Starch from hull-less barley: II. Thermal,rheological and acid hydrolysis characteristics |
| |
| Affiliation: | 1. Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, T6G 2P5, Alberta, Canada;2. Crop Development Centre, University of Saskatchewan, 51 Campus Drive, Saskatoon, S7N 5A8, Saskatchewan, Canada;3. Department of Biochemistry, Memorial University of Newfoundland, St. John’s, A1B 3X9, Newfoundland, Canada;1. Department of Surgery, The Jikei University School of Medicine Daisan Hospital, Komae, Tokyo, Japan;2. Tsuchida Hospital, Sapporo, Hokkaido, Japan;3. Department of Internal Medicine, Saiseikai Fukuoka General Hospital, Fukuoka, Japan;4. Department of General Practice, Ushiku Aiwa General Hospital, Ushiku, Ibaraki, Japan;5. Department of Rehabilitation, Ota Hospital, Ota, Tokyo, Japan;6. Department of Surgery, Chiba Kashiwa Tanaka Hospital, Kashiwa, Chiba, Japan;7. Department of Surgery, Shin-Yurigaoka General Hospital, Kawasaki, Kanagawa, Japan;8. R&D Division, Kewpie Corporation, Chofu, Tokyo, Japan;1. Department of Physics, University of Tabriz, 29 Bahman Boulevard, Tabriz, Iran;2. Research Institute of Petroleum Industry, Tehran, Iran;1. Department of Grassland Science, Sichuan Agricultural University, Yaan 625014, China;2. Sichuan Academy of Grassland Science, Chengdu 611731, China;3. College of Life Science & Technology, Southwest University for Nationalities, Chengdu 610041, China |
| |
| Abstract: | Gelatinization, granular swelling, amylose leaching, viscosity and acid susceptibility characteristics of starches isolated from 10 hull-less barley (HB) genotypes zero amylose (CDC Alamo), waxy (CDC candle, SB 94794, SB 94912, and SB 94917), normal amylose (Phoenix, CDC Dawn, SR 93102, and SB 94860) and high amylose (SB 94893 and SB 94897)] were monitored by differential scanning calorimetry (DSC), swelling power (SP), solubility, Brabender viscoamylography, and reaction with 2.2 N HCl (at 35 °C), respectively. DSC data showed that To, Tp, Tc, Tc–To, and ΔH ranged from 50.1–56.1, 58.1–64.5, 71.0–75.8, 17.9–24.0 °C and 9.6–14.2 J/g of amylopectin, respectively. In compound waxy (SB 94917) and compound normal (SR 93102 and SB 94860) starches, To and Tc–To were lower and higher, respectively, than in the other starches. ΔH followed the order: compound normal>waxy>normal≈zero amylose>high amylose>compound waxy. The SP followed the order: zero amylose>waxy>compound normal>normal>high amylose. A rapid increase in solubility occurred at lower temperatures (<70 °C) for zero amylose HB starch, however, this increase was gradual for the other starches. At 90 °C, solubility followed the order: high amylose>compound normal>normal>waxy. Zero amylose and waxy HB starches exhibited lower pasting temperatures, higher peak viscosities, and higher viscosity breakdown than normal HB starches. The extent of acid hydrolysis followed the order: zero amylose>compound waxy>waxy>normal>compound normal>high amylose. High correlations were observed between physicochemical properties and structural characteristics of HB starches. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
