Titre :
|
Structure and functionality of barley starches
|
Auteurs :
|
Z. Czuchajowska ;
A. Klamczynski ;
B. Paszczynska ;
B. Baik
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1998
|
Format :
|
p. 747-754
|
Langues:
|
= Anglais
|
Catégories :
|
BIOCHIMIE
|
Mots-clés:
|
AMIDON
;
ORGE
;
TRAITEMENT THERMIQUE
;
GENOTYPE
;
ANALYSE PHYSICOCHIMIQUE
|
Résumé :
|
Amylose contents of prime starches from nonwaxy and high-amylose barley, determined by colorimetric method, were 24.6 and 48.7%, respectively, whereas waxy starch contained only a trace (0.04%) of amylose. There was little difference in isoamylase-debranched amylopectin between nonwaxy and high-amylose barley, whereas amylopectin from waxy barley had a significantly higher percentage of fraction with degree of polymerization 60 degrees C and corresponded to starch gelatinization; the second was >100 degrees C and corresponded to the amylose-lipid complex. Starch from waxy barley had only one endothermic gelatinization peak of amylopectin with an enthalpy value of 16.0 J/g.
|
Source :
|
Cereal chemistry, vol.75, n°5
|