Physicochemical properties of A- and B-type granules isolated from waxy and normal hull-less barley starch

文献类型： 外文期刊

第一作者： Sun, Letong

作者： Sun, Letong;Ma, Mengting;Chen, Xiaojing;Xu, Zekun;Zhang, Chuangchuang;Sui, Zhongquan;Huang, Wuyang;Corke, Harold;Corke, Harold

作者机构： Qilu Univ Technol, Coll Food Sci & Engn, Shandong Acad Sci, Jinan 250353, Peoples R China;Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci Technol, Shanghai 200240, Peoples R China;Jiangsu Acad Agr Sci, Inst Agro Prod Proc, Nanjing 210014, Peoples R China;Guangdong Technion Israel Inst Technol, Biotechnol & Food Engn Program, Shantou 515063, Peoples R China;Technion Israel Inst Technol, Fac Biotechnol & Food Engn, IL-3200003 Haifa, Israel

关键词： A-type hull-less barley starch; B-type hull-less barley starch; Physicochemical properties

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 2021影响因子：8.025； 五年影响因子：7.626 ）

ISSN： 0141-8130

年卷期： 2022 年 213 卷

页码：

收录情况： SCI

摘要： Large A-type and small B-type starch granules separated from waxy and normal hull-less barley starches were investigated for their physicochemical properties. Hull-less barley starch granules were covered by a membrane composed mainly of phospholipids. Channels of waxy A-and B-type granules were rich in proteins and phospholipids. Compared with A-type starch, B-type starch exhibited higher specific surface area, volume and average diameter of mesopores. Waxy A-type granules exhibited the higher peak, breakdown, final and setback viscosity than did B-type granules, while normal A-type granules showed the lower peak, breakdown, final viscosity and the higher setback viscosity than did B-type granules. B-type starch gels with lower storage modulus exhibited a less elastic gel network structure and retrograded more slowly. Moreover, in vitro hydrolysis of starch showed that the B-type granules exhibited a higher hydrolysis extent and rate than the A-type granules in the first stage, which was consistent with higher initial alpha-amylase binding ability of B-type granules. The study showed that the A-type and B-type starch separated from waxy and normal hull-less barley exhibited very different physicochemical properties.

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