Physicochemical properties and gelatinization kinetics of covered barley starch
1987
Kim, N.S. | Nam, Y.J. | Min, B.Y. (AFMC, Banwol (Korea R.). Food Research Inst.)
Physicochemical properties and gelatinization kinetics of Ol barley starch were studied. The granule size was 13-28 micron and the granule shape was oval or circular. Also, Ol barley starch had amylose contnet of 32 %. Swelling power and solubility reached to the maximum values of 7.22 and 2.28 % at the gelatinization temperature of 90 deg C. The pasting temperature of starch was slightly higher than those of powder and defatted powder. Most of the increase in light penetration was accomplished from the gelatinization temperature of 80 deg C to 90 deg C. The gelatinization reaction of Ol barley starch occurred in 2 stages. The activation energy of 1st stage gelatinization reaction was 23.84 kcal/mole, whereas activation energies of 2nd stage gelatinization reaction were 33.38 and 72.82 kcal/mole around 80 deg C
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