Characteristics of Starch in Argentinean Malting Barley

Autores
Lopez, Olivia Valeria; Lazzari, María Ángela; Rodriguez, María S.
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Sixteen samples of malting barley grown in the Buenos Aires Province of Argentina were selected for this study. Starch was isolated and purified using a modified version of the Morrison method. The starch concentration in the samples ranged from 53.2 to 63.3%. The starch samples were characterized physicochemically, and the following results were obtained: 1) the concentration of lipids, phosphorus, and nitrogen was too low; 2) the values for apparent amylose ranged from 19.0 to 23.9%, whereas the values for total amylose ranged from 23.6 to 31.2; 3) the starch had a bimodal granule size distribution?type A (big and lenticular) and type B(small and irregular or spherical); 4) the gelatinization temperature ranged from 62.18 to 64.68°C; 5) amylopectin was responsible for the crystallinity of starch granules; and 6) the granules were birefringent. The last property disappeared when starch was heated above its gelatinization temperature.
Fil: Lopez, Olivia Valeria. Universidad Nacional del Sur. Departamento de Agronomía; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Lazzari, María Ángela. Universidad Nacional del Sur. Departamento de Agronomía; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rodriguez, María S.. Universidad Nacional del Sur. Departamento de Agronomía; Argentina
Materia
Malting Barley
Starch
Quantification
Physicochemical Characteristics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/39421
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/39421
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characteristics of Starch in Argentinean Malting BarleyLopez, Olivia ValeriaLazzari, María ÁngelaRodriguez, María S.Malting BarleyStarchQuantificationPhysicochemical Characteristicshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Sixteen samples of malting barley grown in the Buenos Aires Province of Argentina were selected for this study. Starch was isolated and purified using a modified version of the Morrison method. The starch concentration in the samples ranged from 53.2 to 63.3%. The starch samples were characterized physicochemically, and the following results were obtained: 1) the concentration of lipids, phosphorus, and nitrogen was too low; 2) the values for apparent amylose ranged from 19.0 to 23.9%, whereas the values for total amylose ranged from 23.6 to 31.2; 3) the starch had a bimodal granule size distribution?type A (big and lenticular) and type B(small and irregular or spherical); 4) the gelatinization temperature ranged from 62.18 to 64.68°C; 5) amylopectin was responsible for the crystallinity of starch granules; and 6) the granules were birefringent. The last property disappeared when starch was heated above its gelatinization temperature.Fil: Lopez, Olivia Valeria. Universidad Nacional del Sur. Departamento de Agronomía; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Lazzari, María Ángela. Universidad Nacional del Sur. Departamento de Agronomía; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rodriguez, María S.. Universidad Nacional del Sur. Departamento de Agronomía; ArgentinaMaster Brewers Association of the Americas2007-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/39421Lopez, Olivia Valeria; Lazzari, María Ángela; Rodriguez, María S.; Characteristics of Starch in Argentinean Malting Barley; Master Brewers Association of the Americas; Technical Quarterly; 44; 3; 12-2007; 170-1750743-9407CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mbaa.com/publications/tq/tqPastIssues/2007/Abstracts/TQ-44-3-0170.htminfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:11:59Zoai:ri.conicet.gov.ar:11336/39421instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:11:59.652CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characteristics of Starch in Argentinean Malting Barley
title Characteristics of Starch in Argentinean Malting Barley
spellingShingle Characteristics of Starch in Argentinean Malting Barley
Lopez, Olivia Valeria
Malting Barley
Starch
Quantification
Physicochemical Characteristics
title_short Characteristics of Starch in Argentinean Malting Barley
title_full Characteristics of Starch in Argentinean Malting Barley
title_fullStr Characteristics of Starch in Argentinean Malting Barley
title_full_unstemmed Characteristics of Starch in Argentinean Malting Barley
title_sort Characteristics of Starch in Argentinean Malting Barley
dc.creator.none.fl_str_mv Lopez, Olivia Valeria
Lazzari, María Ángela
Rodriguez, María S.
author Lopez, Olivia Valeria
author_facet Lopez, Olivia Valeria
Lazzari, María Ángela
Rodriguez, María S.
author_role author
author2 Lazzari, María Ángela
Rodriguez, María S.
author2_role author
author
dc.subject.none.fl_str_mv Malting Barley
Starch
Quantification
Physicochemical Characteristics
topic Malting Barley
Starch
Quantification
Physicochemical Characteristics
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Sixteen samples of malting barley grown in the Buenos Aires Province of Argentina were selected for this study. Starch was isolated and purified using a modified version of the Morrison method. The starch concentration in the samples ranged from 53.2 to 63.3%. The starch samples were characterized physicochemically, and the following results were obtained: 1) the concentration of lipids, phosphorus, and nitrogen was too low; 2) the values for apparent amylose ranged from 19.0 to 23.9%, whereas the values for total amylose ranged from 23.6 to 31.2; 3) the starch had a bimodal granule size distribution?type A (big and lenticular) and type B(small and irregular or spherical); 4) the gelatinization temperature ranged from 62.18 to 64.68°C; 5) amylopectin was responsible for the crystallinity of starch granules; and 6) the granules were birefringent. The last property disappeared when starch was heated above its gelatinization temperature.
Fil: Lopez, Olivia Valeria. Universidad Nacional del Sur. Departamento de Agronomía; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Lazzari, María Ángela. Universidad Nacional del Sur. Departamento de Agronomía; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rodriguez, María S.. Universidad Nacional del Sur. Departamento de Agronomía; Argentina
description Sixteen samples of malting barley grown in the Buenos Aires Province of Argentina were selected for this study. Starch was isolated and purified using a modified version of the Morrison method. The starch concentration in the samples ranged from 53.2 to 63.3%. The starch samples were characterized physicochemically, and the following results were obtained: 1) the concentration of lipids, phosphorus, and nitrogen was too low; 2) the values for apparent amylose ranged from 19.0 to 23.9%, whereas the values for total amylose ranged from 23.6 to 31.2; 3) the starch had a bimodal granule size distribution?type A (big and lenticular) and type B(small and irregular or spherical); 4) the gelatinization temperature ranged from 62.18 to 64.68°C; 5) amylopectin was responsible for the crystallinity of starch granules; and 6) the granules were birefringent. The last property disappeared when starch was heated above its gelatinization temperature.
publishDate 2007
dc.date.none.fl_str_mv 2007-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/39421
Lopez, Olivia Valeria; Lazzari, María Ángela; Rodriguez, María S.; Characteristics of Starch in Argentinean Malting Barley; Master Brewers Association of the Americas; Technical Quarterly; 44; 3; 12-2007; 170-175
0743-9407
CONICET Digital
CONICET
url http://hdl.handle.net/11336/39421
identifier_str_mv Lopez, Olivia Valeria; Lazzari, María Ángela; Rodriguez, María S.; Characteristics of Starch in Argentinean Malting Barley; Master Brewers Association of the Americas; Technical Quarterly; 44; 3; 12-2007; 170-175
0743-9407
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mbaa.com/publications/tq/tqPastIssues/2007/Abstracts/TQ-44-3-0170.htm
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Master Brewers Association of the Americas
publisher.none.fl_str_mv Master Brewers Association of the Americas
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842270180881727488
score 13.13397

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