2014
DOI: 10.1007/s13197-014-1531-3
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Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties

Abstract: The aim of this work was to characterize physicochemical, thermal and rheological properties of starches isolated from malting barley varieties. The analyzed starches contained 19.6-25.2 g of amylose, 42.47-70.67 mg of phosphorus, 0.50-1.26 g of protein and 0.10-0.61 g of fat per 100 g of starch dry mass. The clarity of the 1 % (w/w) starch pastes ranged from 5.4 to 9.8 %. Values of the characteristic gelatinization temperatures were in the ranges of 56.5-58.5°C, 61.2-63.0°C and 66.7-68.7°C, respectively for T… Show more

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Cited by 45 publications
(68 citation statements)
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References 30 publications
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“…The amylose content significantly correlated with solubility in water and the water binding capacity ( r = −0.97 for both). This was opposite to the observations focused on native starch as reported by Pycia et al . The process of pumpkin starch phosphorylation resulted in increased solubility in water (11–57 times) and water binding capacity at 25°C (11–58 times) when compared to native starch.…”
Section: Resultscontrasting
confidence: 93%
“…The amylose content significantly correlated with solubility in water and the water binding capacity ( r = −0.97 for both). This was opposite to the observations focused on native starch as reported by Pycia et al . The process of pumpkin starch phosphorylation resulted in increased solubility in water (11–57 times) and water binding capacity at 25°C (11–58 times) when compared to native starch.…”
Section: Resultscontrasting
confidence: 93%
“…Resurreccion et al [30] reported that during development, the high temperature leads to low amylose content. The results for maize, millets, and barley starch are compatible with those described by Sandhu and Singh [31] , Wankhede et al, [29] and Pycia et al, [32] respectively.…”
Section: Chemical Analysis Of Starchessupporting
confidence: 90%
“…Variations in the composition of minor components, including lipid, protein, ash, and phosphorus‐containing compound, have been recorded (Table ) (Waduge and others ; Gao and others ; Carciofi and others ; Pycia and others ; Yangcheng and others ). For example, the protein content of starches from 6 genotypes ranged from 0.07% to 0.3% (Gao and others ).…”
Section: Compositionmentioning
confidence: 99%
“…The content of phosphate groups of starch increases in the developing endosperm (Borén and others ). Nevertheless, normal barley genotypes tend to have a low phosphorus content in the starch (Waduge and others ; Gao and others ; Pycia and others ). Amo1 mutation doubled the amount of the phosphate groups attached to the C‐6 position of the glucosyl unit (Borén and others ).…”
Section: Compositionmentioning
confidence: 99%