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Effects of beta-glucan-starch intera...

Faraj, Abdul Kipruto.

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Effects of beta-glucan-starch interaction and extrusion cooking on the resistance of barley starches towards hydrolysis by amylases.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Effects of beta-glucan-starch interaction and extrusion cooking on the resistance of barley starches towards hydrolysis by amylases./
Author:	Faraj, Abdul Kipruto.
Description:	240 p.
Notes:	Source: Dissertation Abstracts International, Volume: 65-10, Section: B, page: 4912.
Contained By:	Dissertation Abstracts International65-10B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=NQ95928
ISBN:	0612959287

Effects of beta-glucan-starch interaction and extrusion cooking on the resistance of barley starches towards hydrolysis by amylases.
Faraj, Abdul Kipruto.

Effects of beta-glucan-starch interaction and extrusion cooking on the resistance of barley starches towards hydrolysis by amylases. - 240 p.

Source: Dissertation Abstracts International, Volume: 65-10, Section: B, page: 4912.

Thesis (Ph.D.)--University of Alberta (Canada), 2004.

The research reported in this thesis deals with the influence of barley beta-glucan on barley starch digestibility in an aqueous solution, and on the extent of resistant starch formation during extrusion cooking of barley flour. The effect of beta-glucan concentration on the in vitro hydrolysis of purified starch by alpha-amylase was investigated. The results showed that an increase in beta-glucan concentration decreased the extent of starch hydrolysis by alpha-amylase. The magnitude of this decrease followed the order: 0.75% > 0.50% > 0.25%. However, at 1.0% beta-glucan, the extent of starch hydrolysis was greater than at 0.75%, but lower than at 0.50%. Viscosity measurements showed that beta-glucan interacted with the products of alpha-amylolysis. The influence of beta-glucan on starch hydrolysis was primarily attributed to: (a) high molar mass of beta-glucan and formation of a micellar network and, (b) interaction between beta-glucan and the products of alpha-amylolysis.

ISBN: 0612959287Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effects of beta-glucan-starch interaction and extrusion cooking on the resistance of barley starches towards hydrolysis by amylases.
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100 1 $a Faraj, Abdul Kipruto. $3 1907505
245 1 0 $a Effects of beta-glucan-starch interaction and extrusion cooking on the resistance of barley starches towards hydrolysis by amylases.
300 $a 240 p.
500 $a Source: Dissertation Abstracts International, Volume: 65-10, Section: B, page: 4912.
500 $a Adviser: T. Vasanthan.
502 $a Thesis (Ph.D.)--University of Alberta (Canada), 2004.
520 $a The research reported in this thesis deals with the influence of barley beta-glucan on barley starch digestibility in an aqueous solution, and on the extent of resistant starch formation during extrusion cooking of barley flour. The effect of beta-glucan concentration on the in vitro hydrolysis of purified starch by alpha-amylase was investigated. The results showed that an increase in beta-glucan concentration decreased the extent of starch hydrolysis by alpha-amylase. The magnitude of this decrease followed the order: 0.75% > 0.50% > 0.25%. However, at 1.0% beta-glucan, the extent of starch hydrolysis was greater than at 0.75%, but lower than at 0.50%. Viscosity measurements showed that beta-glucan interacted with the products of alpha-amylolysis. The influence of beta-glucan on starch hydrolysis was primarily attributed to: (a) high molar mass of beta-glucan and formation of a micellar network and, (b) interaction between beta-glucan and the products of alpha-amylolysis.
520 $a The effect of hydrolysed starch fractions on the solution viscosity of low (50.7%, db) and high (87.5%, db) purity barley beta-glucan was determined and compared to that of a control. The results indicated that none of the hydrolysed starch fractions significantly influenced the solution viscosity of high purity beta-glucan. However, addition of the medium molecular weight fraction to low purity beta-glucan significantly increased its viscosity when determined at low shear rates (1.29--12.9 s-1). Marginal changes in viscosity were observed at higher shear rates. This suggested that a non-beta-glucan component in the low purity beta-glucan concentrate probably influences the solution viscosity of "beta-glucan-hydrolysed starch" blends.
520 $a The effect of extrusion cooking on the formation of resistant starch Type III (RS3) in waxy and regular barley flour was determined by a technique that was expected to destroy all the resistant starch Type I (RS1) and Type II (RS2). Extrusion, generally, slightly decreased RS3 content. Refrigeration before oven drying of extruded flour samples marginally increased the RS3 content. An attempt was made to isolate the RS3 from extruded flour. The RS3 content in the isolates ranged between 6--34mg/l00g which was lower than that of the raw materials (extruded samples) before isolation. This indicated that the RS3 did not concentrate, suggesting that hydrolysis of the other grain components during isolation may have exposed RS1 and RS2, (that initially escaped hydrolysis) to alpha-amylase.
590 $a School code: 0351.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Health Sciences, Nutrition. $3 1017801
690 $a 0359
690 $a 0570
710 2 0 $a University of Alberta (Canada). $3 626651
773 0 $t Dissertation Abstracts International $g 65-10B.
790 1 0 $a Vasanthan, T., $e advisor
790 $a 0351
791 $a Ph.D.
792 $a 2004
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=NQ95928