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The Effect of Barley β‐Glucan Fiber Fractions on Starch Gelatinization and Pasting Characteristics
Author(s) -
Symons L. J.,
Brennan C. S.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb06325.x
Subject(s) - starch , chemistry , amylose , food science , granule (geology) , polysaccharide , swelling , enthalpy , glucan , biochemistry , materials science , composite material , physics , quantum mechanics
We evaluated the effects of extraction treatment on the yield and composition of β‐glucan‐rich fiber fractions from barley, and the subsequent influence of these fractions on the thermal properties and pasting behavior of starch pastes. Extraction treatment affected the yield of barley β‐glucan (BBG) fiber fraction, and β‐glucan recovery efficiency ( P < 0.05). The level of inclusion of these fractions in starch‐water dispersions had a significant influence on the pasting characteristics such as peak viscosity (PV), breakdown (BD), and final viscosity (FV) development (as determined using a Rapid Visco Analyser). Substitution of 5% wheat starch with the fiber fractions decreased PV, BD, and FV in comparison to the control starch ( P < 0.05). Substitution of 5% wheat starch with BBG fiber fraction resulted in a decrease in enthalpy (J/g) values compared with the control ( P < 0.05). A reduction in pasting characteristics may be associated with a reduced enthalpy of starch gelatinization and retention of the integrity of the starch granule. The reduction in PV may also indicate a reduced degree of starch granule swelling.