TY - JOUR
T1 - Physicochemical changes in barley starch during malting
AU - Contreras-Jiménez, Brenda
AU - Del Real, Alicia
AU - Millan-Malo, Beatriz M.
AU - Gaytán-Martínez, Marcela
AU - Morales-Sánchez, Eduardo
AU - Rodríguez-García, Mario E.
N1 - Publisher Copyright:
© 2018 The Institute of Brewing & Distilling
PY - 2019
Y1 - 2019
N2 - The objective of this work was to study the physicochemical modifications of starch during the malting of barley. The results showed that malting modifies the physicochemical properties of the starch over time by the action of barley enzymes. The gelatinisation temperature of starch increased as a function of the malting time owing to the selective enzymatic attack. The viscosity of starch decreased through malting. During germination, scanning electron microscopy showed that the enzymes degrade some starch granules which exhibited micro-holes on the surface. X-ray diffraction showed an apparent increase in the crystallinity during the first three days of germination, reflecting the consumption of amorphous regions. Such changes have not been previously reported. Infrared spectroscopy (1200–1500 cm−1) showed the unfolding of carbohydrates as a result of enzymatic action. Such changes in the physicochemical properties of starch indicate that the amorphous area is consumed in the early stages of malting.
AB - The objective of this work was to study the physicochemical modifications of starch during the malting of barley. The results showed that malting modifies the physicochemical properties of the starch over time by the action of barley enzymes. The gelatinisation temperature of starch increased as a function of the malting time owing to the selective enzymatic attack. The viscosity of starch decreased through malting. During germination, scanning electron microscopy showed that the enzymes degrade some starch granules which exhibited micro-holes on the surface. X-ray diffraction showed an apparent increase in the crystallinity during the first three days of germination, reflecting the consumption of amorphous regions. Such changes have not been previously reported. Infrared spectroscopy (1200–1500 cm−1) showed the unfolding of carbohydrates as a result of enzymatic action. Such changes in the physicochemical properties of starch indicate that the amorphous area is consumed in the early stages of malting.
KW - barley starch
KW - malting
KW - physicochemical characterisation
KW - viscosity
UR - http://www.scopus.com/inward/record.url?scp=85059178982&partnerID=8YFLogxK
U2 - 10.1002/jib.547
DO - 10.1002/jib.547
M3 - Artículo
AN - SCOPUS:85059178982
SN - 0046-9750
VL - 125
SP - 10
EP - 17
JO - Journal of the Institute of Brewing
JF - Journal of the Institute of Brewing
IS - 1
ER -