The influence of starch pasting properties and grain protein content on water uptake in barley

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

doi:10.1002/jib.109

Cited by 6 publications

(3 citation statements)

References 25 publications

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“…The increase in OAC compared to the control, also suggests the presence of more non-polar amino acids in the malted samples and this conforms to the findings of Adebiyi et al (2016) on the effect of malting and fermentation on some properties of pearl millet biscuit and flour. Pasting properties of flour are usually associated with amylopectin, amylose, biological characteristics of the endosperm (granules) and starch content among others (Cozzolino et al (2014). In this study, the pasting profile of malted pearl millet Ex-Borno variety was also investigated (Table 5).…”

Section: Physico-chemical Propertiesmentioning

confidence: 99%

Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting

et al. 2017

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The effect of malting periods on the nutritional composition and physico-chemical properties of flour from pearl millet (Ex-Borno) variety was evaluated. Grains were steeped at 25 °C for 24 h and germinated for different durations (12, 24, 36, 48, 60, 72, 84 and 96 h) before kilning at 55 °C for 18 h. The kilned seeds were devegetated, milled, sieved and analysed for their proximate composition, amino acid composition, total phenolic content, functional and pasting properties. The carbohydrate, fat and total phenolic contents of the pearl millet flour samples decreased while protein content increased with increased malting periods. Leucine was the dominant amino acid in the flour and 48 h-malted flour had the highest total amino acid (6.72). Peak viscosity significantly decreased as the malting period increased. Solubility index, pasting temperature and phenolic content of the flours ranged from 5.13 to 17.24%, 69.05 to 89.5 °C and 130.20 to 169.90 mg/100 g, respectively. Malting offers a means of improving the nutritional profile of Ex-Borno pearl millet flour with an increased protein and fibre and reduced fat content. Malting also enhanced the functional and pasting properties of the flour.

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Section: Physico-chemical Propertiesmentioning

confidence: 99%

Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting

et al. 2017

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“…However, later studies have confirmed that the pasting properties of whole grain flour are closely related to malt extract [ 25 ], with high PV, TR, BD, and FV, and low TTPV and PT being related to high malt extract. Pasting properties of whole barley flour are also correlated with the uptake of water by seeds, which is an essential and initial step towards germination in the malting process [ 29 ] and fermentability [ 30 ].…”

Section: Discussionmentioning

confidence: 99%

QTL Mapping Reveals the Relationship between Pasting Properties and Malt Extract in Barley

Wang¹,

Yang²,

Hua³

et al. 2018

IJMS

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Pasting properties are important characteristics of barley starch from a processing standpoint. Many studies reported the close relationship between pasting properties and malting quality, especially malt extract. However, most conclusions were derived from the correlation between pasting properties and malting quality using a set of cultivars or breeding lines. In this study, a doubled haploid population of 150 lines from a cross between a Japanese malting barley and a Chinese feed barley was grown in four different environments (two sites × two years). Based on average values from all different environments, 17 significant quantitative trait loci (QTL) were identified for pasting properties. The genetic variance explained by these QTL varied from 7.0 to 23.2%. Most QTL controlling pasting properties were located on 1H, 2H, 5H, and 7H. Results confirmed the linkage between pasting properties and malt extract, with most of the QTL for pasting properties becoming nonsignificant when using malt extract as a covariate. Breakdown showed the closest correlation with malt extract. Molecular markers closely linked to the QTL can be used to select desired pasting properties to improve malting quality.

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“…In summary, for this project we aim to discover how barley protein affect the starch utilization in industry. Furthermore, for brewing industry, although there have been reports investigating the importance of barley starch for beer production: for example, the influence of starch pasting properties on barley water uptake (Cozzolino, Roumeliotis, & Eglinton, 2014) this field. This knowledge could be of use not only in brewing industry, but also provide useful information for barley breeders to plant barley genotype with consumer preferred quality.…”

Section: Research Involving Human or Animal Subjectsmentioning

confidence: 99%

Interactions of barley endosperm proteins with starch and their effects on functional properties

Yu¹

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Many factors can alter starch degradation rate, with interactions with proteins being one of the most important factors. Although barley protein content is currently a major parameter for predicting the quality of a barley genotype in brewing, the mechanisms underlying the effects of barley protein on grain utilization are poorly understood.This project aims to explore these mechanisms of these effects on starch utilization in both food and brewing industries to provide a better way for brewers and food producers to choose a suitable barley genotype for beer and food production. As part of this aim, mechanistic explanations of the observations will also be obtained.Protein content is currently an important parameter used to choose a suitable barley genotype, it is of value to find out if there are any relations among barley protein contents with other grain parameters, like, the grain size and starch properties. 30 different barley samples were used.Size-exclusion chromatography (SEC) and fluorophore-assisted carbohydrate electrophoresis (FACE) were used together to investigate starch molecular structure, while both amylose and amylopectin chain-length distributions (CLDs) being fitted with biosynthesis-based models to find statistically meaningful correlations.In order to understand the mechanism concerning how barley protein affects starch degradation, in vitro starch digestion measurements were carried out, using raw barley flour as substrate.Pepsin and porcine pancreatic α-amylase were used, and both logarithm of slopes and NLLSmethods used to fit the data, the latter being devised here for this purpose. Confocal microscopy was used to visualize the absorption of aamylase on barley protein.Another research goal is to investigate and understand how barley protein affects starch degradation during mashing (65 °C) as well as fermentable sugar productions (glucose, maltose, maltotriose). Ten barley samples with varied protein contents were used to do malting followed by mashing. For malting which is conducted based on industrial standards, both scanning XI

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The influence of starch pasting properties and grain protein content on water uptake in barley

Cited by 6 publications

References 25 publications

Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting

Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting

QTL Mapping Reveals the Relationship between Pasting Properties and Malt Extract in Barley

Interactions of barley endosperm proteins with starch and their effects on functional properties

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