Barley (1→3; 1→4)-β-glucan and arabinoxylan content are related to kernel hardness and water uptake

Harder kernels in barley are thought to be a factor affecting the modification of the endosperm during malting by restricting water and enzyme movement within the endosperm. The objective of this study was to investigate the relationship between kernel hardness, water uptake and the endosperm composition in barley. A range of barley samples from 2003 and 2004 crops were analyzed for kernel hardness by the Single Kernel Characterization System, water uptake during steeping and chemical composition of the endosperm including (1→3; 1→4)-β-glucan, arabinoxylan and total protein. Both (1→3; 1→4)-β-glucan and arabinoxylan content of the endosperm were correlated significantly with kernel hardness in barley samples from both 2003 (r=0.873 and 0.601, respectively, p<0.01) and 2004 seasons (r=0.764 and 0.501, respectively, p<0.01). Hardness of the kernel was highly correlated with its water uptake in both 2003 and 2004 samples (r=−0.853 and −0.752, respectively, p<0.01). β-Glucan content of the endosperm was also correlated significantly with the kernel water uptake for both years (2003: r=−0.752, p<0.01; 2004: r=−0.551, p<0.01). Arabinoxylan content of the endosperm was correlated significantly with the kernel water uptake for the 2003 barley but not for 2004 barley (2003: r=−0.523, p<0.01; 2004: r=−0.151, p>0.01). Protein content of the endosperm was not correlated with the kernel hardness in either year. These results demonstrate that endosperm cell wall components may have significant impact on kernel hardness as well as water uptake of barley.