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Cited by 44Food composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems

The effect of physical damage on large and small barley starch granules

Stark, J. R., Yin, X. S.·1986·Starch - Stärke
DOI 10.1002/star.19860381103
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Abstract

Abstract Barley starch from a Scottish brewing barley (Golden Promise) has been isolated, purified and fractionated into two populations according to the granule sizes. The effects of physical damage on the two types of granules have been examined by iodine staining, debranching, gel chromatography, viscosity measurements and scanning electron microscopy. The amylose content of large starch granules was slightly greater than that of the small granules and the effect of physical damage did not differ significantly between the two types of granules. Physical damage to both types of granules in the dry state followed by extraction with cold water resulted in the preferential solubilization of low molecular weight amylopectin.

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Crossref · 10.1002/star.19860381103

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  • Changes in the pre-neolithic oral microbiota were further exacerbated by the evolution of food manufacturing techniques as a result of the industrial revolution about 200 years ago.

    “Changes in the pre-neolithic oral microbiota were further exacerbated by the evolution of food manufacturing techniques as a result of industrial revolution about 200 years ago [57].”

    From A Cross-Talk between Diet and the Oral Microbiome: Balance of Nutrition on Inflammation and Immune System’s Response during Periodontitis (2022) · cites this paper as [57]

  • Such changes in the pre-Neolithic oral microbiota have been further exacerbated by the evolution of food-processing techniques that emerged during the Industrial Revolution, ~200 years ago, consistent with the invention of mechanical steel roller mills in the 19th century, in which the nutritive properties of grains were significantly altered by the isolation of starch-rich components and removal

    “Such changes in the pre‐Neolithic oral microbiota have been further exacerbated by the evolution of food‐processing techniques that emerged during the Industrial Revolution, ~ 200 years ago, consistent with the invention of mechanical steel roller mills in the 19th century, in which the nutritive properties of grains were significantly altered by the isolation of starch‐rich components (flour) and”

    From The oral microbiome: Role of key organisms and complex networks in oral health and disease (2021) · cites this paper as [249]

  • Removal of the outer bran layer depletes fiber content and decreases dietary texture due to a loss of grain integrity.

    “Removal of this outer bran layer not only depletes fiber content but decreases dietary texture due to a loss of grain integrity.”

    From The oral microbiome: Role of key organisms and complex networks in oral health and disease (2021) · cites this paper as [249]

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Authors
Stark, J. R., & Yin, X. S.
Affiliations
Heriot-Watt University (GB)
ORCID
Yin, X. S.
Venue
Starch - Stärke
Publisher
Wiley
Published
1986-01
Volume
38
Issue
11
Pages
369-374
ISSN
  • 0038-9056 (ISSN-L)
  • 1521-379X
DOI
10.1002/star.19860381103
OpenAlex
W2009008124
Cited by
44
References
29
Citations by year
2026: 1 · 2024: 1 · 2023: 1 · 2022: 2 · 2021: 2 · 2020: 1 · 2018: 1 · 2017: 1 · 2016: 1 · 2015: 2 · 2014: 1 · 2013: 2 · 2012: 3
FWCI
1.35
Type
journal article
Language
en
Open access
closed
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor, 7600 d)
Locations
Starch - Stärke (publishedVersion)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords
barley starch, starch granule size, physical damage, amylose content, amylopectin, starch solubility, malting barley

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