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Effects of Malting on Phase Transition Behaviour of Starch in Barley Cultivars with Varying Amylose Content
Author(s) -
Izydorczyk M. S.,
MacGregor A. W.,
Billiaderis C. G.
Publication year - 2001
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2001.tb00084.x
Subject(s) - amylose , amylopectin , differential scanning calorimetry , starch , chemistry , food science , enthalpy , cultivar , polysaccharide , calorimetry , botany , biochemistry , thermodynamics , biology , physics
The effect of malting on the phase transition behaviour of starch in barley cultivars with varying amylose content was studied using differential scanning calorimetry (DSC). A slight elevation in the melting transition temperature of amylopectin of malt starch and a pronounced decrease in gelatinisation enthalpy for both malt flour and starch were observed for all samples. Evidence was provided from the calorimetric data and the 13 C CP/MAS NMR spectra that starch‐lipid interactions in the form of complexes are enhanced as a result of malting. There was also a large reduction in the melting transition temperature of the amylose‐lipid complexes of malt flours, presumably due to partial degradation of amylose in malt, whereas the transition enthalpies of the complexes increased for both malt flours and starches. The DSC transition characteristics of the three good malting barley cultivars grown in different locations and of their respective malts showed that environmental conditions during starch synthesis have a great influence on starch granule organization, and thereby affect the thermal stability of amylopectin crystallites.