Influence of growth temperature on the structure and thermodynamic parameters of barley starches

Kiseleva, Valentina I.; Tester, Richard F.; Wasserman, L. A.; Кривандин, А. В.; Попов, А. А.; Yuryev, Vladimir P.

doi:10.1016/s0144-8617(02)00207-2

Cited by 34 publications

(41 citation statements)

References 33 publications

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“…Environmental factors also have significant impacts on the starch properties of barley. In general, high growth temperatures facilitate amylopectin crystallization and increase gelatinization temperatures, delay the onset and depress the extent of swelling of granules when heated in water (Tester 1997;Kiseleva et al 2003;Anker-Nilssen et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Mapping of quantitative trait loci controlling barley flour pasting properties

et al. 2010

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Pasting properties are important characteristics of barley starch from a processing standpoint. A shorter time to peak viscosity and lower pasting temperature are favorable to both malting and food processing. This study was conducted to identify quantitative trait loci (QTLs) determining pasting properties of barley flour using a doubled haploid population of 177 lines from the cross between six-rowed Yerong and two-rowed Franklin. Yerong is a feed barley with a longer time to peak viscosity and a higher pasting temperature than the other parent Franklin which is a malting barley. Field trials were conducted in three different sites/years. Seven different parameters representing the pasting properties were measured using a Rapid Visco-analyser (RVA). DH lines showed significant differences in all seven parameters in most of the sites/years. For example, the pasting temperature of different DH lines ranged from 73.8 to 89.5 in 2006/2007 MTP field trial. Twenty one QTLs were associated with flour pasting properties. These QTLs were distributed on 11 chromosome regions. Genetic variance explained by these QTLs varies from 4.4 to 15.2%. The most important QTLs controlling the time to peak viscosity and pasting temperature were located on 1H, 2H, 3H and 7H. Results showed that some of the pasting properties can be effectively selected by the combination of several molecular markers.

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Section: Introductionmentioning

confidence: 99%

Mapping of quantitative trait loci controlling barley flour pasting properties

et al. 2010

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“…[1][2][3][4][5][6] The amylose Ôtie-chainsÕ, amylopectin Bchains, molecular ordered structures, that is, double helices located in crystalline lamellae but not participating in a formation of starch crystals, can be considered as such defects. [1][2][3][4][5][6] An annealing of synthetic imperfect semicrystalline polymers regularizes them. This is followed by narrowing of the melting temperatures interval and by increase in the average melting temperatures.…”

Section: Introductionmentioning

confidence: 99%

Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies

Kiseleva

Кривандин

Fornal

et al. 2005

Carbohydrate Research

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“…A large number of techniques, such as differential scanning calorimetry (DSC) (Donovan, Lorenz & Kulp, 1983;Lim, Chang & Chung, 2001;Ziegler, Nordmark & Woodling, 2003;Kiseleva, Tester, Wasserman, Krivandin, Popov & Yurvev, 2003) and X-ray diffraction (Kiseleva et al, 2003;Lim et al, 2001) have been used to study the gelatinization behavior of starch granule altered by various physical treatments. During recent years differential scanning calorimetry (DSC) has evolved as the preferred method (Eliasson & Larsson, 1993;Takaya, Sano & Nishinari, 2000), to hal-00413504, version measure different aspects of the gelatinization process.…”

Section: Introductionmentioning

confidence: 99%

Effect of hydrothermal treatment on the physical and rheological properties of maize starches

Loisel

Maache-Rezzoug

Esneault

et al. 2006

Journal of Food Engineering

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Abstract.Standard maize (SMS) and waxy maize starch (WMS) were hydrothermally treated at their residual moisture level (~12 %) by Instantaneous Controlled Pressure Drop process in order to obtain pre-gelatinised starches in a single step. The effect of two parameters of this process, namely the steam pressure level and processing time, on the structural and rheological properties of the native maize starches were described. The occurrence of partial gelatinization for DIC treated starches was clearly attested by the increase of the median volume diameter in cold water, the decrease of the gelatinization enthalpy and a loss of birefringence under polarized light, this was more prominent for the highest pressure and longest time: 2.7 to 3 bar for 200 to 300 seconds.Sensitivity of starches to the process was also dependent on their origin, SMS being more affected than WMS.

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Influence of growth temperature on the structure and thermodynamic parameters of barley starches

Cited by 34 publications

References 33 publications

Mapping of quantitative trait loci controlling barley flour pasting properties

Mapping of quantitative trait loci controlling barley flour pasting properties

Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies

Effect of hydrothermal treatment on the physical and rheological properties of maize starches

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