Barley for Food and Health: Science, Technology, and Products

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REFERENCES 55 Zhang, S., Cho, M.-J., Koprek, T., Yun, R., Bregitzer, P., and Lemaux, P. G. 1999. Genetic transformation of commercial cultivars of oat (Avena sativa L.) and barley (Hordeum vulgare L.) using in vitro shoot meristematic cultures derived from germinated seedlings. Plant Cell Rep. 18:959–966. Zhang, Y., Darlington, H., Jones, H. D., Halford, N. G., Napier, Davey, M. R., Lazzeri, P. A., and Shewry, P. R. 2003. Expression of the gamma-zein protein of maize in seeds of transgenic barley: effects on grain composition and properties. Theor. Appl. Genet. 106:1139–1146.
4 Barley: Genetics and Nutrient Composition INTRODUCTION Information presented in Chapter 2 describes the complexity of the barley plant and kernel, the growth of which is controlled by the barley genome from germination to maturity. The inheritance of certain characteristics is critical to the problem of breeding barley for food or any other desired end uses. Perhaps the importance of the genetic code is emphasized when it is recognized that all cultivated barley used for feed, malt, or food is dependent on the tough rachis that is controlled by the brittle genes, Btr1 and Btr2 , found on chromosome 3(3H). Cultivated barleys are homozygous recessive for either one or the other gene or for both genes that produce a tough rachis (Harlan 1978). Without a tough rachis, harvesting mature barleys seeds would be difficult because this characteristic prevents scattering of seeds by any number of natural events, such as wind or rain. There are several characteristics under genetic control that can be introduced selectively into barley to influence or dictate nutrient composition. Additionally, genetic selection can be employed to incorporate value-added attributes such as ease of harvesting or processing, product appearance, taste, and health-promoting factors of barley foods. Although it is not possible to control completely the level and occurrence of all nutrients in barley, certain genes can be inserted or expressed in the genome, producing minor to major influences on composition. Nutrients are unevenly dispersed in the various parts of the kernel, some being more concentrated in one area while others are concentrated in other parts. The location and concentration of the nutrients in the kernel have major implications in nutrient availability, processing methods, and in food preparation. Nutritional parameters of barley are generally reported as averages, when in reality barleys differ as much or more in nutritional characteristics as in morphological characteristics. The amounts and types of the various nutrients are controlled by Barley for Food and Health: Science, Technology, and Products, By Rosemary K. Newman and C. Walter Newman Copyright © 2008 John Wiley & Sons, Inc. 56
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BARLEY FOR FOOD AND HEALTH Science,
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On a Seed “This was the goal of t
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Cover design by Jean Rose Johnston.
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CONTENTS Preface xiii 1 Barley Hist
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CONTENTS ix Infrared Processing, 12
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CONTENTS xi Asia, 221 Barley Mixed-
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xiv PREFACE In the concluding two c
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2 RELATIONSHIP OF HUMANS AND BARLEY
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Page 35 and 36: 2 Barley: Taxonomy, Morphology, and
Page 37 and 38: 20 BARLEY: TAXONOMY, MORPHOLOGY, AN
Page 49 and 50: 3 Barley Biotechnology: Breeding an
Page 51 and 52: 34 BARLEY BIOTECHNOLOGY: BREEDING A
Page 71: 54 BARLEY BIOTECHNOLOGY: BREEDING A
Page 75 and 76: 58 BARLEY: GENETICS AND NUTRIENT CO
Page 113 and 114: 96 BARLEY PROCESSING: METHODS AND P
Page 115 and 116: 98 BARLEY PROCESSING: METHODS AND P
Page 117 and 118: 100 BARLEY PROCESSING: METHODS AND
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106 BARLEY PROCESSING: METHODS AND
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134 EVALUATION OF FOOD PRODUCT QUAL
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7 Barley Food Product Research and
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146 BARLEY FOOD PRODUCT RESEARCH AN
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8 Health Benefits of Barley Foods I
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180 HEALTH BENEFITS OF BARLEY FOODS
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9 Current Status of Global Barley P
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206 CURRENT STATUS OF GLOBAL BARLEY
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208 CURRENT STATUS OF GLOBAL BARLEY
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10 Barley Foods: Selected Tradition
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212 BARLEY FOODS: SELECTED TRADITIO
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APPENDIX 1 Glossary: Botany and Pla
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APPENDIX 2 Glossary: Food and Nutri
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APPENDIX 3 Glossary: Barley Terms T
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APPENDIX 4 Equivalent Weights and M
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SOURCES OF BARLEY AND BARLEY PRODUC
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Rancho Cucamonga, CA 91730 Ph: 888-
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SOURCES OF BARLEY AND BARLEY PRODUC
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E-mail:Tony.Steeper@csiro.au Web: h
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BARLEY RESOURCE ORGANIZATIONS 241 P
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INDEX Air classification, 102, 122-
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INDEX 245 Meat and barley casserole
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