Structural changes of starch molecules in barley grains during germination

Chu, Shang, Hasjim, Jovin, Hickey, Lee T., Fox, Glen and Gilbert, Robert G. (2014) Structural changes of starch molecules in barley grains during germination. Cereal Chemistry, 91 5: 431-437. doi:10.1094/CCHEM-09-13-0174-R


Author Chu, Shang
Hasjim, Jovin
Hickey, Lee T.
Fox, Glen
Gilbert, Robert G.
Title Structural changes of starch molecules in barley grains during germination
Journal name Cereal Chemistry   Check publisher's open access policy
ISSN 0009-0352
1943-3638
Publication date 2014
Sub-type Article (original research)
DOI 10.1094/CCHEM-09-13-0174-R
Open Access Status
Volume 91
Issue 5
Start page 431
End page 437
Total pages 7
Place of publication St. Paul, MN, United States
Publisher A A C C International
Collection year 2015
Language eng
Abstract The germination of barley grains is an important step in malt production for beer brewing. This study examines the changes in starch molecular structure in barley grains under optimal conditions for sprouting. Two barley varieties were tested: Schooner and Grimmett, which are low and moderate dormancy grains, with >90 and <5% of grains germinating within two days in sprouting conditions, respectively. The barley grains were germinated in humid conditions after being soaked in excess water for 24 h. The grain weight and starch content of Schooner decreased significantly (P < 0.05) with germination time, whereas those of Grimmett showed no significant changes (P > 0.05). The starch chain-length distributions, analyzed from enzymatically debranched starch molecules with size-exclusion chromatography, indicated that the shorter amylopectin branches of Schooner were degraded at a faster rate than its longer amylopectin branches, which was also confirmed by the decreasing degree of branching with germination time. The changes in starch molecular structure of Grimmett grains were less apparent. The results of this study showed that barley grains containing shorter starch chains can produce sugars more quickly, which indicates that starch structure can serve as one of the specifications when selecting barley grains for brewing.
Keyword Barley
Starch branch-chain length
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

 
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Created: Mon, 10 Nov 2014, 12:21:34 EST by Dr Glen Fox on behalf of Centre for Nutrition and Food Sciences