Compositional Equivalence of Barleys Differing Only in Low- and Normal-Phytate Levels

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• 作者：Robert A. Moreau ; Phil Bregitzer ; KeShun Liu ; Kevin B. Hicks
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2012
• 出版时间：July 4, 2012
• 年：2012
• 卷：60
• 期：26
• 页码：6493-6498
• 全文大小：191K
• 年卷期：v.60,no.26(July 4, 2012)
• ISSN：1520-5118

文摘

Recent breeding advances have led to the development of several barley lines and cultivars with significant reductions (50% or greater) in phytate levels. Low-phytate (LP) grain is distinguished by containing not only a reduced level of phytate P but also an increased level of inorganic P, resulting in greater bioavailability of P and mineral cations in animal diets. It is important to determine whether other nutritional characteristics are altered by breeding for the low-phytate trait. This study was designed to investigate if breeding for reduced phytate content in barleys had any effect on the contents of other attributes measured by comparing mean and range values of the levels of protein, oil, ash, total carbohydrate, starch, and 尾-glucan, fatty acid composition, and levels of tocopherols and tocotrienols between five LP and five normal-phytate barleys grown in three Idaho locations. Results show that only the phytate level in the LP group was substantially lower than that of the normal-phytate group and that all other attributes measured or calculated were substantially equivalent between the two groups of barleys. Therefore, the phytate level had little effect on the levels of protein, oil, ash, total carbohydrate, starch, and 尾-glucan, fatty acid composition, and levels of tocopherols and tocotrienols in barley seeds.

Keywords:

Barley; barley oil; phytate; phytic+acid&qsSearchArea=searchText">phytic acid; tocopherols; tocotrienols; 尾-glucan; Hordeum vulgare