Effects of heat-moisture treatment of varied severity on physicochemical parameters of three cereals (barley, triticale and red millet) and two tuber starches (arrowroot, cassava) were studied. The treatment produced restriction in swelling powers of all tested starches ; solubilities of cereal starches increased while those of the tuber starches were reduced at 90"C, indicating different types of reorganization of the starch polymers in the two types of granules; enzyme susceptibilities and water-binding capacities were augmented by the treatment.X-ray diffraction studies showed decreases in degree of crystallinity of cereal starches and changes of C-pattern to Apattern of tuber starches by the treatment. Effects on pasting properties are also given. Modifizierung von Getreide-und Wurzelstarke durch Hike-Feuchtigkeitsbehandlung. Teil 1 Physiko-chemische Eigenschaften. Die Wirkung der Hitze-Feuchtigkeitsbehandlung unterschiedlicher Intensitat auf die physikochemischen Parameter von drei Getreide-(Gerste, Triticale und Rothirse) undzwei Wurzelstarken (Arrowroot, Cassava) wurde untersucht. Die Behandlung rief eine Verminderung des Quellvermogens aller untersuchten Starken hervor. Die Loslichkeit der Getreidestarken erhohte sich, wahrend die der Wurzelstarken bei 90°C verringert wurde, was auf die verschiedenen Arten der Reorganisation der Starkepolymere in den beiden Starkekorn-Typen hinweist. Die Enzymempfindlichkeit und das Wasserbindungsvermogen wurden durch die Behandlung erhoht. Rontgenbeugungsversuche zeigten eine Abnahme des Kristallinitltsgrades der Getreidestiirken und Anderung des C-Typs in den A-Typ bei den Wurzelstarken. Die Wirkungen auf die Verkleisterungseigenschaften werden ebenfalls behandelt . ____ -___ 50 starch/starke 34 (1982) Nr 2 , S. 50-54
The production of modified starches from corn, barley and triticale grain was found to be possible by sprouting of grains prior to starch isolation. The extent of modification depends on the time of sprouting. The water binding capacities of starches decreased initially and then increased again with longer sprouting times. Swelling powers decreased while solubilities and enzyme susceptibilities of the starches increased with sprouting. Starches gelatinized at a lower temperature and over a narrower temperature range than starch from ungerminated grains. FN values and amylograph viscosities decreased due to sprouting of grains prior to starch isolation.
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