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. 2015 Aug;52(8):4797-807.
doi: 10.1007/s13197-014-1531-3. Epub 2014 Sep 7.

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

Karolina Pycia  1 , Dorota Gałkowska  1 , Lesław Juszczak  1 , Teresa Fortuna  1 , Teresa Witczak  2
Affiliations

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

Karolina Pycia et al. J Food Sci Technol. 2015 Aug.

Abstract

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 TO, TP and TE, 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 = ∆HR/∆HG 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.

Keywords: Malting barley; Physicochemical properties; Starch.

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Figures

Fig 1
Fig 1
Pasting (a) and flow (b) curves of barley starch pastes
Fig 2
Fig 2
Mechanical spectra (a) (G′ empty markers, G″ filled markers) and dependence of phase angle on angular frequency (b) of barley starches gels
Fig 3
Fig 3
Principal component analysis: a distribution of analysed parameters, ΔH G gelatinization enthalpy, ΔH R retrogradation enthalpy, PV peak viscosity, FV final viscosity, K consistency coefficient, n consistency coefficient, K′, K″, n′, n″ parameters of power law equations, GS gel strength, RS rapture strength; b distribution of barley starch varieties
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