ArticleJournal of food science and technology2015
Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties.
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- The Structural and Physicochemical Properties of Isolated Starches from Canna (Gels (Basel, Switzerland) · 2026Article
- Potato starch quality in relation to the treatments and long-term storage of tubers.Scientific reports · 2025Article
- Hydrogels as a Potential Biomaterial for Multimodal Therapeutic Applications.Molecular pharmaceutics · 2024Review
- Relationships among Structure, Physicochemical Properties and In Vitro Digestibility of Starches from Ethiopian Food Barley Varieties.Foods (Basel, Switzerland) · 2024Article
- Thermal Properties and Dynamic Rheological Characterization ofGels (Basel, Switzerland) · 2024Article
- Selected Physicochemical, Thermal, and Rheological Properties of Barley Starch Depending on the Type of Soil and Fertilization with Ash from Biomass Combustion.Foods (Basel, Switzerland) · 2023Article
- Highland Barley Starch: Structures, Properties, and Applications.Foods (Basel, Switzerland) · 2023Review
- Physical Properties of Starches Modified by Phosphorylation and High-Voltage Electrical Discharge (HVED).Polymers · 2022Article
- Effect of Soil Type and Application of Ecological Fertilizer Composed of Ash from Biomass Combustion on Selected Physicochemical, Thermal, and Rheological Properties of Potato Starch.Molecules (Basel, Switzerland) · 2022Article
- Evaluation of the Physical Stability of Starch-Based Hydrogels Produced by High-Pressure Processing (HPP).Gels (Basel, Switzerland) · 2022Article
- The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour.Molecules (Basel, Switzerland) · 2021Article
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5 authors.
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Abstract
The aim of this work was to characterize physicochemical, thermal and rheological properties of starches isolated from malting barley varieties. The analyzed starches contained 19.6-25.2 g of amylose, 42.47-70.67 mg of phosphorus, 0.50-1.26 g of protein and 0.10-0.61 g of fat per 100 g of starch dry mass. The clarity of the 1 % (w/w) starch pastes ranged from 5.4 to 9.8 %. Values of the characteristic gelatinization temperatures were in the ranges of 56.5-58.5 °C, 61.2-63.0 °C and 66.7-68.7 °C, respectively for TO, TP and TE, whereas values of gelatinization enthalpy were from 6.49 to 9.61 J/g. The barley starches showed various tendency to retrogradation, from 24.52 to 44.22 %, measured as R = ∆HR/∆HG value. The pasting curves showed differences in pasting characteristics of the barley starches, where values of peak (PV) and final (FV) viscosities were 133-230 mPa·s and 224-411 mPa·s, respectively. The barley starch pastes exhibited non-Newtonian, shear thinning flow behaviour and thixotropy phenomenon. After cooling the starch gels showed different viscoelastic properties, however, most of them behaved like weak gels (tan δ = G″/G' > 0.1). Significant linear correlations between the parameters of pasting characteristic and some rheological parameters were found.
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