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Attenuation limit of malt as a function of the gelatinisation characteristics of starch

机译：麦芽溶解极限作为淀粉凝胶化特征的函数

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The relation between the apparent attenuation limit of barley malt extract (AAL) and the gelatinisation characteristics of barley malt starch was studied. It was shown that variation in AAL was linked to the onset temperature of gelatinisation. To explain the difference in gelatinisation behaviour, the relative amount of large/small starch kernels as well as the degree of starch pre-gelatinisation were studied. The large/small starch kernel content did not explain gelatinisation behaviour. In contrast, the onset temperature of gelatinisation was negatively related to the amount of pre-gelatinised starch present. Consequently, a positive relationship between AAL and the degree of starch pre-gelatinisation was shown. It is concluded that AAL is related to the gelatinisation characteristics of barley malt starch.
机译：研究了大麦麦芽萃取物（AAL）表观衰减极限与大麦麦芽淀粉的凝胶化特征之间的关系。结果表明，AAL的变化与凝胶化的起始温度相关联。为了解释凝胶化行为的差异，研究了大/小淀粉粒的相对量以及淀粉预凝胶化程度。大/小淀粉内核含量没有解释凝胶化行为。相反，凝胶化的开始温度与存在的预凝胶化淀粉的量负相关。因此，示出了AA1之间的阳性关系和淀粉预凝胶化程度。结论是，AAL与大麦麦芽淀粉的凝胶化特征有关。

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