Some physical properties of barley starches from cultivars differing in amylose content
作者： M. Gudmundsson , A.-C. Eliasson
DOI: 10.1016/S0733-5210(09)80142-2
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摘要: Thermal and viscous properties of four barley starches differing in amylose content (two normal two waxy) were studied. The gelatinization enthalpies (Δ H G ) the waxy high compared to other cereal starches, but similar rye starches. temperatures ( T range 58·3-61·3°C, with showing highest values. transition ex amylose-lipid complex 1·4-2·0 J/g for 0·6 temperature was (108·8-109°C), except starch WH 76 (105·3°C). retrograded a greater extent than Their retrogradation kinetics also different, as had very slow rate during first days storage. that maize starch, comparable most extreme at both concentrations WH76 lowest paste viscosity, barley-covered (BCW) viscosity. each values between
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