Barley high-amylose

Vasanthan, T. and Bhatty. R.S. 1995. Starch purification after pin milling and air classification of waxy, normal, and high amylose barleys. Cereal Chem. 72 379-384. 

Figure 16.2 Scanning electron micrographs of normal (CDC Dawn, Phoenix, SR 93102, and SB 94860) waxy (CDC Alamo, CDC Candle, SB 9491 2, and SB 94917) and high-amylose (SB 94893 and SB 94897) barley starches.115 (Reproduced with permission)...

Table 16.3 Gelatinization parameters of isolated small and large granu normal, waxy and high-amylose barley starches les of...

The wide range in T0, Tp, Tc and AH among genotypes (Table 16.2) could be attributed to differences in cultivars,39,49,52 growth conditions,49,58 and thermal and mechanical conditions employed during starch isolation.66 DSC parameters of barley starches are generally lower than those reported for normal, waxy and high-amylose maize starches examined under identical conditions.28... 

Barley starches exhibit a relatively high rate of acid hydrolysis during the first 10 days, followed by a slower rate thereafter.28,39 The extent of degradation follows the order waxy > normal > high-amylose (Table 16.6). This order is similar to that... 

Figure 16.7 Scanning electron micrographs ofwaxy (a, b), normal (c, d) and high-amylose (e, f) barley starches, hydrolyzed by PPA at 37°C for 1 hour.9 (Reproduced with permission)...

Figure 16.9 PPA hydrolysis of (a) small and (b) large granules of normal, waxy and high-amylose barley...

Figure 16.11 Pasting profiles of barley starches measured by a Rapid ViscoAnalyzer.27 Waxy ( ) normal ( ) (X) high-amylose and (A) high-amylose hull-less. (Reproduced with permission)...

Cationic starches are widely used as wet-end additives in the pulp and paper industry to enhance starch and filler retention during papermaking. Use of cationic starches increases paper strength and decreases biological oxygen demand (BOD) of paper mill effluent. Presently only cationic corn and potato starches are used by Canadian paper mills. The degree of substitution (DS) of normal, waxy, high-amylose barley... 

Figure 16.15 The effect of starch concentration on the resistant starch (RS3) content of gels from high-amylose barley and amylomaize starches. (Adapted from reference 111 with permission)...

Table 16.9 Effect of pullalanase hydrolysis and annealing on the resistant starch (RS3 content) of dried retrograded high-amylose barley and amylomaize starch gels...

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