The effect of the changed amylose and amylopectin ratio on the selected qualitative parameters in spring barley (Hordeum vulgare L.) grain

摘要

In 2008-2011, grain yield and chemical composition were assessed in a set of spring barley genotypes with standard and changed amylose/amylopectin ratio (non-waxy and waxy, respectively) at two locations (Kroměříž, Žabčice). Genotypic as well as environmental effects were important for the variations in contents of chemical compounds. The waxy genotypes had statistically significantly higher levels of β-glucans and protein (6.9% d.m., 12.1% d.m., respectively) than genotypes with the standard starch character (5.4% d.m., 11.5% d.m., respectively). The hull-less waxy genotype KM2619.413.4 was statistically significantly different from all other genotypes in the set due to its highest content of β-glucans (10.80% d.m.). We found statistically significant differences between genotypes divided by the type of grain (hulled vs. hull-less) and also by the starch character (standard vs. waxy) in average starch contents as follows: hull-less genotypes with the standard starch composition (64.8% d.m.) > hull-less waxy genotypes (63.7% d.m.) > hulled genotypes with standard starch composition (61.4% d.m.) > hulled waxy genotypes (60.0% d.m.). Genotypes with elevated grain constituents (higher starch and BG contents) could be important from the point of a prospective use of barley for food production as was already found for example in the hulless waxy genotypes KM2645.412.3.4.6 (63.7% and 8.0%, respectively) and KM2551.469.1-2 (64.1% and 7.0%, respectively).