Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Barley grain constituents, starch composition, and structure affect starch in vitro enzymatic hydrolysis.

Journal of agricultural and food chemistry - 11 May 2011

Asare Eric K, Jaiswal Sarita, Maley Jason, Båga Monica, Sammynaiken Ramaswami, Rossnagel Brian G, Chibbar Ravindra N

Abstract excerpt

The relationship between starch physical properties and enzymatic hydrolysis was determined using ten different hulless barley genotypes with variable carbohydrate composition. The ten barley genotypes included one normal starch (CDC McGwire), three increased amylose starches (SH99250, SH99073, and SB94893), and six waxy starches (CDC Alamo, CDC Fibar, CDC Candle, Waxy Betzes, CDC Rattan, and SB94912). Total...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Digestion
Share to Digestive System

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Enzymes

Share to Hordeum

Share to Hydrolysis

Share to Models, Biological

Share to Molecular Structure

Share to Starch

Source

Identifiers

PMID: 21462932
DOI: 10.1021/jf200054e

Genes

AFM

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 4 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Barley grain constituents, starch composition, and structure affect starch in vitro enzymatic hydrolysis.PMID 21462932Read ↗

Characterization of β-glucan gum for food applications as influenced by genotypic variations in three hulless barley varieties.Semantic proximity Read ↗

Differences in Starch Granule Composition and Structure Influence In Vitro Enzymatic Hydrolysis of Grain Meal and Extracted Starch in Two Classes of Canadian Wheat (Triticum aestivum L.)Semantic proximity Read ↗

Variation in total and soluble beta-glucan content in hulless barley: effects of thermal, physical, and enzymic treatments.Semantic proximity Read ↗

Barley genotypic β-glucan variation combined with enzymatic modifications direct its potential as a natural ingredient in a high fiber extractSemantic proximity Read ↗

Recent Advances in Buckwheat Starch: Structure, Physicochemical Properties, and the Effects of Genetic Variation and Fertilization.Semantic proximity Read ↗

Form and functionality of starchSemantic proximity Read ↗

Genome-wide association study of resistant starch (RS) phenotypes in a barley variety collection.Semantic proximity Read ↗

Variability in waxy (Wx) allele, in-vitro starch digestibility, glycemic response and textural behaviour of popular Northern Himalayan rice varieties.Semantic proximity Read ↗

Quantitative trait loci impacting grain β‐glucan content in wild barley (Hordeum vulgare ssp. spontaneum) reveals genes associated with cell wall modification and carbohydrate metabolismSemantic proximity Read ↗

Genetic Variation of Physicochemical Properties and Digestibility of Foxtail Millet (Setaria italica) Landraces of Taiwan.Semantic proximity Read ↗

Grain constituents and starch characteristics influencing in vitro enzymatic starch hydrolysis in Hungarian triticale genotypes developed for food consumptionSemantic proximity Read ↗

Variation in chemical composition and physical characteristics of cereal grains from different genotypes.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.