Physicochemical and structural characteristics of starches from Chinese hull-less barley cultivars

TY - JOUR

T1 - Physicochemical and structural characteristics of starches from Chinese hull-less barley cultivars

AU - Kong, Xiangli

AU - Kasapis, Stefan

AU - Zhu, Ping

AU - Sui, Zhongquan

AU - Bao, Jinsong

AU - Corke, Harold

N1 - Publisher Copyright: © 2016 Institute of Food Science and Technology.

PY - 2016/2/1

Y1 - 2016/2/1

N2 - Fourteen hull-less barley cultivars, collected from four major cultivated areas in China, were employed to investigate the structural and physicochemical properties of their starches in this study. Relatively wide variations in physicochemical properties of the starches were observed. Amylose content ranged from 23.1% to 30.0%, swelling power and water solubility index ranged from 12.8 to 19.9 g g-1 and 12.7% to 23.7% respectively. Peak viscosity was from 170 to 346 Rapid Visco Unit (RVU), peak temperature (Tp) of starch gelatinisation was from 55.6 to 61.8 °C and enthalpy of starch retrogradation ranged from 0.3 to 3.1 J g-1. Weight-based chain-length proportions of fa, fb1, fb2 and fb3 in amylopectins ranged from 21.65% to 24.95%, 44.48% to 49.44%, 15.56% to 17.19% and 9.83% to 16.66% respectively. Correlation analyses showed that amylose content was inversely related to pasting parameters and enthalpy of gelatinisation. Pasting properties and amylopectin structures were the most important parameters to differentiate starch properties among different hull-less barley cultivars in this study. This work will be useful for exploring applications of Chinese hull-less barley starches in food and non-food industries. Grains, starch granules, pasting profiles, X-ray diffraction pattern and amylopectin chain-length distributions of Chinese hull-less barley cultivars.

AB - Fourteen hull-less barley cultivars, collected from four major cultivated areas in China, were employed to investigate the structural and physicochemical properties of their starches in this study. Relatively wide variations in physicochemical properties of the starches were observed. Amylose content ranged from 23.1% to 30.0%, swelling power and water solubility index ranged from 12.8 to 19.9 g g-1 and 12.7% to 23.7% respectively. Peak viscosity was from 170 to 346 Rapid Visco Unit (RVU), peak temperature (Tp) of starch gelatinisation was from 55.6 to 61.8 °C and enthalpy of starch retrogradation ranged from 0.3 to 3.1 J g-1. Weight-based chain-length proportions of fa, fb1, fb2 and fb3 in amylopectins ranged from 21.65% to 24.95%, 44.48% to 49.44%, 15.56% to 17.19% and 9.83% to 16.66% respectively. Correlation analyses showed that amylose content was inversely related to pasting parameters and enthalpy of gelatinisation. Pasting properties and amylopectin structures were the most important parameters to differentiate starch properties among different hull-less barley cultivars in this study. This work will be useful for exploring applications of Chinese hull-less barley starches in food and non-food industries. Grains, starch granules, pasting profiles, X-ray diffraction pattern and amylopectin chain-length distributions of Chinese hull-less barley cultivars.

KW - Hull-less barley

KW - Physicochemical properties

KW - Starch structure

KW - Thermal properties

UR - http://www.scopus.com/inward/record.url?scp=84953775110&partnerID=8YFLogxK

U2 - 10.1111/ijfs.12984

DO - 10.1111/ijfs.12984

M3 - 文章

AN - SCOPUS:84953775110

SN - 0950-5423

VL - 51

SP - 509

EP - 518

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 2

ER -