TY - JOUR
T1 - Microwave treatment alters the fine molecular structure of waxy hull-less barley starch
AU - Chen, Xiaojing
AU - Ma, Mengting
AU - Liu, Xingxun
AU - Xu, Zekun
AU - Zhang, Chuangchuang
AU - Sui, Zhongquan
AU - Corke, Harold
N1 - Publisher Copyright:
© 2021 Elsevier B.V.
PY - 2021/12/15
Y1 - 2021/12/15
N2 - Waxy hull-less barley kernels and their isolated starches were exposed to different microwave conditions (power 640, 720, and 800 W, time 60, 120 and 180 s) and changes in morphology, particle size, digestibility, rheological properties, and molecular structure were measured and analyzed. Microwave treatment caused roughness and deformation of granular surfaces, and an increase in granule size. After treatment, the in vitro digestibility of starch was increased, i.e., the RDS increased, but the RS decreased. Microwave treatment decreased the K values of the in-kernel MWI WHBS. Dynamic rheological results showed that the in-kernel MWI WHBS pastes had lower TG′max, and higher G′max, G′90°C, G′25°C, G′0.1Hz and G′20Hz after treatment. The chain-length distribution did not significantly change after microwave treatment. However, the results for molecular size distributions showed that the peaks of amylopectin (Rh = ~100 nm) shifted left and right, indicating that the molecular volume might become smaller or larger under different processing conditions. The primary effects of microwave treatment may be loosening the molecular structure and cutting main chains of amylopectin.
AB - Waxy hull-less barley kernels and their isolated starches were exposed to different microwave conditions (power 640, 720, and 800 W, time 60, 120 and 180 s) and changes in morphology, particle size, digestibility, rheological properties, and molecular structure were measured and analyzed. Microwave treatment caused roughness and deformation of granular surfaces, and an increase in granule size. After treatment, the in vitro digestibility of starch was increased, i.e., the RDS increased, but the RS decreased. Microwave treatment decreased the K values of the in-kernel MWI WHBS. Dynamic rheological results showed that the in-kernel MWI WHBS pastes had lower TG′max, and higher G′max, G′90°C, G′25°C, G′0.1Hz and G′20Hz after treatment. The chain-length distribution did not significantly change after microwave treatment. However, the results for molecular size distributions showed that the peaks of amylopectin (Rh = ~100 nm) shifted left and right, indicating that the molecular volume might become smaller or larger under different processing conditions. The primary effects of microwave treatment may be loosening the molecular structure and cutting main chains of amylopectin.
KW - Waxy hull-less barley
KW - Functional properties
KW - Molecular size distribution
UR - http://www.scopus.com/inward/record.url?scp=85119514878&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2021.11.007
DO - 10.1016/j.ijbiomac.2021.11.007
M3 - 文章
C2 - 34742840
SN - 0141-8130
VL - 193
SP - 1086
EP - 1092
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -