Barley starch granule

Derek, R., Prentice, M., Stark, J. R., and Gidley, M. J. (1992). Granules residues and "ghosts" remaining after heating A-type barley starch granules in water. Carbohydr. Res. 1TJ, 121-130. 

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. 

Stark, J.R. X.S. Yin. The effect of physical damage on large and small barley starch granules. Starch 1986,38, 369-374. 

The effect of mercury incorporated into barley starch granules during their digestibility by barley malt a-amylase has been studied. The digestibility varied with the batch of starch samples. 

Starch is obtained from a variety of plant sources. Corn, cassava, sweet potato, wheat, and potato are the major sources of food starch while sorghum, barley, rice, sago, arrowroot, etc. serve as minor sources of starch in different localized regions of the world (Gaillard, 1987 Ratnayake and Jackson, 2003). Raw starch granules do not disperse in cold water. This limits the use of raw native starches for food as well as industrial applications, and therefore starch is often cooked during product-manufacturing... 

Zagari, A. Medicinal plants. Vol 4, 5th ed., Tehran University Publications, No 1810/4, Tehran, Iran 1992 969 pp. Stalay, A. E. Starch granulation. Patent-Neth Appl-73 10,688 1975. Savchenko, G. E. Effect of chloramphenicol on the accumulation and transformation of protochlorophyll in barley leaves. Biol Nauch-Tekhn Progress 1974 60. 

It is thus possible to settle microscopically if a wheaten loaf contains rye (but not the converse) or if potato, maize and leguminous starches are present. It is, however, far more difficult to detect in this way the presence of barley, oats or rice, the swollen and deformed starch granules of these being virtually indistinguishable from those of wheaten flour. 

Li, J.H., Vasanthan, T., Rossnagel, B. and Hoover, R. (2001) Starch from hull-less barley I. Granule morphology, composition and amylopectin structure. Food Chemistry 74, 395-405. 

C-CP-MAS NMR produces a broad resonance with a chemical shift of 31.2 ppm,129 a characteristic of mid-chain methylene carbons of fatty acids in the V-amylose complex. The results showed that up to 43% of amylose in non-waxy rice starch, 33% in oat starch, and 22% in normal maize and wheat starch granules are complexed with lipids at a single helical conformation, and the remaining amylose is free of lipids and is in a random coil conformation.212 Up to 60% of apparent amylose in waxy barley starch is complexed with lipids.212... 

Kimura and Robyt201 made a kinetic study of the hydrolysis of seven types of starch granules from normal maize, waxy maize, barley, tapioca, amylomaize-7, shoti and potato by R. nievus glucoamylase-I. The different types of starch granules had... 

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