Relationships Between Fructans Content and Barley Malt Quality

Cozzolino, Daniel; Degner, S.; Eglinton, J.

doi:10.1007/s12161-015-0386-1

Cited by 8 publications

(9 citation statements)

References 32 publications

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“…Cozzolino et al. [ 22 ] and Zhou and Mendham [ 23 ] used 0.1 m AgNO 3 to inhibit enzyme activity in barley flour and malt and obtained higher peak viscosity, supporting our findings. Huang and Lai [ 21 ] used 0.0025 m AgNO 3 to inactivate α‐amylase activity in rice flour during gelatinization, while Ding et al.…”

Section: Discussionsupporting

confidence: 90%

“…The results suggested that using 1% AgNO 3 would inhibit α‐amylase activity in rice flour with high AC and more accurately assess pasting properties. [ 22–24 ] Other studies support an increase in PV using AgNO 3 solution, but the concentration used was too low to fully inhibit α‐amylase activity during gelatinization of rice flour with higher AC. [ 19–21 ]…”

Section: Discussionmentioning

confidence: 99%

“…In barley flour and malt, a lower PV due to endogenous amylase activity was reported, and when AgNO 3 solution was used to inhibit the amylase activity, a higher PV was obtained. [ 22–25 ] In sweet potato flour, a higher PV was reported using 0.05 × 10 −3 m AgNO 3 , indicating inhibition of α‐amylase activity. [ 26 ]…”

Section: Introductionmentioning

confidence: 99%

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Optimal Silver Nitrate Concentration to Inhibit α‐Amylase Activity During Pasting of Rice Flour

et al. 2020

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Endogenous α‐amylase interferes with accurate determination of the pasting properties of cereal flour. Silver nitrate (AgNO3) solutions at seven different concentrations (0.001‐0.1 m) plus a deionized water (dH2O) control are compared for their ability to inhibit α‐amylase activity during gelatinization of rice flour with medium to high amylose content (AC). Pasting properties are assessed using a Rapid Visco Analyzer (RVA). The optimal concentration of AgNO3 to inhibit α‐amylase in the flour of rice cultivar Doongara during gelatinization is 1% (w/v) (≈0.06 m). This concentration is tested further in three other types of rice for confirmation of the effects on RVA pasting properties. Peak viscosity is significantly higher using 1% AgNO3 than in the dH2O control, while breakdown and pasting temperature are significantly lower. In conclusion, the incorporation of 1% (w/v) AgNO3 into samples for RVA inhibits the α‐amylase activity in rice flour with medium to high AC, allowing pasting properties to be accurately measured using an RVA.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

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Optimal Silver Nitrate Concentration to Inhibit α‐Amylase Activity During Pasting of Rice Flour

et al. 2020

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“…In this section, for each approach, the state of knowledge of the principle, the challenges, the current application on the market, and potential associated patents are shown. c Apparent impact of sprouting contradicts different reports (Cozzolino et al, 2016;Ispiryan et al, 2021b;Krahl et al, 2008;MacWilliam et al, 1956)…”

Section: Strategies To Produce Low Fodmap Products and Their Current ...mentioning

confidence: 77%

FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective

Ispiryan

Zannini

Arendt

2022

Comp Rev Food Sci Food Safe

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A diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) is a promising therapeutic approach to reduce gastrointestinal symptoms associated with irritable bowel syndrome (IBS). However, a shift toward a more sustainable, healthy diet with higher inclusion of whole‐grain cereals (i.e., wheat, rye, barley) and pulses, naturally rich in FODMAPs, poses a severe challenge for susceptible individuals. Dietary restriction of fermentable carbohydrates (commonly called the “low FODMAP diet”) has received significant consideration. Hence, the development of functional low FODMAP products is emerging in food science and the food industry. In this review, we evaluate the most promising yet neglected (bio)‐technological strategies adopted for modulating the FODMAP contents in complex food systems and the extent of their uptake in the global food market. We extensively investigated the global low FODMAP market, contrasted with the status quo in food science and discussed the key principles and concomitant challenges of targeted FODMAP reduction strategies. Powerful tools are available which are based either on the use of ingredients where FODMAPs have been physically removed (e.g., by membrane filtration) or biotechnologically reduced during the food processing, mediated by added enzymes, microbial enzymes during a fermentation process, and seed endogenous enzymes. However, <10% of the small market of functional products with a low FODMAP claim (total ∼800 products) used any of the targeted FODMAP reduction techniques. The global market is currently dominated by gluten‐free products, which are naturally low in FODMAPs and characterized by inferior sensory attributes.

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“…Proving these hypotheses will require the comparative evaluation of physicochemical properties of neoseries-inulin-and graminantype fructans in the future. Indeed, several studies have provided strong evidence for a positive relationship between enhanced fructan concentrations with better malting characteristics in barley varieties (Smith et al, 1980;Cozzolino et al, 2016 and references therein)…”

Section: Developmental and Tissue Specific Nature Of Barley Fructan Biosynthesismentioning

confidence: 99%

Genome-wide association study reveals the genetic complexity of fructan accumulation patterns in barley grain

Matros

Houston

Tucker

et al. 2021

Journal of Experimental Botany

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We profiled the grain oligosaccharide content of 154 two-row spring barley genotypes and quantified 27 compounds, mainly inulin- and neoseries-type fructans, showing differential abundance. Clustering revealed two profile groups where the ‘high’ set contained greater amounts of sugar monomers, sucrose, and overall fructans, but lower fructosylraffinose. A genome-wide association study (GWAS) identified a significant association for the variability of two fructan types: neoseries-DP7 and inulin-DP9, which showed increased strength when applying a novel compound ratio-GWAS approach. Gene models within this region included three known fructan biosynthesis genes (fructan:fructan 1-fructosyltransferase, sucrose:sucrose 1-fructosyltransferase, and sucrose:fructan 6-fructosyltransferase). Two other genes in this region, 6(G)-fructosyltransferase and vacuolar invertase1, have not previously been linked to fructan biosynthesis and showed expression patterns distinct from those of the other three genes, including exclusive expression of 6(G)-fructosyltransferase in outer grain tissues at the storage phase. From exome capture data, several single nucleotide polymorphisms related to inulin- and neoseries-type fructan variability were identified in fructan:fructan 1-fructosyltransferase and 6(G)-fructosyltransferase genes. Co-expression analyses uncovered potential regulators of fructan biosynthesis including transcription factors. Our results provide the first scientific evidence for the distinct biosynthesis of neoseries-type fructans during barley grain maturation and reveal novel gene candidates likely to be involved in the differential biosynthesis of various types of fructan in barley.

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Relationships Between Fructans Content and Barley Malt Quality

Cited by 8 publications

References 32 publications

Optimal Silver Nitrate Concentration to Inhibit α‐Amylase Activity During Pasting of Rice Flour

Optimal Silver Nitrate Concentration to Inhibit α‐Amylase Activity During Pasting of Rice Flour

FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective

Genome-wide association study reveals the genetic complexity of fructan accumulation patterns in barley grain

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