Relationship Between the Ratio of Large and Small Starch Granules Determined by Gravitational Field‐Flow Fractionation and Malting Quality of Barley Varieties

Chmelı́k, Josef; Mazanec, Karel; Bohačenko, I.; Psota, Vratislav

doi:10.1080/10826070701274767

Cited by 14 publications

(11 citation statements)

References 40 publications

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“…In general, the large granules tend to be disc‐shaped, whereas the small granules tend to be spherical (Ao and Jane ) (Figure ). There appears to be a great variation in the granule size distribution among diverse genotypes (Chmelík and others ). The ratio of small (<8 μm) to large (>8 μm) granules of 12 genotypes ranged from 0.71 to 2 as studied by gravitational field‐flow fractionation coupled with a UV/VIS (ultraviolet‐visible) spectral detector (Chmelík and others ).…”

Section: Granular Structurementioning

confidence: 99%

Barley Starch: Composition, Structure, Properties, and Modifications

Zhu

2017

Comp Rev Food Sci Food Safe

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Barley (Hordeum vulgare L.) is mainly used as animal feed and in malting. In recent years, there has been growing interest in using barley for food production. Starch is the major component of the kernel and may amount up to over 70% of the dry weight. The quality of barley products is much determined by its starch properties such as gelatinization and retrogradation. Starch is also a by-product of the barley fractionation industry and can be utilized for value-added products. This review summarizes the recent developments in our understanding of the isolation, chemical composition, granular structure, chemical structure of starch components, physicochemical properties, and various modifications of barley starch. The structure-function relationships of starch are discussed. This review provides a basis for better utilizing barley starch, as well as the further development of barley as a sustainable crop.

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Section: Granular Structurementioning

confidence: 99%

Barley Starch: Composition, Structure, Properties, and Modifications

Zhu

2017

Comp Rev Food Sci Food Safe

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“…The KM 1910 line (Czech origin and registered in 2009 under the name "AF Lucius") was grown at the Experimental Station of Mendel University in Žabčice near Brno (CZ). The foregoing research of the starch content of Jersey and Tolar varieties showed that although both varieties were of the same malting quality, they differed in the quality of starch 6 . Graded barley grains were micro-malted according to the standard procedure described above.…”

Section: Resultsmentioning

confidence: 99%

“…Previous studies have focused on the characterization of barley starch granules and their relation to the malting quality of the barley variety and have indicated the necessity for involvement of proteomic studies in this research area 6 . The impact of the choice of barley variety on beer properties is a major concern of breweries worldwide.…”

Section: Introductionmentioning

confidence: 99%

Utilization of the Linear Mode of MALDI-TOF Mass Spectrometry in the Study of Glycation During the Malting Process

Laštovičková

Mazanec

Benkovská

et al. 2010

Journal of the Institute of Brewing

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The process of glycation during the malting process was monitored by the linear mode of matrix-assisted laser desorption/ionization mass spectrometry (MALDI-TOF MS). Watersoluble proteins were investigated and two hulled barley varieties, Jersey and Tolar, were compared to the hulless line KM 1910. The crude extracts of the proteins obtained from the grain, the malt, and aliquots collected every 24 h during the malting process, were mixed with the matrix (2,6-dihydroxyacetophenone) and analyzed by mass spectrometry. The protein composition of the barley changed during the malting process. The protein patterns did not differ significantly between the three varieties of the barley grains. However, significant differences between the malts were evident. Results showed the influence of the malting process on the glycation of certain watersoluble barley proteins, nonspecific lipid transfer protein 1 (LTP1) and protein Z, of which the glycated forms survived the brewing process. These major barley proteins are very important for the formation and stability of beer foam and glycation may prevent their precipitation. Analysis results indicated that slight glycation of the proteins had occurred on the second day of malting. The linear mode of MALDI-TOF mass spectrometry was used as a fast and simple method for monitoring the patterns of low-molecular weight barley proteins with regard to barley variety discrimination. This procedure also enables the selection of barley varieties suitable for the malting industry.

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“…GFFF has been employed for the separation, characterization and micropreparation of a wide variety of biological, inorganic and synthetic particulate materials, such as cells [2][3][4][5], starch granules [6][7][8][9][10][11], silica gel particles [12][13][14], polymer latexes [15], fine coal particles and residues from coal liquefaction [16].…”

Section: Open Accessmentioning

confidence: 99%

Gravitational Field-Flow Fractionation Devices Fabricated via a Hot Embossing/Thermal Bonding Method

Yang

2014

Micromachines

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A novel hot embossing/low temperature ethanol solvent bonding method for the fabrication of polymethylmethacrylate (PMMA) field flow fractionation devices has been developed. The separation channel on a PMMA substrate was generated by a hot embossing process without vacuum. Special temperature-pressure profiles were used to analyze the influence of the hot embossing parameters. After the hot embossing process, ethanol solvent bonding was used to seal the separation channel on the PMMA substrate. The experimental results show that the bonding strength with ethanol solvent bonding at 35 °C (aspect ratio (depth/width): 0.043) is 3.05 MPa, and the deformation percentage is very low (0.54%). A burst pressure test indicated that the as-prepared PMMA gravitational field flow fractionation device has a very high burst pressure. Furthermore, the higher resolution of the as-prepared PMMA gravitational field flow fractionation device in the separation of wheat and starch particles shows that the hot embossing/low temperature ethanol solvent bonding technique will have potential commercial value.

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Relationship Between the Ratio of Large and Small Starch Granules Determined by Gravitational Field‐Flow Fractionation and Malting Quality of Barley Varieties

Cited by 14 publications

References 40 publications

Barley Starch: Composition, Structure, Properties, and Modifications

Barley Starch: Composition, Structure, Properties, and Modifications

Utilization of the Linear Mode of MALDI-TOF Mass Spectrometry in the Study of Glycation During the Malting Process

Gravitational Field-Flow Fractionation Devices Fabricated via a Hot Embossing/Thermal Bonding Method

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