보리의 澱粉 Isogenic line들의 炊飯 및 製粉 特性

The relationships among the endosperm structure, physico-chemical characteristics and cooking and milling properties were examined in this study by using the isogenic lines which have the same genetic Background except starch characteristics. The isogenic lines were bread by combining three pairs of genes, of waxy or non-waxy, fractured or round starch granule, and shrunken or plump endosperm. Although grains weight and chemical compositions of the endosperms did not differ widely, but cooking qualities, amylose contents, β-glucan viscosities were significant differences between isogenic types. Water absorptions and expansibilities were highest in waxy lines, and lowest in fractured starch granular lines: the smaller the seed sizes were, the higher the water absorptions were. Mixogram pattern of cooked barley varied with the starch properties and milling properties were excellent in fractured granular lines, whereas those properties of the waxy and shrunken en dosperm lines were not good.