Starch isolated from different hulless barley cultivars differs in their chemical and structural characteristics

文献类型： 外文期刊

第一作者： Li, Liang

作者： Li, Liang;Liu, Zhendong;Wang, Tieqiao;Li, Guanghuan;Guo, Zhaoling;Zhang, Yongxian;Xue, Bei;Luo, Zhang;Li, Liang;Wang, Bo;Zhang, Wenhui

作者机构：

关键词： differential scanning calorimetry; hulless barley starch; pasting properties

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.553； 五年影响因子：3.634 ）

ISSN： 2048-7177

年卷期： 2019 年 7 卷 7 期

页码：

收录情况： SCI

摘要： This study aimed to isolate starch and evaluate its chemical and structural characteristics from six Chinese hulless barley (HB) cultivars. Starch isolated from naked barley displays A-type crystalline packing and a regular granular shape. We measured peak viscosity values ranging from 237 to 264 cP, trough viscosity values from 305 to 380 cP, breakdown values from 390 to 535 cP, final viscosities from 357 to 523 cP, setback values from 245 to 354 cP and 383 to 460 cP, peak times from 5.53 to 5.73 min, and pasting temperatures from 93.10 to 94.65 degrees C by RVA. Transition temperatures (T-0, T-p, and T-c), gelatinization temperature ranges (Delta T-r), and enthalpies of gelatinization (Delta H) were measured on a differential scanning calorimeter analyzer (DSC) and ranged from 57.81 to 61.25 degrees C, 64.36 to 67.57 degrees C, 82.03 to 84.70 degrees C, and 21.52 to 26.89 degrees C and 7.14 to 10.66 J/g, respectively. The varying chemical and structural characteristics of HB starch isolated from different cultivars suggested the potential for broader applications of the cereal.

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