Waxy barley starch with unique self-liquefying properties

Details Waxy barley starch with unique self-liquefying properties Waxy barley starch with unique self-liquefying properties

1975-02-27

1978-09-26

Jones, Raymond N.

Textiles: fiber preparation

47 58, 47DIG11, 127 29, 127 32, 195 31R, C12D 1302, A01H 102, C07G 1700

Patent

active

041167708

ABSTRACT:
Barley starch granules are prepared which have been found to have native amylase bound sufficiently tenaciously onto the starch granule, such that it is not extracted during ordinary separation of the starch from the grain, and hence has the property of being self-liquefying when the granules are heated to a temperature of from 67.degree. to 75.degree. C. These granules are obtained by separation from a novel variety of barley formed by cross-breeding a first barley variety characterized by a hulless gene n n on chromosome 1 and a second barley variety which is characterized by a waxy endosperm gene wx wx on chromosome 1. In one embodiment of this variety, the first variety cross-bred is characterized by both a short awn gene lk2 lk2 and a hulless gene n n on chromosome 1. In the most preferred embodiment, a variety now called Washonupana has been discovered which will yield the novel granules of this invention.

REFERENCES:
patent: 3576645 (1971-04-01), Rozsa et al.
patent: 3720583 (1973-03-01), Fisher
patent: 3783100 (1974-01-01), Larson et al.
Wilson et al., Botany, 4th ed., Holt, Rinehart, and Winston, New York, (1967), pp. 276-284.
Sandstedt et al., ".alpha.-Amylase Adsorption on Raw Starch and its Relationship to Raw Starch Digestion", Chemical Abstracts, vol. 72, No. 25, p. 29 (1970)Abs. no. 128863n.
MacGregor et al., "Site of .alpha.-Amylase in Developing Barley Kernels", Chemical Abstracts, vol. 73, abs. no. 31639j, p. 281, (1972).
Goering et al., "Barley Starch. IV. A Study of the Cooking Viscosity Curves of Twelve Barley Genotypes", Cereal Chemistry, vol. 47, pp. 592-598 (Sep. 1970).
Goering et al., "Barley Starch. V. A Comparison of the Properties of Waxy Compana Barley Starch with the Starches of its Parents", Cereal Chemistry vol. 50, pp. 322-328 (May-Jun., 1973).
Meredith et al., "Amylases of Developing Wheat, Barley, and Oat Grains", Cereal Chemistry, vol. 50, pp. 243-254, (May-Jun. 1973).

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