Annealing of normal, low and high amylose starches extracted from barley cultivars grown under different environmental conditions

Radioprotective thermally generated free-radical dextrins

“…Even 2 h heating at 130℃ (annealing) is considered as fairly behavioral and small structural changes which can be noted, resulting from minor ordering of some structural defects in the granules [19,20] . Elevated temperature gradually cancels original semi-crystalline packing of the polysaccharides in granules accompanied by breaking of the glycosidic bonds dehydration and other types of decomposition manifested by evolution of small molecules such as methane, ethane, and carbon dioxide [8] .…”

Effect of annealing on the structure and physicochemical properties of barley starches of varying amylose content

“…Annealing of maize starches of varying amylose content has been studied only by diVerential scanning calorimetry (DSC), SF measurements and 13 C-CP/MAS-NMR (Knutson, 1990;. Whereas, annealing of barley starches of varying amylose content has been investigated only by DSC (Kiseleva et al, 2004). Furthermore, Perez, Haros, and Suarez (2001) Perez, Haros, Suarez, and Rosell (2003) have shown that starches extracted from ground maize or from whole maize kernels that were steeped in water prior to starch extraction exhibit in vivo annealing.…”

“…Annealing of starches has been studied at various starch: water ratios (1:1, 1:3, 1:5) and at temperatures ranging from 40 to 75°C (Andreev, Kalistratova, Wasserman, & Yurev, 1999;Atichokudomchai, Varavinit, & Chinachoti, 2002;Cameron & Donald, 1992;Genkina, Wasserman, Noda, Tester, & Yuryev, 2004;Gomez, Mendes da Silva, Ricardo, Sasaki, & Germani, 2004;Hoover & Manuel, 1996;Hoover & Vasanthan, 1994a;Hoover & Vasanthan, 1994b;Jacobs, Eerlingen, Charwart, & Delcour, 1995;Jacobs, Eerlingen, Rouseu, Colonna, & Delcour, 1998a;Jacobs, Eerlingen, Spaepen, Grobet, & Delcour, 1998b;Jacobs et al, 1998c;Kiseleva et al, 2004;Knutson, 1990;Krueger, Knutson, Inglett, & Walker, 1987a;Krueger, Walker, Knutson, & Inglett, 1987b;Kuge & Kitamura, 1985;Larsson & Eliasson, 1991;Lopez & Lopez, 1991;Muhrbeck & Svensson, 1996;Nakazawa & Wang, 2003;Nakazawa & Wang, 2004;Ozcan & Jackson, 2003;Qi et al, 2004;Seow & Teo, 1993;Stute, 1992;Tester, Debon, & Karkalas, 1998;Tester, Debon, & Sommerville, 2000;Wang, Powell, & Oates, 1997;Yost & Hoseney, 1986).…”

Effect of annealing and pressure on microstructure of cornstarches with different amylose/amylopectin ratios

“…Annealing and pressure treatment are two important techniques to modify the microstructure and physicochemical properties of starch. [1][2][3][4][5] Previous studies have shown that the gelatinization behaviors of starches were significantly affected by these two kinds of treatments. Pressure treatment generally facilitates gelatinization processing.…”