Studies on the Properties of Barley and Naked Barley Starch Part II. On the Gelatinization Temperature and Alkali Number of Starch

보리전분(澱粉)의 특성(特性)에 관한 연구(硏究) 제2보 보리 전분(澱粉)의 호화온도(糊化溫度) 및 Alkali 수(數)에 대하여

  • Published : 1976.03.28

Abstract

In order to compare the quality of starches, isolated from the various barley and naked barley species, the gelatinization-temperature and alkali number were determined for 11 species of barley and 13 species of naked barley. The results are as follows; 1. Gelatinizations start at $51-59^{\circ}C$ and complete at $58-64^{\circ}C$ in range. Average gelatinization temperature of the starches from naked barley showed $3^{\circ}C$ lower than those from barley while small differences were observed between species for both barleys. 2. Alkali number varies between 8.0 to 9.5. No significant changes of alkali number were observed between both barleys (8.8 for naked barley and 8.7 for barley in average).

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