Assessing the influences of (3-glucan on highland barley starch: Insights into gelatinization and molecular interactions

文献类型： 外文期刊

第一作者： Li, Liang

作者： Li, Liang;Tian, Xuezhi;Li, Yuwan;Rao, Lei;Zhao, Liang;Wang, Yongtao;Liao, Xiaojun;Li, Liang;Pan, Fei

作者机构：

关键词： Highland barley (3-glucan; Highland barley starch (HBS); Gelatinization characteristics; Short-term retrogradation; Molecular interaction

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 460 卷

页码：

收录情况： SCI

摘要： Developing highland barley products is complex, possibly due to the presence of (3-glucan in highland barley. This study aims to investigate the impact of (3-glucan on the physicochemical properties, microstructure, and molecular interactions of highland barley starch (HBS) during gelatinization and aging. Increasing the (3-glucan content significantly reduced peak viscosity, setback viscosity, and breakdown viscosity, indicating altered gelatinization behavior. The (3-glucan content increase caused a significant drop in peak viscosity. With 20% (3-glucan addition, it reduced by 883 mPa & sdot;s, nearly 38%. Rheological analysis showed a transition from a solidlike to a liquid-like texture or quality, ultimately leading to a shear-thinning behavior. Fourier-transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) confirmed the interaction between HBS and (3-glucan via intermolecular hydrogen bonding, promoting the formation of double helical structures in starch. These findings provide a deeper understanding of the role of (3-glucan in the processing of highland barley, highlighting its influence on the starch's properties.

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