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Starch Characteristics of Aphid ( Metopolophium dirhodum ) Infested Barley
Author(s) -
Lorenz K.,
Collins Fort
Publication year - 1989
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19890410604
Subject(s) - starch , aphid , infestation , agronomy , amylase , biology , food science , chemistry , horticulture , enzyme , biochemistry
Starch was isolated from barley (cv. Triumph) which had been infested with the rose‐grain aphid Metopolophium dirhodum . Physico‐chemical properties and functional characteristics of the starches and a control starch were studied. Amylograph curves indicated higher residual α‐amylase activity on the control starch than on starch samples isolated from the aphid‐infested samples. The control starch had slightly higher enzyme susceptibilities, lower swelling powers and higher solubilities than starches from aphid‐infested samples. There were no differences in waterbinding between starches. Breadbaking experiments showed that heavy aphid infestation on barley can affect starch performance, which cannot necessarily be explained based on physico‐chemical data of the starch. Bread volume decreased: the grain became more open and the texture harsh. This study showed that heavy infestation of barley by M. dirhodum does not only reduce grain weight and protein content, but affects starch properties and functional characteristics as well.