  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
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Starch from hull-less barley: II. Thermal, rheological and acid hydrolysis characteristics. J. H. LI (1), T. Vasanthan (1), B. Rossnagel (2), and R. Hoover (3). (1) Dept. of Agricultural, Food & Nutritional Sci., University of Alberta, Edmonton, AB, T6G 2P5, Canada; (2) Crop Development Centre, University of Saskatchewan, Saskatoon, SK; (3) Dept. of Biochem., Memorial University of Newfoundland, St. John's, NF.
Gelatinization, granular swelling, viscosity and acid susceptibility of starches isolated from ten hull-less barley genotypes [zero amylose (CDC Alamo), waxy (CDC Candle, SB 94912), compound waxy (CW) (SB 94917), normal amylose (Phoenix, CDC Dawn), compound normal (CN) (SR 93102, SB 94860), and high amylose (HA) (SB 94893, SB 94897)] were studied. T(o), T(p), T(c), T(c)-T(o), and deltaH ranged from 50.1 - 56.1, 58.1 - 64.5, 71.0 - 75.8, 17.9 - 24.0°C and 9.6 - 14.2 J/g, respectively. T(o) and T(c)-T(o) were lower and higher in CW and CN than in others. deltaH of CW was the lowest while CN was the highest among all genotypes. The swelling power followed the order: zero amylose > CW > waxy > CN > normal > HA. The solubility of zero amylose starch increased rapidly below 70°C. At 90°C, solubility followed the order: HA > CN > normal > CW > waxy. Zero amylose and waxy starches exhibited lower pasting temperatures, higher peak viscosities and higher breakdown than normal starches. Acid susceptibility followed the order: zero amylose > CW > waxy > normal > CN > HA. Significant correlations were existed between physicochemical properties and structural characteristics of starches.
Copyright 2001
The American Association of Cereal Chemists