Extraction and characterization of waxy and normal barley beta-glucans and their effects on waxy and normal barley starch pasting and degradation properties and mash filtration rate

文献类型： 外文期刊

第一作者： Li, Qiao

作者： Li, Qiao;Liu, Juan;Zhai, Huisheng;Zhang, Zhihui;Xie, Rong;Xiao, Futong;Pan, Zhifen;Zeng, Xingquan;Zhang, Yuhong;Li, Zhongyi

作者机构：

关键词： Normal hull-less barley; Waxy hull-less barley; beta-Glucan; Starch pasting; Starch digestion; Mash filtration

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：11.2； 五年影响因子：10.2 ）

ISSN： 0144-8617

年卷期： 2023 年 302 卷

页码：

收录情况： SCI

摘要： Interactions between beta-glucan and starch influence the health benefits of barley-based foods and barley brewing performance. Here, we characterized beta-glucans from waxy and normal barley varieties and compared the effects of different beta-glucans on the pasting and degradation of waxy and normal barley starches as well as the filterability of mashes from unmalted waxy and normal barley. Waxy barley Zangqing18 beta-glucan displayed more compact micrographic features, higher molecular weight, larger particle size, higher thermal decomposition temperature and lower rheological viscosity than normal barley Zangqing2000 beta-glucan. beta-Glucan not only significantly decreased the pasting viscosities of waxy and normal starches but also lowered the pasting temperatures and peak times of normal starch, likely by inhibiting granule swelling and disrupting the integrity of the continuous phase. beta-Glucan also decreased in vitro digestion extent of starch and increased the resistant starch. The unmalted waxy barley had a mash filtration rate much faster than normal barley because starch and beta-glucan in waxy barley were rapidly and completely digested and formed more open filter passages. The effects of beta-glucan on starch properties varied with the types and contents of beta-glucans, whilst the types of starches showed more significant effects.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序