Relationships between starch pasting properties, free fatty acids and amylose content in barley

Cozzolino, D, Roumeliotis, S and Eglinton, J 2013, 'Relationships between starch pasting properties, free fatty acids and amylose content in barley', Food Research International, vol. 51, no. 2, pp. 444-449.


Document type: Journal Article
Collection: Journal Articles

Title Relationships between starch pasting properties, free fatty acids and amylose content in barley
Author(s) Cozzolino, D
Roumeliotis, S
Eglinton, J
Year 2013
Journal name Food Research International
Volume number 51
Issue number 2
Start page 444
End page 449
Total pages 6
Publisher Pergamon Press
Abstract Relatively few studies have examined the influence of lipids or fatty acids on starch pasting properties in barley. The aim of this study was to evaluate the use of the Rapid Visco Analyser (RVA) as a tool to examine changes in starch functionality related with free fatty acids (FFAs) and amylose content in barley flour samples. Changes in RVA parameters such as setback (STB) and final viscosity (FV) were related to differences in both FFA (oleic and palmitic acids) and amylose contents due to the diverse barley genotypes analysed. The magnitude of the RVA profile values derived from samples having high a concentration of palmitic acid (3900. mg/g) was lower compared with that having the lower concentration of the same FFA (2470. mg/g), displaying low FV (5666 vs 4166. cP) and low STB (1625 vs 1174. cP) values. Similar trends were observed for the other FFA measured. These results showed that pasting properties of barley measured using RVA are determined by a complexity of parameters, where the combination of lipids (FFA) and amylose might determine the characteristics of the material and its final use (e.g. malting).
Subject Food Sciences not elsewhere classified
Keyword(s) Amylose
Barley
Fatty acids
Pasting
RVA
Starch
DOI - identifier 10.1016/j.foodres.2013.01.030
Copyright notice © 2013 Elsevier
ISSN 0963-9969
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