TY - JOUR
T1 - Influence of germination time on the morphological, morphometric, structural, and physicochemical characteristics of Esmeralda and Perla barley starch
AU - Gutiérrez-Osnaya, L. J.
AU - Hernández-Uribe, J. P.
AU - Castro-Rosas, J.
AU - Román-Gutiérrez, A. D.
AU - Camacho-Díaz, B. H.
AU - Palma-Rodríguez, H. M.
AU - Rodríguez-Marín, M. L.
AU - Hernández-Ávila, J.
AU - Guzmán-Ortiz, F. A.
N1 - Publisher Copyright:
© 2020 Elsevier B.V.
PY - 2020/4/15
Y1 - 2020/4/15
N2 - The aim of this study was to analyzing the impact of germination time on the morphology, crystallinity, gelatinization and viscosity properties on the starch of Esmeralda and Perla barley variety. The two barley were germinated for 1 to 8 days, at 26 °C and 65% relative humidity. Micrographs showed the presence of pinholes and eroded surfaces. Starch in Esmeralda was hydrolyzed completely at 8 days of germination. Birefringence was reduced from day 4, losing molecular structuring of the crystalline area. Morphometric data: fractal dimension, area, perimeter, circularity, and roundness decreased significantly along germination time in both varieties. The entropy increased significantly, from 0.79 to 10.09 in Esmeralda and from 0.46 to 7.57 in Perla. Relative crystallinity decreased significantly in the Perla from 24.7% to 23.6%. Viscosity peaks were also significantly reduced, pasting temperature was constant in Esmeralda but in Perla was significantly reduced from 95.43 to 95.19 °C with germination, the gelatinization temperature increased significantly in the Esmeralda while in Perla it remained constant. Enthalpy decreased significantly to 75.8% and 37% in Esmeralda and Perla respectively. The study of germination impact on structural and physicochemical properties is important to identify the use of hydrolyzed starches in the food industry or others.
AB - The aim of this study was to analyzing the impact of germination time on the morphology, crystallinity, gelatinization and viscosity properties on the starch of Esmeralda and Perla barley variety. The two barley were germinated for 1 to 8 days, at 26 °C and 65% relative humidity. Micrographs showed the presence of pinholes and eroded surfaces. Starch in Esmeralda was hydrolyzed completely at 8 days of germination. Birefringence was reduced from day 4, losing molecular structuring of the crystalline area. Morphometric data: fractal dimension, area, perimeter, circularity, and roundness decreased significantly along germination time in both varieties. The entropy increased significantly, from 0.79 to 10.09 in Esmeralda and from 0.46 to 7.57 in Perla. Relative crystallinity decreased significantly in the Perla from 24.7% to 23.6%. Viscosity peaks were also significantly reduced, pasting temperature was constant in Esmeralda but in Perla was significantly reduced from 95.43 to 95.19 °C with germination, the gelatinization temperature increased significantly in the Esmeralda while in Perla it remained constant. Enthalpy decreased significantly to 75.8% and 37% in Esmeralda and Perla respectively. The study of germination impact on structural and physicochemical properties is important to identify the use of hydrolyzed starches in the food industry or others.
KW - Barley
KW - Germination
KW - Morphometric
KW - Physiochemical
KW - Starch
UR - http://www.scopus.com/inward/record.url?scp=85078788772&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2020.01.245
DO - 10.1016/j.ijbiomac.2020.01.245
M3 - Artículo
C2 - 31987939
AN - SCOPUS:85078788772
SN - 0141-8130
VL - 149
SP - 262
EP - 270
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -