Comparison of pasting properties measured from the whole grain flour and extracted starch in barley (Hordeum vulgare L.)
文献类型： 外文期刊
作者： Fan, Xiangyun 1 ; Zhu, Juan 1 ; Dong, Wenbin 1 ; Sun, Yuandong 1 ; Lv, Chao 1 ; Guo, Baojian 1 ; Xu, Rugen 1 ;
作者机构： 1.Yangzhou Univ, Jiangsu Key Lab Crop Genet & Physiol, Jiangsu Key Lab Crop Genom & Mol Breeding, Key Lab Plant Funct Genom,Agr Coll,Minist Educ, Yangzhou, Jiangsu, Peoples R China
2.Yangzhou Univ, Jiangsu Coinnovat Ctr Modern Prod Technol Grain C, Yangzhou, Jiangsu, Peoples R China
3.Jiangsu Acad Agr Sci, Jiangsu Collaborat Innovat Ctr Modern Crop Prod, Inst Food Crops, Nanjing, Jiangsu, Peoples R China
期刊名称：PLOS ONE （ 影响因子：3.24； 五年影响因子：3.788 ）
ISSN： 1932-6203
年卷期： 2019 年 14 卷 5 期
页码：
收录情况： SCI
摘要： Pasting properties of barley starch are important characteristics from a processing standpoint. The isolation of starch form barley grains is time consuming thus the whole grain flour is always used. To compare pasting properties of starch with those of the whole grain flour, we used a Rapid Visco Analyser (RVA) to measure pasting properties of three types of samples: grain flour and starches isolated using two different extraction methods. We also investigated compositional, morphological and structural properties of the two starch samples. Significant differences in pasting properties were found among the three sample types, but most of the parameters of pasting properties displayed significant correlations between flour and starch. No significant differences were found in amylose/amylopectin ratio, granule morphology, granule size distribution and crystal structure between starches extracted using two different methods. However, the starch isolated from water homogenization had a higher protein content and lower total starch, amylose and amylopectin contents than the starch extracted with homogenized extraction under alkaline conditions. We concluded that the whole grain flour can be used to predict the pasting properties in breeding programs.
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