Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
Carbohydr Polym. 2020 Jan 1;227:115329. doi: 10.1016/j.carbpol.2019.115329. Epub 2019 Sep 12.
The proportion of small and large starch granules in barley and malt is often neglected, leading to underestimation of their importance in processes in which they are used. This study aimed to accurately determine the volume and number based percentages of small and large starch granules for three barley varieties, their micro-malted malts and three commercial malts. Quantitative starch isolation was performed and starch granule proportions were estimated using microscopic and image analysis, taking the non-sphericity of the large starch granules into account. Results show that barley starch consists of 32-39 volume% of small starch granules. Upon malting, this percentage is reduced to 17-27 volume%, showing that small granules are hydrolyzed faster than large granules during this process. The analyzed commercial malt samples have a small starch granule content of 22-25 volume%. Malt hence still contains a substantial amount of small starch granules, which can be expected to impact processing.
大麦和麦芽中小、大淀粉颗粒的比例常被忽视，这导致在使用它们的过程中，其重要性被低估。本研究旨在准确测定三种大麦品种及其微麦芽和三种商业麦芽中小、大淀粉颗粒的体积和数量百分比。通过定量淀粉分离，并考虑到大淀粉颗粒的非球形性，使用显微镜和图像分析来估算淀粉颗粒的比例。结果表明，大麦淀粉由 32-39 体积%的小淀粉颗粒组成。在制麦过程中，这一比例降低至 17-27 体积%，表明在这一过程中小颗粒比大颗粒更快水解。分析的商业麦芽样品的小淀粉颗粒含量为 22-25 体积%。麦芽中仍含有大量的小淀粉颗粒，预计这会对加工产生影响。
