Comparison of pasting properties measured from the whole grain flour and extracted starch in barley (Hordeum vulgare L.).

ABSTRACT: Pasting properties of barley starch are important characteristics from a processing standpoint. The isolation of starch form barley grains is time consuming thus the whole grain flour is always used. To compare pasting properties of starch with those of the whole grain flour, we used a Rapid Visco Analyser (RVA) to measure pasting properties of three types of samples: grain flour and starches isolated using two different extraction methods. We also investigated compositional, morphological and structural properties of the two starch samples. Significant differences in pasting properties were found among the three sample types, but most of the parameters of pasting properties displayed significant correlations between flour and starch. No significant differences were found in amylose/amylop

SUBMITTER: Fan X 

PROVIDER: S-EPMC6541268 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature