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

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• 作者：D. Cozzolino ; Degner S ; Eglinton J
• 刊名：Journal of Food Measurement and Characterization
• 出版年：2016
• 出版时间：September 2016
• 年：2016
• 卷：10
• 期：3
• 页码：474-479
• 全文大小：1,019 KB
• 刊物类别：Food Science; Chemistry/Food Science, general; Engineering, general;
• 刊物主题：Food Science; Chemistry/Food Science, general; Engineering, general;
• 出版者：Springer US
• ISSN：2193-4134
• 卷排序：10

文摘

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.KeywordsBarleyRapid visco analyserRVASequential cycleGelatinization