IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v29y2011i4id297-2010-cjfs.html
   My bibliography  Save this article

Isolation and characterisation of starch from different barley and oat varieties

Author

Listed:
  • Drago Šubarić

    (Faculty of Food Technology, University of J.J. Strossmayer in Osijek, Osijek, Croatia)

  • Jurislav Babić

    (Faculty of Food Technology, University of J.J. Strossmayer in Osijek, Osijek, Croatia)

  • Alojzije Lalić

    (Agricultural Institute, Osijek, Croatia)

  • Đurđica Ačkar

    (Faculty of Food Technology, University of J.J. Strossmayer in Osijek, Osijek, Croatia)

  • Mirela Kopjar

    (Faculty of Food Technology, University of J.J. Strossmayer in Osijek, Osijek, Croatia)

Abstract

Starches were isolated from three oat (Dzoker, Zvolen and Sampionka) and three barley (Barun, Zlatko and Vanessa) cultivars. The gelatinisation and retrogradation characteristics, pasting properties, swelling power, and solubility of the isolated starches were analysed. The gelatinisation onset temperatures varied from 59.4°C to 61.4°C for the oat starches (OS), and from 58.4°C to 62.2°C for the barley starches (BS). BS displayed a higher retrogradation enthalpy (ΔHr) than OS after 7 and 14 days storage at 4°C. OS-Sampionka had the lowest one while BS-Vanessa had the highest ΔHr after 7 and 14 days of storage. Significant differences in pasting properties were observed between the OS and BS. OS showed higher values of maximum viscosity than BS and followed the order: OS-Dzoker > OS-Sampionka > OS-Zvolen > BS-Vanessa > BS-Zlatko > BS-Barun. The breakdown viscosities of BS were considerably lower than those of OS. OS had higher swelling power and solubility values than BS. The higher swelling and solubility values of the oat starches in conjunction with lower retrogradation suggest different applications of these starches. The results showed that, while the barley starches are suitable for such applications where high stability is needed during heating and shearing (low breakdown values), the oat starches have a great potential for the applications where high stability during storage is needed (low ΔHr values). In addition, the barley starches are suitable for those applications where high water binding is undesirable, while the oat starches are applicable where low amounts of starch need to bind high proportions of water

Suggested Citation

  • Drago Šubarić & Jurislav Babić & Alojzije Lalić & Đurđica Ačkar & Mirela Kopjar, 2011. "Isolation and characterisation of starch from different barley and oat varieties," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(4), pages 354-360.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:297-2010-cjfs
    DOI: 10.17221/297/2010-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/297/2010-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/297/2010-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/297/2010-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    References listed on IDEAS

    as
    1. Jurislav Babić & Drago Šubarić & Đurđica Ačkar & Vlasta Piližota & Mirela Kopjar & Nela Nedić Tiban, 2006. "Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(6), pages 275-282.
    Full references (including those not matched with items on IDEAS)

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.

      Corrections

      All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:297-2010-cjfs. See general information about how to correct material in RePEc.

      If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

      If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

      If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

      For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

      Please note that corrections may take a couple of weeks to filter through the various RePEc services.

      IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.