Intrinsic and extrinsic factors drive differences in the gelatinisation behaviour of barley and malt starch

Schepper, C.F. De; Courtin, C.M.

doi:10.1016/j.foodres.2023.112653

Cited by 5 publications

(12 citation statements)

References 16 publications

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“…The gelatinization enthalpy (ΔH) reflects the thermal energy associated with crystallite melting and dissociation/unraveling of double helices in the ordered amylopectin side chains where inter- and intra-helical hydrogen bonds are disrupted [73] . The ΔH of the starch from T. subcordiformis ranged at 11.5 ∼ 12.5 J/g, which was higher than barley starch (9.8 ± 1.5 J/g) [74] and native potato starch (7.2 ± 0.7 J/g) [75] , and close to the native corn starch (13.0 ± 0.2 J/g) [76] . The ΔH of the starch from T. subcordiformis was barely affected by the ultrasonication-ATPS process ( Table 2 ), indicating that the effects of ultrasonication was complex for ΔH, although the structures were altered, as discussed above.…”

Section: Resultsmentioning

confidence: 83%

Ultrasonication followed by aqueous two-phase system for extraction, on-site modification and isolation of microalgal starch with reduced digestibility

Liao,

Shen,

Xie

et al. 2024

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 83%

Ultrasonication followed by aqueous two-phase system for extraction, on-site modification and isolation of microalgal starch with reduced digestibility

Liao,

Shen,

Xie

et al. 2024

Ultrasonics Sonochemistry

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“…Barley starch gelatinisation temperatures were shown to increase by 0.4 °C–3.0 °C during malting [ [26] , [27] , [28] ]. During brewing, starch gelatinisation occurs over a broad temperature range.…”

Section: Introductionmentioning

confidence: 99%

“…Changes in the bimodal starch granule size distribution can affect the barley starch gelatinisation behaviour as SSGs gelatinise at temperatures of, on average, 3 °C higher than LSGs [ 22 , 27 , 31 ]. Therefore, it can be hypothesised that barley varieties with higher volumes of SSG will have higher overall starch gelatinisation temperatures.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Starch gelatinisation can be affected by the presence of non-starch compounds, such as sugars and minerals native to the barley kernel [ 27 , 34 , 35 ]. Starch gelatinisation temperatures decrease on average by 2.9 °C upon removing non-starch material from the starch [ 27 , 36 ]. The concentrations of the non-starch materials can differ between barley samples due to varietal effects or differences in the growth conditions.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

A global set of barley varieties shows a high diversity in starch structural properties and related gelatinisation characteristics

Gielens,

De Schepper,

Langenaeken

et al. 2024

Heliyon

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Environment found to explain the largest variance in physical and compositional traits in malting barley grain

Ramanan,

Gielens,

de Schepper

et al. 2024

J Sci Food Agric

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BACKGROUNDStarch is the most abundant constituent (dry weight) in the barley endosperm, followed by protein. Variability of compositional and potentially related physical traits due to genotype and environment can have important implications for the malting and brewing industry. This was the first study to assess the effects of genotype, environment, and their interaction (G × E) on endosperm texture, protein content, and starch traits corresponding to granule size, gelatinization, content, and composition, using a multi‐environment variety trial in California, USA.RESULTSOverall, environment explained the largest variance for all traits (ranging from 23.2% to 76.5%), except the endosperm texture traits wherein the G × E term explained the largest variance (45.0–86.5%). Our unique method to quantify the proportion of fine and coarse milled barley particles using laser diffraction showed a binomial distribution of endosperm texture. The number of small starch granules varied significantly (P‐value < 0.05) across genotypes and environments. We observed negative correlations between total protein content and each of enthalpy (−0.70), total starch content (−0.54), and difference between offset and onset gelatinization temperature (−0.52). Furthermore, amylose to amylopectin ratio was positively correlated to volume of small starch granules (0.36).CONCLUSIONOur findings indicate that environment played a larger role in influencing the majority of starch‐related physical and compositional traits. In contrast, variance in endosperm texture was largely explained by G × E. Maltsters would benefit from accounting for environmental contributions in addition to solely genotype when making sourcing decisions, especially with regards to total protein, total starch, enthalpy, and difference between offset and onset gelatinization temperature. © 2024 Society of Chemical Industry.

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Intrinsic and extrinsic factors drive differences in the gelatinisation behaviour of barley and malt starch

Cited by 5 publications

References 16 publications

Ultrasonication followed by aqueous two-phase system for extraction, on-site modification and isolation of microalgal starch with reduced digestibility

Ultrasonication followed by aqueous two-phase system for extraction, on-site modification and isolation of microalgal starch with reduced digestibility

A global set of barley varieties shows a high diversity in starch structural properties and related gelatinisation characteristics

Environment found to explain the largest variance in physical and compositional traits in malting barley grain

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