Barley varieties

Blum, A. (1985). Photosynthesis and transpiration in leaves and ears of wheat and barley varieties. Journal of Experimental Botany, 36, 432-40. 

E. Liljeroth and E. Bakh, Bacteria and fungi on roots of different barley varieties Hordeuin vulgare L.), Biology and Fertility of Soils 7 53 (1988). 

Hull-less barley varieties have been developed, in which the hull separates during threshing. These varieties contain more protein and less fibre than conventional barley, and theoretically should be superior in nutritive value to conventional barley. However, Ravindran et al. (2007) found that the ME (N-corrected basis) was similar in hull-less and hulled barley. The chemical composition of six Brazilian hull-less barley cultivars was studied by Helm and de Francisco (2004) and reported as follows. The highest constituents were starch (575-631 g/kg), crude protein (125-159 g/kg) and total dietary fibre (TDF 124-174g/kg), the starch and crude protein contents being in agreement with those previously reported for Swedish (Elfverson et al., 1999) and Canadian (Li et al., 2001) varieties. The other reported values (g/ kg) were ash content 15.1-22.7, ether extract 29.1M0.0, starch 574.6-631.4, insoluble dietary fibre 80.7-121.6, soluble dietary fibre 43.0-64.5 and p-glucan 37.0-57.7. 

Helm, C.V. and de Francisco, A. (2004) Chemical characterization of Brazilian hulless barley varieties, flour fractionation, and protein concentration. Scientia Agricola 61, 593-597. 

It is of special interest that the type of encapsulation seen in barley varieties with high resistance against powdery mildew is the same as that seen in the azole fungicide treated plants. This suggests that the fungicide induces some kind of resistance reaction in the host plant. 

KJausen K. Mortensen A.G. Laursen B. Hasehnann K.F. Jespersen B.M. Fomsgaard I.S. 2010. Phenolic compounds in different barley varieties identification by tandem mass spectrometry (QStar) and NMR quantification by liquid... 

Holtekjolen, A.K. Kinitz, C. Knutsen, S.H. 2006. Flavanol and bound phenolic acid contents in different barley varieties. J. Agric. Food Chem. 54 2253-2260. 

Barley The data on barley and oat lipids is very limited in the literature. Barley differs in chemical characteristics, because of genotype and environment and the interaction between the two. Large variations in chemical composition of barley have been reported (120). Oil is a minor component of barley and constitutes 2-7% (w/w, based on dry matter) of the grain weight. The barley varieties Ris01580 and Hiproly contain more lipids than the average barley (117). 

Bach Knudsen, K.E. P. Aman B.O. Eggum. Nutritive value of Danish-grown barley varieties, 1, carbohydrates and other major constituents./. Cereal Sci. 1987, 6, 173-186. 

Hungarian-developed polar qualification system (101) to distinguish between barley varieties suitable for malting and those more suitable for animal feed. With a Spectr-alyzer 1025 spectrometer operating between 1000-2500 nm that had been calibrated with samples of known composition, discrimination was achieved on the spectral data from whole barley seeds with no known analytical data. 

Z. Seregely. Investigation of near infrared characteristics of spring barley varieties. In Near Infrared Spectroscopy Proceedings of the 9th International Corference on Near Infrared Spectroscopy, Verona, Italy. A. M. C. Davies, R. Giangiacomo, co-eds. NIR Publications, Chichester, UK, p. 543-546, 2000. 

The different cereal crops are easily recognised by their grains or flowering heads. Wheat, rye and maize grains consist of the seed enclosed in a fruit coat (the pericarp) and are referred to as naked caiyopses (kernels). In barley and oats, the kernels are enclosed in husks formed by the fusing of the glumes (palea and lemma) and are referred to as covered caiyopses (Fig. 13.2). Note, naked oat and barley varieties are being developed. 

In a survey of different cereals, the lipase activity of oats was found to be much greater than that from wheat or barley varieties. However, incubation of flour preparations with [ C]triacyl glycerols revealed that transacylation reactions were quite active relative to lipase action in wheat, whereas the lipase activity dominated in oat flour preparations. Comparable activities were measured with triolein and tricaprylin substrates. Moreover, analysis of the removal of endogenous and exogenous triacyl glycerols by lipase activity did not reveal a preference for any specific molecular species. 

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