Starch isolated from different hulless barley cultivars differs in their chemical and structural characteristics
文献类型： 外文期刊
作者： Li, Liang 1 ; Liu, Zhendong 1 ; Wang, Tieqiao 1 ; Wang, Bo 3 ; Zhang, Wenhui 3 ; Li, Guanghuan 1 ; Guo, Zhaoling 1 ; Zhang, Yongxian 1 ; Xue, Bei 1 ; Luo, Zhang 1 ;
作者机构： 1.Tibet Agr & Anim Husb Univ, Food Sci Coll, Nyingchi 860000, Peoples R China
2.Tibet Agr & Anim Husb Coll, TAAHC SWU Med Plants Joint Res & Dev Ctr, Nyingchi, Peoples R China
3.Tibet Acad Agr & Anim Sci, Inst Agr Prod Dev & Food Sci Res, Lhasa, Peoples R China
关键词： differential scanning calorimetry; hulless barley starch; pasting properties
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.553； 五年影响因子：3.634 ）
ISSN： 2048-7177
年卷期： 2019 年 7 卷 7 期
页码：
收录情况： SCI
摘要： This study aimed to isolate starch and evaluate its chemical and structural characteristics from six Chinese hulless barley (HB) cultivars. Starch isolated from naked barley displays A-type crystalline packing and a regular granular shape. We measured peak viscosity values ranging from 237 to 264 cP, trough viscosity values from 305 to 380 cP, breakdown values from 390 to 535 cP, final viscosities from 357 to 523 cP, setback values from 245 to 354 cP and 383 to 460 cP, peak times from 5.53 to 5.73 min, and pasting temperatures from 93.10 to 94.65 degrees C by RVA. Transition temperatures (T-0, T-p, and T-c), gelatinization temperature ranges (Delta T-r), and enthalpies of gelatinization (Delta H) were measured on a differential scanning calorimeter analyzer (DSC) and ranged from 57.81 to 61.25 degrees C, 64.36 to 67.57 degrees C, 82.03 to 84.70 degrees C, and 21.52 to 26.89 degrees C and 7.14 to 10.66 J/g, respectively. The varying chemical and structural characteristics of HB starch isolated from different cultivars suggested the potential for broader applications of the cereal.
- 相关文献
作者其他论文 更多>>
-
Effects of different pretreatment methods on starch,non-starch components and production quality of Longzi black highland barley flour under the same gelatinization degree
作者：Liu, Yang;Fu, Liping;Xiao, Hanbing;Zhao, Can;Tian, Yuting;Zhao, Yingting;Zhang, Wenhui;Tian, Yuting;Xiang, Qisen
关键词：Highland barley; Heat treatment; Structural properties; Physicochemical properties
-
Flavonoids from Potentilla anserina protect H9C2 cells from hypoxia/reoxygenation injury by inhibiting mitochondrial apoptosis
作者：Yan, Yingying;Zhang, Yuhong;Zhang, Wenhui;Yan, Yingying;Zhang, Jifeng
关键词：Potentilla anserina flavonoids; hypoxia; myocardial cells; oxidative stress; mitochondrial apoptosis
-
Impact of storage time on microbial communities and flavor profiles in highland barley grains
作者：Hu, Yun;Liu, Zhendong;Li, Liang;Jia, Fuchen;Zhang, Yifan;Zhang, Yifan;Li, Liang
关键词：Highland barley; Microbial diversity; Volatile flavor compounds; Storage; Grain
-
Polysaccharide-rich extract of Potentilla anserina ameliorates nonalcoholic fatty liver disease in free fatty acid-induced HepG2 cells and high-fat/sugar diet-fed miceXiujun
作者：Lin, Xiujun;Zheng, Yimei;Deng, Hongting;Wang, Shunxin;He, Yuanju;Teng, Hui;Zheng, Yimei;Tian, Yuting;Zhang, Wenhui
关键词：Potentilla anserina L.; Non-alcoholic fatty liver disease; Lipid accumulation; HepG2 cells; High fat diet
-
Potentilla anserina L. attenuates oleic acid-induced steatosis in HepG2 cells and hyperlipidemia in high fat diet-induced obese mice
作者：Yan, Yingying;Zhang, Wenhui
关键词：PAEE; Non-alcoholic fatty liver disease; Lipid accumulation; HepG2 cells; High fat diet
-
The Composition, Structure, and Functionalities of Prolamins from Highland Barley
作者：Xing, Jinjin;Li, Zhaomin;Zhang, Wenhui;Wang, Pengjie
关键词：prolamins; highland barley; composition; structure; functionalities
-
Optimization of the extraction process and metabonomics analysis of uric acid-reducing active substances from Gymnadenia R.Br. and its protective effect on hyperuricemia zebrafish
作者：Chen, Tianrong;Pubu, Duoji;Zhang, Wenhui;Meng, Shengya;Yu, Cuicui;Yin, Xiaoqing;Liu, Jiale;Zhang, Yuhong
关键词：Gymnadenia R; Br; uric acid-reducing active substances; metabolites; antioxidant; alkaloids
