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Morphology and Physicochemical Properties of Starch from Waxy and Non‐Waxy Barley
Starch ( IF 2.6 ) Pub Date : 2020-03-04 , DOI: 10.1002/star.201900206 Xinyu Chen 1, 2, 3, 4 , Shanshan Shao 1, 2, 3, 4 , Mingxin Chen 1, 2, 3, 4 , Chunpu Hou 1, 2, 3, 4 , Xurun Yu 1, 2, 3, 4 , Fei Xiong 1, 2, 3, 4
Starch ( IF 2.6 ) Pub Date : 2020-03-04 , DOI: 10.1002/star.201900206 Xinyu Chen 1, 2, 3, 4 , Shanshan Shao 1, 2, 3, 4 , Mingxin Chen 1, 2, 3, 4 , Chunpu Hou 1, 2, 3, 4 , Xurun Yu 1, 2, 3, 4 , Fei Xiong 1, 2, 3, 4
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Barley flour is widely utilized in food and nonfood industries. Morphological, structural, and functional properties of starches extracted from waxy and non‐waxy barley are investigated and compared in this work. The morphology of starch granules in waxy and non‐waxy barley is similar while waxy barley has a higher proportion of A‐type starch granules and a lower proportion of B‐type starch granules than those of non‐waxy barley. Compared with non‐waxy barley starch, waxy barley starch shows higher amylopectin content with higher levels of amylopectin short and long branch‐chains; better ordered structures with higher relative crystallinity, IR ratio of 1045/1022 cm−1, and a double helical component, a lower amorphous and V‐type single helix components. The gelatinization temperature and enthalpy of waxy barley starch are higher than those of non‐waxy barley starch. Meanwhile, waxy barley starch presents higher swelling power, solubility, pasting viscosities, breakdown value, and lower setback value than those of non‐waxy barley starch. Furthermore, waxy barley starch is more susceptible to acid and enzymatic hydrolysis than non‐waxy barley starch. Results indicate that waxy and non‐waxy barley starches differ in physicochemical properties, and waxy barley may have a better mouthfeel and edible quality.
中文翻译：
糯大麦和非糯大麦淀粉的形态和理化性质
大麦粉被广泛用于食品和非食品行业。本文对蜡质和非蜡质大麦中提取的淀粉的形态，结构和功能特性进行了研究和比较。蜡质和非蜡质大麦的淀粉颗粒形态相似，而蜡质大麦比非蜡质大麦具有更高的A型淀粉颗粒比例和较低的B型淀粉颗粒比例。与非蜡质大麦淀粉相比，蜡质大麦淀粉显示出更高的支链淀粉含量和更高的支链淀粉短支链和长支链水平。相对结晶度更高的有序结构，IR比为1045/1022 cm -1，以及一个双螺旋组件，一个较低的无定形和V型单螺旋组件。蜡质大麦淀粉的糊化温度和焓均高于非蜡质大麦淀粉的糊化温度和焓。同时，蜡质大麦淀粉比非蜡质大麦淀粉具有更高的溶胀力，溶解度，糊化粘度，分解值和较低的挫折值。此外，蜡质大麦淀粉比非蜡质大麦淀粉更容易酸和酶水解。结果表明，蜡质和非蜡质大麦淀粉的理化性质不同，蜡质大麦的口感和食用品质可能更好。
更新日期：2020-03-04
中文翻译：
糯大麦和非糯大麦淀粉的形态和理化性质
大麦粉被广泛用于食品和非食品行业。本文对蜡质和非蜡质大麦中提取的淀粉的形态，结构和功能特性进行了研究和比较。蜡质和非蜡质大麦的淀粉颗粒形态相似，而蜡质大麦比非蜡质大麦具有更高的A型淀粉颗粒比例和较低的B型淀粉颗粒比例。与非蜡质大麦淀粉相比，蜡质大麦淀粉显示出更高的支链淀粉含量和更高的支链淀粉短支链和长支链水平。相对结晶度更高的有序结构，IR比为1045/1022 cm -1，以及一个双螺旋组件，一个较低的无定形和V型单螺旋组件。蜡质大麦淀粉的糊化温度和焓均高于非蜡质大麦淀粉的糊化温度和焓。同时，蜡质大麦淀粉比非蜡质大麦淀粉具有更高的溶胀力，溶解度，糊化粘度，分解值和较低的挫折值。此外，蜡质大麦淀粉比非蜡质大麦淀粉更容易酸和酶水解。结果表明，蜡质和非蜡质大麦淀粉的理化性质不同，蜡质大麦的口感和食用品质可能更好。
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