Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties

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• 作者：Karolina Pycia ; Dorota Ga?kowska ; Les?aw Juszczak…
• 关键词：Starch ; Malting barley ; Physicochemical properties
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：August 2015
• 年：2015
• 卷：52
• 期：8
• 页码：4797-4807
• 全文大小：490 KB
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• 作者单位：Karolina Pycia (1)
  Dorota Ga?kowska (1)
  Les?aw Juszczak (1)
  Teresa Fortuna (1)
  Teresa Witczak (2)
  
  1. Department of Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149, Kraków, Poland
  2. Department of Engineering and Machinery in Food Industry, University of Agriculture in Krakow, Balicka 122, 30-149, Kraków, Poland
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

The aim of this work was to characterize physicochemical, thermal and rheological properties of starches isolated from malting barley varieties. The analyzed starches contained 19.6-5.2?g of amylose, 42.47-0.67?mg of phosphorus, 0.50-.26?g of protein and 0.10-.61?g of fat per 100?g of starch dry mass. The clarity of the 1?% (w/w) starch pastes ranged from 5.4 to 9.8?%. Values of the characteristic gelatinization temperatures were in the ranges of 56.5-8.5?°C, 61.2-3.0?°C and 66.7-8.7?°C, respectively for TO, TP and TE, whereas values of gelatinization enthalpy were from 6.49 to 9.61?J/g. The barley starches showed various tendency to retrogradation, from 24.52 to 44.22?%, measured as R = ?HR/?HG value. The pasting curves showed differences in pasting characteristics of the barley starches, where values of peak (PV) and final (FV) viscosities were 133-30?mPa·s and 224-11?mPa·s, respectively. The barley starch pastes exhibited non-Newtonian, shear thinning flow behaviour and thixotropy phenomenon. After cooling the starch gels showed different viscoelastic properties, however, most of them behaved like weak gels (tan δ = G-G-> 0.1). Significant linear correlations between the parameters of pasting characteristic and some rheological parameters were found.