Evaluación de la actividad enzimática, morfológica y cambios fisicoquímicos en diferentes tipos de cebada germinada

Laura Jacqueline Gutiérrez-Osnaya; Fabiola Araceli  Guzmán-Ortiz; Alma Delia Román-Gutiérrez; Juan Pablo Hernandez Uribe

doi:10.29057/icap.v6i11.5328

Laura Jacqueline Gutiérrez-Osnaya Universidad Autónoma del Estado de Hidalgo
Fabiola Araceli Guzmán-Ortiz Universidad Autonoma del Estado de Hidalgo
Alma Delia Román-Gutiérrez Universidad Autonoma del Estado de Hidalgo
Juan Pablo Hernandez Uribe Universidad Autonoma del Estado de Hidalgo

DOI: https://doi.org/10.29057/icap.v6i11.5328

Keywords: barley, germination, starch, modification

Abstract

Barley is the cereal of the room mostly grown, which provides us with essential compounds such as carbohydrates, lipids, proteins. It is used in the industry for its high starch content. Due to the fact that starch is unstable in several factors, nowadays we have opted for modifications to starch granules to improve functionality and expand its uses in the industry. However, children who have had their studies have undergone changes in the changes that the grains undergo during germination. That is why the influence of germination on the morphological changes that are generated in the granules of barley starch was analyzed (Esmeralda and Perla varieties).

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