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Titolo:
Physicochemical properties and structure of large, medium and small granule starches in fractions of normal barley endosperm
Autore:
Tang, HJ; Ando, H; Watanabe, K; Takeda, Y; Mitsunaga, T;
Indirizzi:
Kinki Univ, Fac Agr, Dept Food & Nutr, Nara 6310052, Japan Kinki Univ Nara Japan 6310052 Agr, Dept Food & Nutr, Nara 6310052, Japan Kyoto Bunkyo Jr Coll, Kyoto 6110041, Japan Kyoto Bunkyo Jr Coll Kyoto Japan 6110041 o Jr Coll, Kyoto 6110041, Japan Kagoshima Univ, Dept Biochem Sci & Technol, Fac Agr, Kagoshima 8900065, Japan Kagoshima Univ Kagoshima Japan 8900065 Fac Agr, Kagoshima 8900065, Japan
Titolo Testata:
CARBOHYDRATE RESEARCH
fascicolo: 2, volume: 330, anno: 2001,
pagine: 241 - 248
SICI:
0008-6215(20010130)330:2<241:PPASOL>2.0.ZU;2-0
Fonte:
ISI
Lingua:
ENG
Soggetto:
HORDEUM-VULGARE-L; RICE STARCH; AMYLOSE; CRYSTALLINE; WAXY;
Keywords:
normal barley; fraction; starch; property; structure;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Physical, Chemical & Earth Sciences
Citazioni:
24
Recensione:
Indirizzi per estratti:
Indirizzo: Mitsunaga, T Kinki Univ, Fac Agr, Dept Food & Nutr, Nara 6310052, Japan Kinki Univ Nara Japan 6310052 d & Nutr, Nara 6310052, Japan
Citazione:
H.J. Tang et al., "Physicochemical properties and structure of large, medium and small granule starches in fractions of normal barley endosperm", CARBOHY RES, 330(2), 2001, pp. 241-248

Abstract

Normal barley grain was milled to flour with a machine used to polish brewers' rice from the surface layer to the center. Large (18.4 mum, median size), medium (12.3 mum) and small (2.2 mum) granule starches were isolated from classified flours. Their physicochemical properties and fine structure were investigated. The percentage (w%) of large granules decreased from the surface layer to the center, while the amounts of medium and small granulesincreased. Although all the starch granules were an A-type crystal, the relative crystallinity varied from 22.0 to 27.4%. The DPn of the amyloses wasaround 1600 and similar for all the samples. But the amylose content of the starches varied from 21.9 to 26.4%. Rise, the amylopectins showed differences in DPn (around 5700-7900) and chain-length distribution between granule size or fractions. The transition temperature ranges and the enthalpy values of the starch granules differed with granule size. The gelatinization properties showed no correlation with any of the parameters, except the enthalpy value and relative crystallinity (gamma = + 0.73). The findings suggested that the structural characteristics of the starches in classified flours of normal barley differed essentially from those of waxy barley. (C) 2001Published by Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 11/07/20 alle ore 17:21:58