.
 Conclusions. Waxi varieties (Chabanivske, Zhyvynka, Osoblyve, Alternatyvne), were developed in Ukraine, are characterized by high economically valuable traits and high indicators of grain quality. The main use of these varieties is grain and fodder. The Zhyvynka variety is characterized by high resistance (9 points) to 8 races of smut (Rs 1, Rs 4–Rs 7, Rs 9–Rs 11). The addition of Chabanivske grade waxy-millet flour to wheat flour improves its baking qualities and the taste of bread, while the films are additional fiber that promotes digestion

A simplified method of determining the internal structure of amylopectin from barley starch without amylopectin isolation

To determine the internal structure of barley starch without amylopectin isolation, whole starch was hydrolyzed using β-amylase to remove the linear amylose and obtain β-limit dextrins (β-LDs). The β-LDs were treated with extensive α-amylase to prepare α-limit dextrins (α-LDs), and the α-LDs were further hydrolyzed with β-amylase into building blocks. The chain-length distribution of β-LD and building block composition were analyzed by size-exclusion chromatography and anion-exchange chromatography. The internal structure of the barley whole starches had similar pattern to barley amylopectins analyzed by conventional methods. The starch of barley amo1-mutated varieties contained more short internal B-chains and less long internal B-chains than that of other varieties. The starch from amo1-mutated varieties had more large building blocks than that from waxy varieties. The simplified method presented in this study can effectively characterize starch internal structure that relates to physicochemical properties of starch, although some details of amylopectin structure are not assessable.

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices.

Industrial application of starch as a texture-forming agent is primarily limited to preparations obtained from waxy corn and potatoes. The main reason behind this is its functionality, which depends mostly on rheological properties. However, in food product matrices, these properties change. Despite the vast amount of information on the rheological properties of various starches, the rational choice of thickener appears to be an extremely difficult task. The aim of the work is to systemize the information on the rheological properties of most popular starches in matrices of various food products, applying principal component and cluster analyses. The investigated material is potato and corn starch of the normal and waxy varieties. Binary mixtures containing salts or sweetening agents, as well as four different food products (ketchup, mayonnaise, pudding, and jelly), are investigated. It was found that compared to normal varieties, waxy starches reveal many similar rheological properties in all investigated models and food systems. Furthermore, in most applications, one waxy starch variety may be substituted by another, with no significant impact on the rheological properties and texture of the food product. Moreover, waxy starch preparations are less altered by the presence of cosolutes, i.e., salts and sugar alcohols. Starch model systems were proven to be useful only for rapid thickener screening tests and cannot be recommended as a final reference for the quality design of food products.

A Splice Variant of BrrWSD1 in Turnip (Brassica rapa var. rapa) and Its Possible Role in Wax Ester Synthesis under Drought Stress.

Cuticular wax accumulation in plants contributes to drought tolerance. Here, we compared the drought levels on two varieties with different genotypes in turnip (Brassica rapa var. rapa) and found that the drought tolerance was higher in the waxy KTRG-B48a than in the wax-free KTRG-B48b. A combination of PacBio and Illumina sequencing analyses revealed that differential transcripts were mainly enriched in the wax synthesis pathway, and a splice variant (BrrWSD1-X2) was identified in the waxy KTRG-B48a. BrrWSD1-X2 had a stronger ability to synthesize wax esters than BrrWSD1-X1 using heterologous expression in yeast (Saccharomyces cerevisiae) mutant H1246a. Then, we speculated that the T to C transversion of the third intron and the higher number of TA repeats in the third intron of BrrWSD1 DNA in the waxy KTRG-B48a may result in a lower efficiency of splicing recognition of the third intron, resulting in the emergence of BrrWSD1-X2 in waxy varieties.

Nitrogen topdressing at the jointing stage affects the nutrient accumulation and translocation in rainfed waxy maize

Timely and fitting nitrogen (N) application decreases costs and pollution risk in maize cultivation. To explore the accumulation and remobilization of dry matter (DM), N, phosphorus (P), and potassium (K) in waxy maize under various N topdressings (0 kg ha−1, LN; 150 kg ha−1, MN; 300 kg ha−1, HN) at the jointing stage, a field trial involving two waxy maize varieties (Suyunuo 5 and Yunuo 7) was conducted in 2013–2016. The highest grain yield was obtained under MN mainly due to the highest grain numbers and grain weight. The increase in grain yield under MN was mainly due to the high DM accumulation post-silking, as well as high N, P, and K accumulation and remobilization pre-silking. Generally, the plants had high harvest index (HI) of DM (N, P, and K), partial N fertilizer productivity, and moderate N utilization efficiency (NUE) under MN.

Chemical composition, antioxidant, and antiproliferative activities of nine Chinese proso millet varieties

ABSTRACT Interest in proso millet as a functional food is growing. However, studies on the chemical composition, antioxidant, and antiproliferative activities’ differences of proso millet cultivars in China are limited. Nine Chinese proso millet varieties (five waxy varieties – S, D, N2, N4, N8 and four non-waxy varieties – J1, J3, J7, J9) were investigated. Results showed that the non-waxy varieties were significantly higher than waxy varieties in the content of amylase and resistant starch (22.95%, 0.23%, 2.02%, and 0.78%, respectively; P < .05). Lys was the first limit amino acid (AAS: 16.08%). Linolenic acid (61.74%) and oleic acid (22.16%) were the dominant fatty acids. Overall, the antioxidant content and antioxidant activities of J1 and J3 were higher than other cultivars. And, J7, J3, and J1 possessed better antiproliferative effects than other proso millet varieties. These results are anticipated to provide useful information on the development of proso millet-based functional food.

Analysis of the relationship between Wx gene polymorphisms and amylose content in hulless barley

I&lt;sub&gt;2&lt;/sub&gt;-KI staining was used to phenotype 151 hulless barley plants, which determined that five samples were of the waxy variety, namely 14-Z152, IG107028, Puebla, Hu Zhu Shuang Cao Ren, and APM-HC1905. Using the dual-wavelength method, the average amylose content of the 151 samples was 25.9%, ranging from 4.9 to 38.5%. The average amylose content of the five waxy varieties was 14.3%, ranging from 4.9 to 18.6%. Genomic DNA from 48 samples showing a significantly variable amylose content was used as template and PCR amplified using primer pair P4. Statistical analysis indicated that the PCR product size positively correlated with amylose content. The Wx gene locus was determined to be polymorphic, and was positively correlated with amylose. Based on the electrophoresis results, the 48 samples were divided into 4 types. PCR product types I, II, III, and IV were 457, 481, 489, and 491 bp in length, respectively, with the respective amylose content ranges of 4.9–27%, 29–30%, 31–35%, and 36–38%. Primer P4 can be used as a complementary marker for the selection of different amylose content hulless barley germplasms.

Waxy and non-waxy barley cultivars exhibit differences in the targeting and catalytic activity of GBSS1a.

Amylose synthesis is strictly associated with activity of granule-bound starch synthase (GBSS) enzymes. Among several crops there are cultivars containing starch types with either little or no amylose known as near-waxy or waxy. This (near) amylose-free phenotype is associated with a single locus (waxy) which has been mapped to GBSS-type genes in different crops. Most waxy varieties are a result of either low or no expression of a GBSS gene. However, there are some waxy cultivars where the GBSS enzymes are expressed normally. For these types, single nucleotide polymorphisms have been hypothesized to represent amino-acid substitutions leading to loss of catalytic activity. We here confirm that the HvGBSSIa enzyme from one such waxy barley variety, CDC_Alamo, has a 90% reduction in catalytic activity. We also engineered plants with expression of transgenic C-terminal green fluorescent protein-tagged HvGBSSIa of both the non-waxy type and of the CDC_Alamo type to monitor their subcellular localization patterns in grain endosperm. HvGBSSIa from non-waxy cultivars was found to localize in discrete concentric spheres strictly within starch granules. In contrast, HvGBSSIa from waxy CDC_Alamo showed deficient starch targeting mostly into unknown subcellular bodies of 0.5-3 µm in size, indicating that the waxy phenotype of CDC_Alamo is associated with deficient targeting of HvGBSSIa into starch granules.

Analysis of genetic diversity and trait correlations among Korean landrace rice (Oryza sativa L.).

This study analyzed 394 Korean rice landrace accessions, including 93 waxy varieties, for polymorphisms using 29 simple sequence repeat (SSR) markers. In total, 381 alleles served as raw data for estimating the genetic diversity (GD) and population structure. The number of alleles per locus ranged from 3 to 44 (average = 13.14). The expected heterozygosity and polymorphism information content (PIC) ranged from 0.0341 to 0.9358 (mean = 0.5623) and from 0.0783 to 0.9367 (mean = 0.5839), respectively. The mean GDs in waxy, low amylose content, intermediate amylose content, and high amylose content (HAC) varieties were 0.6014, 0.5922, 0.5858, and 0.7232, respectively, whereas the mean PIC values for each SSR locus were 0.5701, 0.5594, 0.5550, and 0.6926, respectively. HAC varieties had the highest GD and PIC. Consistent with clustering by genetic distances, a model-based structural analysis revealed 3 subpopulations. Analysis of molecular variance revealed that the between-population component of genetic variance was 22.35%, and that of the within-population component was 77.65%. Significant correlations were observed between eating quality and protein content (r = -0.262), K(+) (r = -0.655), Mg(2+) (r = -0.680), 1000-GW (r = 0.159), and amylose content (r = -0.134). The overall FST value was 0.2235, indicating moderate differentiation among the groups. Analysis of variance of the 3 genetic groups (mean of 9 phenotypic and 5 physicochemical traits) by the Duncan multiple range test showed significant differences in 10 traits. This preliminary study represents a first step toward more efficient conservation and greater utilization of rice landraces to broaden the genetic bases of commercially grown varieties.

Assessment of waxy and non-waxy corn and wheat cultivars as starch substrates for ethanol fermentation

AbstractThe amylose/amylopectin ratio in cereal substrates is one of the parameters affecting starch hydrolysis and fermentation process. Waxy (less than 1 mass % of amylose) starch seems to be suitable for improving the fuel ethanol production. The main aim of this paper was to characterize the fermentation performance of corn and wheat waxy and non-waxy cultivars in terms of simultaneous saccharification and fermentation (SSF) as well as of the separated hydrolysis and fermentation (SHF) type. Two corn (waxy and non-waxy) and two wheat (waxy and non-waxy) cultivars were used for the comparison applying separate enzymatic hydrolysis and fermentation. In the SHF process, the glucose content was higher after saccharification in the waxy corn and wheat compared to that in non-waxy corn and wheat. In the SSF of waxy varieties, the glucose content after the pre-saccharification was also higher than in the non-waxy ones. Although the starch content did not vary significantly, differences in the glucose content after saccharification were observed. The ethanol yield obtained after the distillation of mash varied from 229.2–262.3 L per ton for the SHF fermentation, while it was in the range of 311.5–347.9 L per ton for the SSF process.

Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride.

Starch granules are an interesting stabilizer candidate for food-grade Pickering emulsions. The stabilizing capacity of seven different intact starch granules for making oil-in-water emulsions has been the topic of this screening study. The starches were from quinoa; rice; maize; waxy varieties of rice, maize, and barley; and high-amylose maize. The starches were studied in their native state, heat treated, and modified by octenyl succinic anhydride (OSA). The effect of varying the continuous phase, both with and without salt in a phosphate buffer, was also studied. Quinoa, which had the smallest granule size, had the best capacity to stabilize oil drops, especially when the granules had been hydrophobically modified by heat treatment or by OSA. The average drop diameter (d32) in these emulsions varied from 270 to 50 μm, where decreasing drop size and less aggregation was promoted by high starch concentration and absence of salt in the system. Of all the starch varieties studied, quinoa had the best overall emulsifying capacity, and OSA modified quinoa starch in particular. Although the size of the drops was relatively large, the drops themselves were in many instances extremely stable. In the cases where the system could stabilize droplets, even when they were so large that they were visible to the naked eye, they remained stable and the measured droplet sizes after 2 years of storage were essentially unchanged from the initial droplet size. This somewhat surprising result has been attributed to the thickness of the adsorbed starch layer providing steric stabilization. The starch particle-stabilized Pickering emulsion systems studied in this work has potential practical application such as being suitable for encapsulation of ingredients in food and pharmaceutical products.

Rheological properties of rice–locust bean gum gels from different rice varieties

Pasting and gelatinization behavior of rice gels from Japonica (Ariete, Euro), Indica (Gladio, Suriname) and waxy (Glutinous) varieties were analyzed. These varieties differ widely in amylose contents and differential scanning calorimetry (DSC) gelatinization temperatures. Besides, the effect of locust bean gum (LBG) addition and the impact of successive viscoanalyser multiple-heating–cooling and freezing–thawing cycles on the gels pasting viscosities (peak-ηpeak, trough-ηmin, final-ηfinal), viscoelasticity by oscillatory rheometry and syneresis were evaluated.Flours from different rice varieties exhibited distinct viscoanalyser curves and viscoelastic behaviors as well as different degree of syneresis. Euro and Ariete showed lower setback from peak (ηfinal–ηpeak) and syneresis, whereas Waxy had ηpeak superior to ηfinal (negative setback) and did not exhibit syneresis.The addition of LBG (0.5%, 1%, 2% w/w) significantly modified the pasting viscosities in single and multiple profiles, viscoelastic and syneresis properties of rice gels and the extent of the effect was dependent of rice varieties. In general, the addition of LBG caused an increase in peak, final and minimum viscosities but only rice gel from Ariete variety exhibited reduction of setback. Reduction of syneresis seems evident for 0.5% LBG addition on rice gels from Suriname and Ariete varieties, but 1% was needed for Gladio variety.Successive multiple-heating–cooling cycles led to a progressive decrease on viscosity after a second cycle for Japonica and Waxy varieties, in Indica varieties these peak viscosities were maintained or decreased in a lesser degree, syneresis was higher than in single cycles and is largely reduced in the presence of LBG.This study provides knowledge of different rheological behavior of rice varieties that would be relevant for utilization of rice gels on food applications.

Waxy phenotype evolution in the allotetraploid cereal broomcorn millet: mutations at the GBSSI locus in their functional and phylogenetic context.

Waxy mutants, in which endosperm starch contains ∼100% amylopectin rather than the wild-type composition of ∼70% amylopectin and ∼30% amylose, occur in many domesticated cereals. The cultivation of waxy varieties is concentrated in east Asia, where there is a culinary preference for glutinous-textured foods that may have developed from ancient food processing traditions. The waxy phenotype results from mutations in the GBSSI gene, which catalyzes amylose synthesis. Broomcorn or proso millet (Panicum miliaceum L.) is one of the world’s oldest cultivated cereals, which spread across Eurasia early in prehistory. Recent phylogeographic analysis has shown strong genetic structuring that likely reflects ancient expansion patterns. Broomcorn millet is highly unusual in being an allotetraploid cereal with fully waxy varieties. Previous work characterized two homeologous GBSSI loci, with multiple alleles at each, but could not determine whether both loci contributed to GBSSI function. We first tested the relative contribution of the two GBSSI loci to amylose synthesis and second tested the association between GBSSI alleles and phylogeographic structure inferred from simple sequence repeats (SSRs). We evaluated the phenotype of all known GBSSI genotypes in broomcorn millet by assaying starch composition and protein function. The results showed that the GBSSI-S locus is the major locus controlling endosperm amylose content, and the GBSSI-L locus has strongly reduced synthesis capacity. We genotyped 178 individuals from landraces from across Eurasia for the 2 GBSSI and 16 SSR loci and analyzed phylogeographic structuring and the geographic and phylogenetic distribution of GBSSI alleles. We found that GBSSI alleles have distinct spatial distributions and strong associations with particular genetic clusters defined by SSRs. The combination of alleles that results in a partially waxy phenotype does not exist in landrace populations. Our data suggest that broomcorn millet is a system in the process of becoming diploidized for the GBSSI locus responsible for grain amylose. Mutant alleles show some exchange between genetic groups, which was favored by selection for the waxy phenotype in particular regions. Partially waxy phenotypes were probably selected against—this unexpected finding shows that better understanding is needed of the human biology of this phenomenon that distinguishes cereal use in eastern and western cultures.

Evaluation of Waxy Grain Sorghum for Ethanol Production

ABSTRACTThe objective of this research was to investigate the fermentation performance of waxy grain sorghum for ethanol production. Twenty‐five waxy grain sorghum varieties were evaluated with a laboratory dry‐grind procedure. Total starch and amylose contents were measured following colorimetric procedures. Total starch and amylose contents ranged from 65.4 to 76.3% and from 5.5 to 7.3%, respectively. Fermentation efficiencies were in the range of 86.0–92.2%, corresponding to ethanol yields of 2.61–3.03 gallons/bushel. The advantages of using waxy sorghums for ethanol production include easier gelatinization and low viscosity during liquefaction, higher starch and protein digestibility, higher free amino nitrogen (FAN) content, and shorter fermentation times. The results showed a strong linear relationship between FAN content and fermentation rate. Fermentation rate increased as FAN content increased, especially during the first 30 hr of fermentation (R2 = 0.90). Total starch content in distillers dried grains with solubles (DDGS) was less than 1% for all waxy varieties.

Molecular basis of the waxy endosperm starch phenotype in broomcorn millet (Panicum miliaceum L.).

Waxy varieties of the tetraploid cereal broomcorn millet (Panicum miliaceum L.) have endosperm starch granules lacking detectable amylose. This study investigated the basis of this phenotype using molecular and biochemical methods. Iodine staining of starch granules in 72 plants from 38 landrace accessions found 58 nonwaxy and 14 waxy phenotype plants. All waxy types were in plants from Chinese and Korean accessions, a distribution similar to that of the waxy phenotype in other cereals. Granule-bound starch synthase I (GBSSI) protein was present in the endosperm of both nonwaxy and waxy individuals, but waxy types had little or no granule-bound starch synthase activity compared with the wild types. Sequencing of the GBSSI (Waxy) gene showed that this gene is present in two different forms (L and S) in P. miliaceum, which probably represent homeologues derived from two distinct diploid ancestors. Protein products of both these forms are present in starch granules. We identified three polymorphisms in the exon sequence coding for mature GBSSI peptides. A 15-bp deletion has occurred in the S type GBSSI, resulting in the loss of five amino acids from glucosyl transferase domain 1 (GTD1). The second GBSSI type (L) shows two sequence polymorphisms. One is the insertion of an adenine residue that causes a reading frameshift, and the second causes a cysteine–tyrosine amino acid polymorphism. These mutations appear to have occurred in parallel from the ancestral allele, resulting in three GBSSI-L alleles in total. Five of the six possible genotype combinations of the S and L alleles were observed. The deletion in the GBSSI-S gene causes loss of protein activity, and there was 100% correspondence between this deletion and the waxy phenotype. The frameshift mutation in the L gene results in the loss of L-type protein from starch granules. The L isoform with the tyrosine residue is present in starch granules but is nonfunctional. This loss of function may result from the substitution of tyrosine for cysteine, although it could not be determined whether the cysteine isoform of L represents the functional type. This is the first characterization of mutations that occur in combination in a functionally polyploid species to give a fully waxy phenotype.

Changes Caused by Genotype and Environmental Conditions in Beta-Glucan Content of Spring Barley for Dietetically Beneficial Human Nutrition

Over the 5-year period (2000-2004), a significantly higher beta-glucan content was detected in the waxy varieties Washonubet, Wabet, and Wanubet (6.8-7.6%) and lines formed by crossing these varieties with malting varieties (5.8-7.1%). Conversely, the non-waxy hulled malting-type varieties Kompakt (4.0%) and Krona (4.3%) had significantly lower contents of beta-glucan. The observations also showed that concentrations of beta-glucans in 2000-2004 were significantly affected not only by varieties, but also environmental conditions in the growing periods and interactions of these two factors. Higher precipitation during the flowering time and grain filling period and lower temperatures during the flowering time in 2002 had negative effects on concentration of beta-glucans. Conversely, drier and warmer weather in 2003 enhanced the content of beta-glucans. The results show that it is possible to increase the content of beta-glucan in spring barley grain by implementing selective breeding practices. Compared to the parental malting varieties, the mean content of beta-glucans in F(4)-F(8) generations was increased by 1.8 and 2.0% by recombination in lines Kompakt x Wabet and Wanubet x Krona, respectively. Significant effect of environmental conditions and their interactions with varieties indicated the necessity to assess standard qualities of barley as a food material.

Effect of Cultivar, Year Grown, and Cropping System on the Content of Tocopherols and Tocotrienols in Grains of Hulled and Hulless Barley

In a three-year period (2000-2002) total tocols (tocopherols and tocotrienols), content of vitamin E and its isomers (alpha-, beta+gamma-, delta-tocopherols and tocotrienols) were assessed in grain of 13 barley genotypes. The highest content of tocols (60.3-67.6 mg kg(-1)) and content of vitamin E (Vitamin E equivalent-18.0-20.1 mg kg(-1)) were determined in the waxy varieties Wanubet, Wabet, and Washonubet. Standard varieties, i.e. of a malting type (Krona and Kompakt), had statistically significantly lower content of tocols (49.9 and 53.6 mg kg(-1)) and vitamin E (15.7-16.1 mg kg(-1)) compared to the waxy varieties. The hulless waxy variety Washonubet had statistically significantly higher total content of tocols (67.6 mg kg(-1)) and alpha- tocotrienols isomer (42.1 mg kg(-1)) versus all other genotypes in the set. Chemical treatment and fertilization statistically significantly increased the content of tocols (by 4.7 mg kg(-1)), vitamin E (by 1.9 mg kg(-1)), isomer alpha-tocopherol (by 0.9 mg kg(-1)) and isomer alpha- tocotrienols (by 3.3 mg kg(-1)). The average values of alpha-tocopherols and alpha-tocotrienols in the set were 6.7 mg kg(-1) and 29.7 mg kg(-1), respectively. Some of the reciprocal lines created by us from the malting and waxy varieties are suitable for food use for high contents of all tocopherols and alpha-tocotrienols.