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
作者： Sun, Letong 1 ; Ma, Mengting 2 ; Chen, Xiaojing 2 ; Xu, Zekun 2 ; Zhang, Chuangchuang 2 ; Huang, Wuyang 3 ; Sui, Zhongquan 2 ; Corke, Harold 4 ;
作者机构： 1.Qilu Univ Technol, Coll Food Sci & Engn, Shandong Acad Sci, Jinan 250353, Peoples R China
2.Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci Technol, Shanghai 200240, Peoples R China
3.Jiangsu Acad Agr Sci, Inst Agro Prod Proc, Nanjing 210014, Peoples R China
4.Guangdong Technion Israel Inst Technol, Biotechnol & Food Engn Program, Shantou 515063, Peoples R China
5.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 （ 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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