Producción Científica Profesorado

Influence of germination time on the morphological, morphometric, structural, and physicochemical characteristics of Esmeralda and Perla barley starch



Castro Rosas, Javier

2020

L.J.Gutiérrez-Osnaya. J.P.Hernández-Uribe, J.Castro-Rosas. A.D.Román-Gutiérrez, B.H.Camacho-Díaz, H.M.Palma-Rodríguez, M.L.Rodríguez-Marín, J.Hernández-Ávila, F.A.Guzmán-Ortiz*. Influence of germination time on the morphological, morphometric, structural, and physicochemical characteristics of Esmeralda and Perla barley starch. International Journal of Biological Macromolecules. 149 (2020) 262-270.DOI: 10.1016/j.ijbiomac.2020.01.245


Abstract


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.



Producto de Investigación




Artículos relacionados

COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION

The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen

Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo

APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.

Survival of Brucella abortus in milk fermented with a yoghurt starter culture

Degradación anaerobia de dos tipos de lactosuero en reactores UASB

SIMULACIÓN MATEMÁTICA DE UN DIGESTOR ANAEROBIO TIPO TANQUE AGITADO PARA EL TRATAMIENTO DE VERTIDOS R...

Optimization of thermal protein precipitation from acid whey

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP