Relationships between protein content, starch molecular structure and grain size in barley

• Published in: Carbohydrate polymers 2017-01, Vol.155, p.271-279
• Main Authors: Yu, Wenwen, Tan, Xinle, Zou, Wei, Hu, Zhenxia, Fox, Glen P., Gidley, Michael J., Gilbert, Robert G.
• Format: Article
• Language: English
• Subjects: Barley; Biosynthesis; GPC; Molecular structure; Protein; Starch
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2016.08.078

⿢Molecular structure of whole and debranched barley starch has been characterized.⿢Correlations found between protein content, starch molecular structure & grain size.⿢Starch structure offers an improved way to choose grains for brewing quality.⿢Target functional properties include more fermentable sugars, less limit dextrins. Correlations among barley protein, starch molecular structure and grain size were determined using 30 barley samples with variable protein contents. Starch molecular structure was characterized by fluorophore-assisted carbohydrate electrophoresis and by size-exclusion chromatography (SEC, also termed GPC). The chain-length distributions of amylopectin were fitted using a mathematical model reflecting the relative activities of starch branching enzymes and starch synthase enzymes. Increased protein content significantly and negatively correlated with higher amounts of amylose with longer chains (degree of polymerization, DP 1600⿿40000) while barley grain sizes positively associated with starch contents. Protein content also positively correlated with the proportion of longer chains of amylopectin (DP 34⿿100). These results showed that the enzyme activities of starch synthases change with protein content, leading to altered starch contents, structures and grain sizes. From this perspective, selecting for large grain size (or low protein content) does not necessarily relate to starch structure, although may suggest long chains of amylopectin. Measuring starch structure could give a good indication of process performance in human food, animal feed and brewing, as all these structural features contribute to significant functional properties.