naa a22 4500 510725929 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0948-9 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0948-9 Relationships between Swelling Power, Water Solubility and Near-Infrared Spectra in Whole Grain Barley: A Feasibility Study [Elektronische Daten] [D. Cozzolino, S. Roumeliotis, J. Eglinton] Starch is the major component of the barley (Hordeum vulgare L) grain (approx. 70%), and changes in its biophysical properties have an effect on malting and other grain properties. The objectives of this study were to investigate whether swelling properties and water solubility can be determined in whole grain barley samples using NIR spectroscopy and to characterise specific NIR spectra vibration regions that can provide information about these properties. Both swelling and water solubility index were measured in whole grain barley samples by reference methods and using NIR spectroscopy. From the examination of the partial least squares (PLS) loadings, we were able to relate the swelling properties (SP) with wavelengths in the NIR region that can be associated with amylose and amylopectin, while PLS loadings for water solubility index (WSI) were associated with wavelengths in the NIR region related to starch. It was demonstrated that these two parameters can be measured by NIR spectroscopy with standard errors in cross validation of 0.07g/g and 0.42% and standard errors of prediction of 0.08g/g and 0.66% for SP and WSI, respectively. The use of NIR spectroscopy will allow for the rapid and non-destructive screening of barley germplasm for breeding purposes. Springer Science+Business Media, LLC, 2012 Swelling power nationallicence Water solubility nationallicence NIR spectroscopy nationallicence Barley nationallicence Cozzolino D. School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, 5064, Glen Osmond, SA, Australia aut Roumeliotis S. School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, 5064, Glen Osmond, SA, Australia aut Eglinton J. School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, 5064, Glen Osmond, SA, Australia aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2732-2738 1935-5130 6:10<2732 2013 6 11947 https://doi.org/10.1007/s11947-012-0948-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0948-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Cozzolino D. School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, 5064, Glen Osmond, SA, Australia aut NATIONALLICENCE 700 1- Roumeliotis S. School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, 5064, Glen Osmond, SA, Australia aut NATIONALLICENCE 700 1- Eglinton J. School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, 5064, Glen Osmond, SA, Australia aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2732-2738 1935-5130 6:10<2732 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer