Structure, functionality, and digestibility of acetylated hulless barley starch
نویسندگان
چکیده
منابع مشابه
Comparison of performance and digestibility characteristics of broilers fed diets containing treated hulled barley or hulless barley
This study was performed with growing chickens (14 to 56 days of age) to evaluate the effects of feeding a barley-based diet. The treatments were maize diet (1) as a control, barley diet with (4) or without (2) the commercial enzyme β-glucanase, barley treated with rumen fluid without protozoa (3) and hulless barley (5). The effects of treatments were investigated in a 42-day trial using 360 se...
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Even though hulless barley is widely known due to its nutritional potential, in Brazil it is only grown at a few agricultural experimental stations. There is no published data about the chemical composition of Brazilian hulless barley varieties; however, research laboratories have studied their agronomical characteristics. The objectives of this study were to present the chemical characterizati...
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An experiment was conducted to evaluate the effects of cereal carbohydrate form (isolated v. cereal matrix) and level, especially mixed-linked β-glucan (hereafter referred to as β-glucan) and starch amylase/amylopectin ratio on nutrient digestibility and fermentation parameters in the intestines of weaned pigs. Four hulless barley cultivars containing varying β-glucan levels (41 to 84 g/kg) wer...
متن کاملModification and Chemical Characterization of Barley Starch
Acetylation is a chemical modification for estherification, in which hydroxyl groups are replaced with acetyl groups that offers him major stability, changing the physicochemical and functional properties of the starches. Acetylated starches presents 6-10 ° C less at the gelatinization temperature and the maximum peak viscosity is greater than that of a native starch, so are more readily disper...
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هدف از انجام این تخقیق بررسی رابطه احتمالی بین سطح مهارت زبان خارجی (foreign language proficiency) و ساختار مهارت زبان خارجی بود. تعداد 314 زبان آموز مونث و مذکر که عمدتا دانشجویان رشته های زبان انگلیسی در سطوح کارشناسی و کارشناسی ارشد بودند در این تحقیق شرکت کردند. از لحاظ سطح مهارت زبان خارجی شرکت کنندگان بسیار با هم متفاوت بودند، (75 نفر سطح پیشرفته، 113 نفر سطح متوسط، 126 سطح مقدماتی). کلا ...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2016
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2016.1220013