BRAZILIAN HULL-LESS AND MALTING BARLEY GENOTYPES: II. THERMAL AND RHEOLOGICAL PROPERTIES OF STARCH

Authors: SOARES, R.M.D.¹; DE FRANCISCO, A.²; RAYAS-DUARTE, P.; SOLDI, V.¹

Source: Journal of Food Quality, Volume 30, Number 3, June 2007 , pp. 372-385(14)

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Abstract:

Thermal and rheological properties of starch isolated from two Brazilian barley experimental lines, malting and hull-less, are reported. Gelatinization's thermal properties were T_o 53.3 and 58C, T_p 59.4 and 62.7C, and ΔH 6 and 6.8 J/g for the malting and hull-less starch, respectively. A trend to slightly higher retrogradation rates were obtained for the malting (73.3%) compared with the hull-less (72.1%) starch, while lower hot-paste peak and final viscosity were observed in the former (125 and 114 RVU versus 169 and 179 RVU, respectively). Changes in storage (G′) and loss (G″) moduli during heating and cooling showed higher values for the starch from the hull-less line. During heating, G′was higher than G″and developed at higher temperatures. A trimodal distribution pattern of G″was observed in the starch from the hull-less barley line. Two G′peaks at 75 and 87.5C were 6.2 and 2.4 times higher, respectively, in the starch from the hull-less line than that from the malting line.

Document Type: Research article

DOI: http://dx.doi.org/10.1111/j.1745-4557.2007.00128.x

Affiliations: 1: Department of Chemistry 2: Department of Food Science and TechnologyUniversidade Federal de Santa CatarinaFlorianopolis, Brazil

Publication date: 2007-06-01