A Reassessment of the Chemical Structure of Barley and Wheat Starch Granules

Bathgate, G. N.; Palmer, G. H.

doi:10.1002/star.19720241004

Cited by 88 publications

(26 citation statements)

References 16 publications

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“…This layer was removed by careful scraping with a spatula and contained mostly small granules together with some large granules. 5 The lower starch cake contained mainly large granules with some small ones.…”

Section: Methodsmentioning

confidence: 97%

Inhibition by Hordein of Starch Degradation

Slack¹,

Baxter²,

Wainwright³

1979

Journal of the Institute of Brewing

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Section: Methodsmentioning

confidence: 97%

Inhibition by Hordein of Starch Degradation

Slack¹,

Baxter²,

Wainwright³

1979

Journal of the Institute of Brewing

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“…MacGregor and Morgan concluded that the difference was unlikely to be significant, because of the errors inherent in these determinations. Bathgate and Palmer (7) reported that the small starch granules isolated from mature barley kernels (cultivar Mans Otter) were far more resistant to gelatini zation than the large granules on the basis of polarising microscopy and the adsorption of Congo Red dye. Wider ranges of gelatinization and smaller heats of gelatinization of the small granules of waxy barley starches compared with those of large granules were shown by DSC (Table 5), as in the case of non-waxy barley starch (1).…”

Section: ) Pasting Characteristics Of Waxy Barley Starches By Dscmentioning

confidence: 99%

Some properties of large and small granules of waxy barley (Hordeum vulgare L.) endosperm starch.

Naka

Sugimoto

Sakamoto

et al. 1985

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryLarge and small starch granules were isolated and character ized from mature barley kernels with waxy endosperms. The large granules of any given waxy cultivar contained more amylose than the small granules of the same cultivar.It was also found that large granules contained a greater amount of long amylopectin B chains and had a lower fraction III: fraction II ratio, one of the structural characteristics of amylopectin, than the small granules in the same cultivar. Small granules showed a wider range of gelatinization and smaller heat of gelatinization by differential scanning calorimetry.

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“…As to barley starches, older procedures employing light microscopy, liquid sedimentation balance (NOVOTNÝ 1970;BANKS et al 1973), and micro-sieving (BAGHATE & PALMER 1972;EVERS et al 1974) were used. Later, in 90's, so-called "Coulter Counter method" was very popular, in which starch granules were classified by size related to their effect on the electrical resistance of an electrically conductive liquid (MCDONALD & STARK 1988;SOUTH & MORRISON 1990).…”

Section: Determination Of the Contents Of A-and B-starches In Barley mentioning

confidence: 99%

Determination of the contents of A- and B-starches in barley using Low Angle Laser Light Scattering

Bohačenko¹,

Chmelı́k²,

Psota³

2006

Czech J. Food Sci.

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BOHAČENKO I., CHMELÍK J., PSOTA V. (2006): Determination of the contents of A-and B-starches in barley using Low Angle Laser Light Scattering. Czech J. Food Sci., 24: 11-18.A method was proposed for the determination of the contents of A-and B-starches in barley and for the use in plant breeding stations and brewing/malting laboratories. A combination was used of classical methods (incl. crushing of barley kernels by a roll crusher, steeping in 0.02M HCl, repeated rubbing and filtering through the sieve of 0.08 mm), and novel pieces of know-how (treatment with β-glucanase and cellulase, alkalisation at pH = 10.0 and centrifugation of crude starch suspension through the layer of CsCl). In this way, barley starch of high purity was obtained at a very low loss, using Low Angle Laser Light Scattering for the determination of the size distribution of starch granules. The boundary of the particle size between the peaks of A-starch and B-starch (7 µm) was evaluated from the distribution curves, while the contents of A-and B-starches were calculated from the cumulative curves. As a whole, the method was internally validated and for its repeatability and uncertainty of measurement the stimates of standard deviation s = 1.56 and confidence interval L 1,2 = x ± 1.9% were established, respectively. Taking into account the generally well known difficulties associated with the extraction of substances from biological materials, in this case the separation of starch from barley kernels, we believe that the proposed method will bring satisfactory results in practice.

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A Reassessment of the Chemical Structure of Barley and Wheat Starch Granules

Cited by 88 publications

References 16 publications

Inhibition by Hordein of Starch Degradation

Inhibition by Hordein of Starch Degradation

Some properties of large and small granules of waxy barley (Hordeum vulgare L.) endosperm starch.

Determination of the contents of A- and B-starches in barley using Low Angle Laser Light Scattering

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