Effect of the pearled in the isolation and the morphological, physicochemical and rheological characteristics of barley starch

Bello‐Pérez, Luis A.; Sánchez‐Rivera, Mirna M.; Núñez-Santiago, Carmen; Rodríguez-Ambriz, Sandra L.; Román‐Gutiérrez, Alma Delia

doi:10.1016/j.carbpol.2010.01.056

Cited by 45 publications

(43 citation statements)

References 33 publications

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“…Linear starch fraction content of the samples ranged between 19.6 and 25.2/100 g of starch dry mass, for BS2 and BS7 starch, respectively. These values were comparable with literature data concerning various kinds of barley starches (Bello-Perez et al 2010;Czuchajowska et al 1998;Gao et al 2009;Tang et al 2004;Yoshimoto et al 2002), however, much higher amylose content of the starch isolated from Brazilian malting barley variety was reported by Soares et al (2007). These authors claim that amylose content of starch is dependent on the conditions of the plant growing.…”

Section: Physicochemical Propertiessupporting

confidence: 81%

“…Values of gelatinization enthalpy of the starches from malting barley varieties ranged from 6.49 J/g (for BS9 starch) to 9.61 J/g (for BS7 starch). Similar values of gelatinization enthalpies were reported by Bello-Perez et al (2010) and Subaric et al (2011), whilst slightly lower values of that parameter were determined by Song and Jane (2000). Higher values of ΔH g for normal and waxy barley starches are reported by Tester and Morrison (1990), Li et al (2001) and Suh et al (2004).…”

Section: Gelatinization Propertiessupporting

confidence: 68%

“…These authors claim that amylose content of starch is dependent on the conditions of the plant growing. Amylose content significantly affects functional properties of barley starch: starch with high amylose content shows greater susceptibility to retrogradation and its pastes are more elastic (Bello-Perez et al 2010). This parameter also significantly affects starch pasting characteristic.…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

“…At present it is on the fifth place, of world crops, after the rice, wheat, corn and soya ones (Baik and Ullrich 2008;Bello-Perez et al 2010). Comparing with other cereals, barley cultivation gives good effects even on low fertility soils.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2014

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The aim of this work was to characterize physicochemical, thermal and rheological properties of starches isolated from malting barley varieties. The analyzed starches contained 19.6-25.2 g of amylose, 42.47-70.67 mg of phosphorus, 0.50-1.26 g of protein and 0.10-0.61 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 56.5-58.5°C, 61.2-63.0°C and 66.7-68.7°C, respectively for T O , T P and T E , 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 = ΔH R /ΔH G value. The pasting curves showed differences in pasting characteristics of the barley starches, where values of peak (PV) and final (FV) viscosities were 133-230 mPa·s and 224-411 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.

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Section: Physicochemical Propertiessupporting

confidence: 81%

Section: Gelatinization Propertiessupporting

confidence: 68%

Section: Physicochemical Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

et al. 2014

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“…Therefore, all the starch samples involved are the normal type. The differences in the amylose content at the end of each one of the treatments might affect their physicochemical properties (Bello-Pe´rez et al, 2010).…”

Section: Chemical Analysismentioning

confidence: 99%

Effect of the alkaline and acid treatments on the physicochemical properties of corn starch

Palacios-Fonseca

Castro-Rosas

Gómez‐Aldapa

et al. 2013

CyTA - Journal of Food

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Corn starches were isolated using three different methods: water steeping, alkaline steeping, and acid steeping. The effects on their structural, micro structural, thermal, and chemical properties were evaluated, with especial emphasis in the alkaline process that is close related to the nixtamalization process. The isolation method influences the amylose content, crystallinity, and enthalpy of the starch granules. Scanning electron microscopy showed that the isolation method produced changes on the surface of the granules, and in some cases there were holes on the surface. Method 2 (the alkaline method) produces the starch granules with low protein and fat content and there was an increase in the enthalpy for this method, that can be explained in terms of thermodynamics by the increase of particles into the starch granules, which was confirmed by an increase in the ash content. A negative correlation between these variables was found (r ¼ 70.99), while a positive correlation between enthalpy and amylose content was also found (r ¼ 1).Keywords: corn starch; isolation method; functional properties of starch; amylose; amylopectin Almidones de maı´z fueron aislados por tres diferentes me´todos: usando reposo en agua, reposo alcalino y reposo a´cido. Se evaluaron los efectos de estos me´todos sobre las propiedades estructurales, microestructurales, te´rmicas y quı´micas en los gra´nulos de almido´n. Los resultados mostraron que los me´todos de obtencio´n de almido´n tienen fuerte influencia en el contenido de amilosa en los almidones aislados, ası´como en su estructura cristalina obtenida mediante difraccio´n de rayos X, ası´como cambios en la superficie de los gra´nulos observados por microscopia electro´nica de barrido, se tiene especial e´nfasis en el proceso alcalino, por que es cercano al proceso de nixtamalizacion. El me´todo alcalino produjo gra´nulos de almido´n con bajo contenido de proteı´na y grasa. En el caso del tratamiento alcalino, en te´rminos termodina´micos, el incremento en la entalpia tambie´n puede ser explicado por el incremento de las partı´culas dentro de los gra´nulos de almido´n, resultado que es confirmado por el incremento del contenido de cenizas. Finalmente, se encontro´una correlacio´n (r ¼ 70,99) tomando en cuenta los valores de cristalinidad y entalpia, y una correlacio´n positiva (r ¼ 1) entre entalpia y contenido de amilosa.Palabras clave: almido´n de maı´z; me´todo de aislamiento; propiedades funcionales de almido´n; amilosa; amilopectina

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Nutritional exploration of foxtail millet (Setaria italica) in addressing food security and its utilization trends in food system

Kalsi,

Bhasin

2023

eFood

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Millets are recognized as nutritional grains that have been important for preventing the malnutrition and significantly enhancing the human health. Foxtail millet (Setaria italica) is a C4, self pollinating millet species belonging to family Poaceae; acknowledged as Italian millet, Chinese millet or German millet. Being the oldest crops to be cultivated and produced, it is also utilized as a bird feed in African regions of the world. As far as the nutritional content is concerned, it has substantial amounts of carbohydrates (60–65 g), protein (12.3 g), fiber (6 g), minerals (Phosphorous, calcium, iron, zinc, magnesium, sodium), and phytochemicals (Phenols, Ferulic, chlorogenic acids, and p‐coumaric, flavonoids, carotenoids, tocopherol, and tocotrienol). Additionally foxtail millet is reported to have anti inflammatory, antioxidant, anticancerous, antihypolipidemic antihyperglycemic properties that may serve well with respect to pharmacological relevance. Apart from the medicinal prospect, its food utilization for making bakery, weaning, fermented as well as extruded goods are studied in the literature. Thus it can be mentioned that foxtail millet has a promising position in strengthening dietary quality and food security of world, thereby functioning as an emissary crop to replenish other economically valuable crops against environmental constraints even while supplying food for people and livestock via biotechnological techniques.

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Effect of the pearled in the isolation and the morphological, physicochemical and rheological characteristics of barley starch

Cited by 45 publications

References 33 publications

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

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

Effect of the alkaline and acid treatments on the physicochemical properties of corn starch

Nutritional exploration of foxtail millet (Setaria italica) in addressing food security and its utilization trends in food system

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