Evidence map›Paper›PMID 42877157›Full record

ArticleFrontiers in plant science2026

Starch characteristics distinguish malt from non-malt barley and can be modulated via

Mengdi Li, Peixin He, Kangfeng Cai, Jie Yao, Danyin Huang, Guoping Zhang, Lingzhen Ye

Abstract read
PubMed Full text at PMC Publisher
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Article in Frontiers in plant science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

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0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

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PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Mengdi LiZhongyuan Institute, Zhejiang University, Zhengzhou, China.
Peixin HeDepartment of Agronomy, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, China.
Kangfeng CaiInstitute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou, China.
Jie YaoDepartment of Agronomy, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, China.
Danyin HuangDepartment of Agronomy, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, China.
Guoping ZhangZhongyuan Institute, Zhejiang University, Zhengzhou, China.
Lingzhen YeZhongyuan Institute, Zhejiang University, Zhengzhou, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Barley is classified as malt or non-malt barley according to its end use, yet the role of starch characteristics in determining malt quality remains poorly understood. In this study, we systematically compared starch content, composition, granule structure, and thermal properties between six malt and six non-malt barley varieties. Compared with non-malt barley, malt barley exhibited significantly higher total starch (TS) content, a lower amylose/amylopectin (Am/Ap) ratio, and a larger area of large starch granules (LSGs), features that may collectively enhance the contact surface for hydrolytic enzymes during mashing. Thermal property analysis further revealed a narrower gelatinization temperature range (R) in malt barley, indicating more synchronized and potentially more efficient starch gelatinization. Based on these distinct starch traits, we employed novel CRISPR/Cas9-mediated editing of the

Indexed as

amylose/amylopectin ratiobarley (Hordeum vulgare L.)CRISPR/Cas9malt qualitystarch

Identifiers

PMID42877157
PMCPMC13662047

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.