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The use of the rapid visco analyser (RVA) to sequentially study starch properties in commercial malting barley (Hordeum vulgare)

journal contribution
posted on 11.12.2017, 00:00 by Daniel CozzolinoDaniel Cozzolino, S Degner, J Eglinton
The aim of this study was to evaluate the use of the rapid visco analyser (RVA) instrument as a tool to sequentially analyse barley (Hordeum vulgare) malting varieties in order to visualise and interpret the effect of amylose and amylose complexes on its pasting properties. The RVA sequential profiles derived from the barley samples analysed showed a large peak (peak viscosity, PV) at the start of each cycle alternating with viscosity troughs during the hot paste viscosity cycle. The sequential cycles caused a slight decrease in both PV and (final) FV values in all barley varieties analysed. The addition of silver nitrate to the barley flour samples tends to slightly increase the PV value independently of the time of the analysis. The development of this methodology will provide with better tools to study starch pasting properties as well as to study the interactions between amylose and amylopectin with other compounds in various malting varieties. © 2016, Springer Science+Business Media New York.

History

Volume

10

Issue

3

Start Page

474

End Page

479

Number of Pages

6

eISSN

2193-4134

ISSN

2193-4126

Publisher

Springer, USA

Peer Reviewed

Yes

Open Access

No

External Author Affiliations

University of Adelaide

Author Research Institute

Institute for Future Farming Systems

Era Eligible

Yes

Journal

Journal of Food Measurement and Characterization