Compositional, morphological, structural and physicochemical properties of starches from seven naked barley cultivars grown in China
文献类型： 外文期刊
作者： Li, Wenhao 1 ; Xiao, Xinlong 1 ; Zhang, Wenhui 2 ; Zheng, Jianmei 1 ; Luo, Qingui 1 ; Ouyang, Shaohui 1 ; Zhang, Guoqu 1 ;
作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Peoples R China
2.Tibet Acad Agr & Anim Husb Sci, Agr Res Inst, Lhasa 850000, Peoples R China
关键词： Cereal;Thermal property;Pasting;Viscosity;Gelatinization
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）
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收录情况： SCI
摘要： Starches from seven naked barley cultivars in China were isolated and investigated for their compositional, structural and physicochemical properties. The range of starch purity, lipid, protein, amylose and amylopectin contents and the amylose/amylopectin ratio for different varieties were 90.58% to 97.95%, 0.01% to 0.02%, 0.31% to 0.45%, 22.72% to 27.49%, 65.89% to 72.64% and 0.31 to 0.39, respectively. The starches from all naked barley cultivars exhibited A-type crystalline packing arrangements and similar granule shapes. The rapid visco analyzer (RVA) results showed the peak viscosity, trough viscosity, breakdown, final viscosity, setback, peak time and pasting temperature of starches ranged from 2977 to 3641 cP, 2253 to 2844 cP, 474 to 876 cP, 3094 to 4320 cP, and 729 to 1476 cP, 5.53 to 6.80 min and 5025 to 84.35 ℃, respectively. The transition temperatures (T_o, T_p and T_c), gelatinization temperature range (AT_r) and enthalpies of gelatinization (ΔH) measured using a differential scanning calorimeter analyzer (DSC) ranged from 54.07 to 58.47 ℃, 57.51 to 61.54 ℃, 65.49 to 72.74 ℃. and 10.46 to 16.58 ℃ and 7.74 to 9.82 J/g. respectively. The various structural and physicochemical properties demonstrated by naked barley starch suggest their broader potential applications of this novel cereal.
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