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Stanovení želatinizace škrobu zrna ječmene pomocí přístroje Rapid Visco Analyzer
 Cetkovský, Tomáš
The gelatinisation temperature is one of the important parameters in the evaluation of barley quality. During gelatinisation, the viscosity of the mixture of starchy substance and solvent is being changed by temperature. The aim of this study was to measure the viscosity in the process of starch gelatinization of barley grain using Rapid Visco Analyzer (RVA). A total of 36 barley varieties were evaluated by RVA. Barley samples were analysed in the RVA, and 13minute and 15minute measurement methods were used to evaluate starch gelatinisation. The results were statistically evaluated and compared. The results of the measurements showed the validity of both methods, confirming their applicability in the malting and brewing industry. The maximum expanded measurement uncertainty for the parameters studied ranged from 1 to 16%. The parameters studied were 61.8–84.8% influenced by method and 2.6–30.6% influenced by variety, according to the analysis of variance and variance component estimation of RVA parameters. Gelatinization temperature was 84,8 % influenced by method and only 2.6% by variety. The gelatinisation temperature of the varieties was different depending on the type of method used. The RVA13 values averaged at 87.3 °C and in average were always 5.8 °C higher than those measured by RVA15. The average gelatinisation temperature measured by RVA13 was 81.5 °C.
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