Barley starch gelatinization

Barley starch Gelatinization transition temperatured (°C) Enthalpy( /g)... 

Goering, K. Fritts, D. H., and Allen, G. D. (1974). A comparison of loss of birefringence with the percent gelatinization and viscosity on potato, wheat, rice, corn, cow cockle, and several barley starches. Cereal Chem. 51, 764-771. 

Eliasson, A. C. (1986). Viscoelastic behaviour during the gelatinization of starch. I. Comparison of wheat, maize, potato and waxy-barley starches. J. Text. Stud, 17,253-265. 

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

Barley starch Granule size Gelatinization transition temperatures3 (°C) T Tp Tc Ranee (°C) Tc-T0 Enthalpy (AH) Cl/g) U/g)... 

This review has shown that most studies on barley starches have been focused on understanding the fine structures, particle size distribution, chemical composition, gelatinization properties and susceptibility towards enzyme hydrolysis. However, there is a dearth of information on the rheological and retrogradation characteristics of barley starches from different cultivars. Furthermore, the response of small and large barley starch granules towards physical and chemical modification needs investigation. Research in the above areas is underway in our laboratories. It is hoped that this study may improve the utilization of different types of barley starches for specific products within the food and paper industry. 

Kim, S.S. and Setser, C.S., Wheat starch gelatinization in the presence of polydextrose or hydrolyzed barley 3-glucan, Cereal Chem., 69,447,1992. 

In 1833 an amylase from germinating barley was recovered and called diastase (1). Like malt itself, this product converted gelatinized starch into sugars, primarily maltose. Shordy thereafter, BerzeHus proclaimed the existence of non-living catalysts, and Schwaim (2) reported on his observation and purification of pepsin. 

Viscoelastic behavior during gelatinization of aqueous starch dispersions (10% w/w, wheat, com, potato and waxy barley) in the presence of emulsifiers was investigated... 

Addition of gluten to 6.5-6.6% (w/w) dispersions of different starches at a 1% level ealeulated on dry stareh basis inereased the G of wheat and rye starches, lowered that of maize stareh but did not affeet the modulus of barley, triticale and potato starehes (Lindahl and Eliasson, 1986). G was also found to increase with increasing amounts of gluten (1-4%) added to the wheat starch. Studies on starches with different amylose/amylopectin ratios suggest that gelatinization of amylopectin and not amylose favors a synergistie interaetion with proteins leading to an increase in dispersion viscosity (Chedid and Kokini, 1992 Madeka and Kokini, 1992). 

The conventional method of lactic acid production from starchy materials such as barley, corn, potato or rice requires pretreatment by gelatinization and liquefaction. This is usually carried out at an elevated temperature of about 90-130°C for at least 15 min, followed by saccharification of the starch by amy-... 

Three examples of biopolymers are cellulose, starch, and gelatin. Cellulose accounts for 40% of all organic matter and is found in plant cell walls. Starch is found in a number of plants such as corn, potatoes, wheat, rice, barley and peas. Gelatin on the other hand, is extracted from animal bones or animal skins rather than from plants. 

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