The influence of steep regime and germination period on the malting properties of some hull‐less barley lines

Following field trials in 2008 and 2010, six lines, derived by mutation in the hull‐less barley cultivar Penthouse, were selected to provide a range in grain β‐glucan content. These lines, along with Penthouse and the hulled, malting variety Optic, were then malted, using four different steeping regimes, with samples kilned after 3, 4 and 5 days of germination. The longest steep regime provided samples with optimum modification after 5 days of germination. Samples from the other steep regimes were under‐modified to varying degrees. In particular, the steeps with a single immersion gave poorly modified samples with low extracts and alcohol yields. One line, with low grain β‐glucan, gave higher alcohol yields than either Penthouse or Optic, following a regime comprising two short immersions and a single air‐rest, but there was no clear association, within the lines, between β‐glucan content and malting properties. Copyright © 2012 The Institute of Brewing & Distilling     

Physicochemical properties of starches obtained from Polish potato cultivars

Selected physicochemical, thermal, and rheological properties of starches isolated from new Polish potato varieties were determined. The starches contained 25.7–30.0 g/100 g d.m. of amylose and 59.5–90.2 mg/100 g d.m. of phosphorus. Gelatinization temperatures were 62.6–64.0, 68.9–69.9, and 73.6–77.0°C for T_O, T_P, and T_E, respectively, whilst enthalpy of gelatinization amounted to 11.1–15.3 J/g. The retrogradation degree of starch was from 52.90 to 78.53%. Pasting curves showed significant differences between the starches. Peak viscosity and final viscosity ranges were 2035–4458 and 1931–2985 mPa · s, respectively. Starch pastes exhibited non‐Newtonian, shear thinning, and thixotropic behavior. After cooling they demonstrated diversified viscoelastic properties, however, all of them were classified as weak gels. Significant linear correlations among selected rheological parameters and amylose and phosphorus content were found. Results of principal component analysis demonstrated an ability to differentiate the starches isolated from different potato varieties.     

Physicochemical and structural properties of starches isolated from corn cultivars grown in Indian temperate climate

Starches isolated from five corn cultivars namely C4, C5, C6, C8, and C15 were investigated for their physicochemical and structural properties. The amylose content of corn starches varied from 24.74 to 30.32 g/100 g among the cultivars. The starch granules showed polyhedral granule shapes and differences in their mean granule size ranged from 2.3 to 19.5 μm. The starch samples showed A-type diffraction pattern with strong reflection at 15.25, 18.11, and 23.33°. Pasting profile, textural, and thermal properties of corn starch showed the cultivar differences. Raman spectroscopy showed the major band intensities at 1340, 1082, 940, 865, 523, 485, 440, and 412 cm^?1. Syneresis and turbidity of gelatinized pastes of starches varied among the cultivars and increased progressively with the increase in storage period. The present study can be used for identifying differences between corn genotypes for starch quality and could provide guidance to possible industries for their end use.     

Physicochemical characterisation,digestibility and anticonstipation activity of some high‐resistant untraditional starches from zingiberaceae plants

To find new starch sources with particular characteristics, five untraditional starches from zingiberaceae plants were studied about their physicochemical properties, digestibility and anticonstipation activity and compared with starches from traditional sources (potato and corn). All the five starches presented the shape of triangular, with visible thin sheet, which were significantly different from conventional sources. The crystal type of these five starches was B‐type pattern. Swelling power at 75 °C was negatively correlated with crystallinity. There was no significant difference in amylose content between starches from rhizome and tuber of Curcuma phaeocaulis Val., while they displayed significant variability in RS content. Starches from rhizome of Curcuma kwangsiensis, Curcuma wenyujin, Curcuma phaeocaulis Val. and Curcuma longa L. possessed much higher resistant starch content (range from 87.06% to 95.40%) and could better prevent constipation than potato and corn starches, which made them potential for managing diabetes and improving defecation conditions.     

The enrichment of Asian noodles with fiber‐rich fractions derived from roller milling of hull‐less barley

Fiber‐rich fractions (FRF) derived from roller milling of waxy (W) and high amylose (HA) starch hull‐less barley genotypes were evaluated for suitability as functional ingredients in fresh and dried white salted (WSN) and fresh yellow alkaline (YAN) noodles. FRF‐W and FRF‐HA both contained over 300 g kg⁻¹ dietary fiber, and over 200 g kg⁻¹ of β‐glucans. Replacement of 250 g kg⁻¹ Canada Prairie Spring White (cv AC Vista) wheat patent flour with the FRF posed no problems in noodle processing, although water absorption had to be substantially increased. All three noodle types enriched with the FRF were significantly darker and contained more brown specks than the wheat flour control noodles. The presence of the FRF reduced cooking time of fresh YAN and WSN by ∼50%. The addition of FRF improved cooked YAN texture, as evidenced by increased firmness and resistance to compression. FRF‐enriched fresh WSN were comparable to the wheat flour control noodles for those parameters, whereas enrichment of dry WSN by FRF imparted less firmness and less chewiness. FRF‐enriched fresh YAN and WSN offer consumer convenience due to shorter cooking time, improved nutritional quality and acceptable cooking quality. These features might make FRF‐enriched noodles sufficiently attractive to health‐conscious consumers to overcome the negative effects of color and appearance Copyright © 2005 Society of Chemical Industry     

Nutritive assessment of amino acids for three Chinese Zajius produced from hull‐less barley

In this study, the free amino acid content of traditional Zajiu , ‘small‐scale trial’ Zajiu and commercial Zajiu , produced from hull‐less barley, was determined using an automatic amino acid analyser. The amino acid nutritive value of the tested wines were measured using the ratio coefficient of amino acid and linear‐regression analysis. A Chinese yellow wine was used as a reference. At least 17 types of free amino acids were found in all four of the tested wines. Chinese yellow wine exhibited the highest total amino acid content (3094 mg/L), followed by traditional Zajiu (2875 mg/L) and commercial Zajiu (2042 mg/L). However, Zajiu s had a higher essential amino acids/total amino acid ratio than Chinese yellow wine, and their composition of essencial amino acid more closely matched the recommendations of the World Health Organization/UN Food and Agriculture Organization. Analysis based on linear regression showed that the amino acid nutritive value of the wines was ranked from high to low as follows: commercial Zajiu , traditional Zajiu , Chinese yellow wine and ‘small‐scale trial’ Zajiu . These results provide some information on the amino acid nutritional quality of Chinese Zajiu , and a new method for the amino acid nutritive value assessment of foods and beverages. Copyright © 2017 The Institute of Brewing & Distilling     

Breeding of lipoxygenase‐1‐less malting barley variety ‘Satuiku 2 go’

The lipoxygenase‐1‐less (LOX‐less) trait has positive effects on beer quality, in particular, improvement of flavour stability related to the reduction of beer‐deteriorating substances such as trans‐2‐nonenal. ‘Ryohfu’ is the only spring‐sown malting barley variety grown in Hokkaido, located in the northern part of Japan, and has been used in the Japanese brewing industry for over 20 years. ‘Satuiku 2 go’ was developed as the first LOX‐less malting barley variety in Japan by successive back‐crossing with molecular marker‐assisted selection to introduce the LOX‐less trait into the recurrent parent ‘Ryohfu’. The agronomic performance and general malt quality of ‘Satuiku 2 go’ were almost equivalent to those of ‘Ryohfu’. Wort and beer analyses at the pilot‐scale brewing trial indicated that the LOX‐less trait had little effect on the general characteristics. In contrast, the beers made from ‘Satuiku 2 go’ malt exhibited reduced levels of trans‐2‐nonenal and trihydroxyoctadecenoic acid. The sensory evaluation demonstrated the superiority of ‘Satuiku 2 go’ beers stored under differing conditions in terms of staleness. It can be concluded that the LOX‐less trait was effective in different genetic backgrounds of the recurrent parents used for the development of LOX‐less malting barley varieties. Copyright © 2018 The Institute of Brewing & Distilling     

Physicochemical properties of high amylose rice starches purified from Korean cultivars

The physicochemical and pasting properties of high amylose rice starches isolated using alkaline steeping method from different Korean rice cultivars, Goamy2 and Goamy, and from imported Thai rice were examined. The protein and lipid contents of the Goamy2 starch were higher than those of the other two starches. The amylose and total dietary fiber contents were ranged from 31.4 to 36.8% and from 6.3 to 8.6%, respectively. Total dietary fiber was positively correlated to amylose content. Water binding capacity was higher in the Goamy2 starch (172.2%) than in the Goamy and Thai rice starches (112.7–115.6%). The swelling power of the Goamy2 starch showed lower values, but its value at 95°C was similar to others because of its rapid increment at 85°C. The granular size of Goamy2 starch was widely distributed compared to those of others. The Goamy2 starch showed a high initial pasting temperature (92.0°C) and low breakdown and setback viscosities. The Goamy and Thai rice starch granules were polygonal‐shaped with A‐type crystals, whereas the Goamy2 starch granules were round‐shaped with B‐type crystals. Goamy and Goamy2 starches showed a single endotherm at 60.8 and 76.0°C for peak temperature and 10.0 and 11.5 J/g for gelatinization enthalpies, respectively. The Thai rice starch presented an endotherm with a shoulder peak at 68.3°C (75.3°C for the main peak) and a gelatinization enthalpy of 12.4 J/g.     

Isolation,structural features and rheological properties of water‐extractable β‐glucans from different Greek barley cultivars

β‐Glucans were isolated from six Greek barley cultivars (Persefoni, Kos, Thessaloniki, Athinaida, Dimitra and Triptolemos) by water extraction at 47 °C, enzymatic removal of starch and protein and subsequent precipitation of the water‐soluble β‐glucans with 37% (w/v) ammonium sulfate saturation. The purity of barley β‐glucans was high (>93% dry basis) with some small contamination by protein (<3.84%). The molecular size of the β‐glucan isolates was determined by high‐performance size‐exclusion chromatography (HPSEC); the weight‐average molecular weights and the intrinsic viscosities ranged between 0.45 × 10⁶ and 1.32 × 10⁶ and 2.77 and 4.11 dl g^?1, respectively. Structural features of barley β‐glucans were revealed by ¹³C NMR spectroscopy and high‐performance anion‐exchange chromatography (HPAEC) of the oligomers released by the hydrolytic action of lichenase. Lichenase degradation showed that β‐glucans from all barley cultivars consisted of blocks of cellotriosyl and cellotetraosyl units, accounting for 90.6–92.3% of the total oligomers released, with a molar proportion of these units between 2.31 and 2.77. Rheological measurements of aqueous solutions/dispersions of β‐glucans showed the behaviour of non‐interacting polysaccharides and a transition from the typical viscoelastic response to gel‐like properties after a time period that depended on the molecular size of the polysaccharide. The lowest molecular size β‐glucans from the Triptolemos cultivar showed shorter gelation times than their higher molecular weight counterparts. The effect of sugar incorporation (glucose, fructose, sucrose, xylose and ribose), at a concentration of 30% (w/v), to the β‐glucans gels (6% w/v) on compression parameters seemed to be related to the type of sugar used; the pentose sugars substantially reduced gel firming. Copyright © 2004 Society of Chemical Industry     

不同品种白果淀粉的理化性质研究

系统研究测定了不同品种白果淀粉的各种理化性质。结果表明,实验室碱法提取大圆铃、大梅核、佛指品种白果淀粉中直链淀粉含量分别为26.51%、31.82%与29.03%,淀粉碘复合物可见光吸收光谱的最大吸收波长为625nm,吸光度值排列大圆铃>大梅核>佛指。白果淀粉颗粒多呈椭圆的卵形,少数圆形,且偏光十字明显,颗粒粒径在5～20μm。淀粉的膨胀度和溶解度均随着温度升高而增加,三种淀粉的体外模拟消化曲线基本相似,佛指白果淀粉糊的透明度、冻融稳定性、凝沉性优于大梅核与大园铃白果淀粉糊。     

Physicochemical properties of acetylated starches from some Indian kidney bean (Phaseolus vulgaris L.) cultivars

Starches separated from four kidney bean cultivars were modified by acetylation to reduce retrogradation and increase gel stability and compared with respective native starches (data of native starch reported by Wani et al., 2010 ). Acetylation was carried out by treating starches with 0.04 and 0.08 g of acetic anhydride per gram of starch dry weight basis (dwb) at 25 °C and pH between 8.0 and 8.5. The extent of acetylation increased proportionally with the concentration of acetic anhydride used. The pasting curves of 10.7% starch determined by Rapid Visco Analyzer at 160 rpm showed that acetylation decreased the setback viscosity values by 0.64–34.58% and pasting temperature by 4.4–9.2 °C when compared with the native starch. Differential scanning calorimetry observations also revealed significant (P ≤ 0.05) decrease in gelatinisation temperature of acetylated starches than the corresponding native starches. Hardness of starch gels varied between 14.3 and 44.0 g, which was significantly (P ≤ 0.05) lower than the corresponding native starch gels.     

大米淀粉结构与特性研究进展

大米淀粉是主要的谷物淀粉之一,具有一些独特的结构及物化特征。本文主要从淀粉颗粒结构、生长环结构、Blocklets小体、层状结构、结晶结构及链结构等多尺度结构层次和凝胶化、糊化、回生及消化等特性方面,对大米淀粉结构和物化特性进行了全面的综述,并阐述了大米淀粉不同层级结构对其特性的影响,同时介绍了大米淀粉的主要制备方法与组成成分及其对大米淀粉特性的影响,以期为大米淀粉的研究与开发提供借鉴。     

Physicochemical properties of lotus (Nelumbo nucifera Gaertn.) and kudzu (Pueraria hirsute Matsum.) starches

Lotus and kudzu starches have been used as functional foods in East Asia for thousands of years. The objective of this work is to investigate the starches’ basic physicochemical properties. The amylose content was the highest (30.61%) in lotus starch. The average particle size (diameters) was 50.27, 24.08 and 38.97 μm for lotus, kudzu and corn starches, respectively. Lotus starch exhibited a B‐type X‐ray diffraction pattern and kudzu starch exhibited a C‐type pattern. Kudzu starch was characterised by a maximum viscosity immediately followed by a sharp decrease in viscosity, while the lotus starch was characterised by a plateau when the maximum viscosity was reached.     

超声波处理对青稞淀粉理化特性的影响

为研究超声波作用对青稞淀粉理化特性的影响,本试验利用超声波（100W~500W）对青稞淀粉进行处理,结果表明：首先,超声波对青稞淀粉颗粒结构有损伤作用,随着超声功率的增大,淀粉颗粒表层结晶结构被破坏程度逐渐加深,最终淀粉颗粒被冲击成片状。同时淀粉的溶解度、膨胀力、淀粉糊透明度随超声功率的增强先增大后降低,在功率100W处有较大透明度,当超声功率≧400W时,青稞淀粉膨润力明显下降。其次青稞淀粉糊化特性受超声波影响,与原淀粉相比,随着超声功率的增加,青稞淀粉峰值黏度、谷黏度、崩溃值、最终粘度、回生值显著性降低（P<0.01）;最后发现超声波处理后青稞淀粉未能产生新的基团,但某些吸收峰强度因处理强度不同有显著差异。随着超声功率的增强,青稞淀粉糊化起始温度（To）、峰值温度（Tp）、终了温度（Tc）与原淀粉相比都有所升高,其中青稞淀粉的糊化起始温度极显著增高（P<0.01）,而淀粉峰值温度与Tc-To呈阶梯型变化。     

Physicochemical and structural characteristics of cross‐linked banana starch using three cross‐linking reagents

Banana starch was cross‐linked using different cross‐linking reagents, phosphoryl chloride (POCl₃), sodium trimetaphosphate (STMP), and epichlorohydrin (ECH), under alkaline conditions. The reaction conditions were selected to produce similar pasting profiles. The effects of the different cross‐linking reagents on the physicochemical and structural characteristics of cross‐linked starches were evaluated. The microscopy study did not show difference on the surface of the granules. Slight decrease in the peak temperature and enthalpy were found in the cross‐linked banana starch. The chemical groups introduced in the starch molecules by the diverse reagents promoted the re‐association of starch chains during storage. The rheological analysis of all starch dispersion at 10% (flow curves) showed a non‐Newtonian shear‐thinning; pastes obtained were time‐independent, suggesting an important contribution of the continuous phase. Structural study showed that the cross‐linked STMP‐starch had the lowest level of amylose and the ratio short/long amylopectin chains. The three reagents used for cross‐linking presented different action mode on starch granule and its components.     

银杏淀粉颗粒结构及物化特性的研究

本文采用扫描电镜、X-射线衍射、快速黏度分析仪、HAKKE流变仪及差示量热扫描仪,对银杏淀粉的颗粒大小、晶体特性、热特性及物化特性进行了系统分析。实验结果表明:银杏淀粉呈圆形或卵圆形,粒径范围分布在5～20μm,为C型晶体,结晶度39.9%。银杏淀粉的糊化温度高于玉米和木薯淀粉;糊透明性和冻融稳定性好;但凝沉性差;温度与黏度系数符合Arrhenius方程η=45.672e-0.094/R(T 273.2)(R2=0.9746),温度和流变指数a=2E-5T2-0.0025T 0.6157(R2=0.9685)。热力学参数分别为To72.34℃、Tp76.69℃、Tc80.08℃和ΔH5.79J/g干重。