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Physicochemical properties and in vitro digestibility of highland barley starch with different extraction methods.
Nie, Mengzi; Piao, Chunhong; Wang, Aixia; Xi, Huihan; Chen, Zhiying; He, Yue; Wang, Lili; Liu, Liya; Huang, Yatao; Wang, Fengzhong; Tong, Li-Tao.
Affiliation
  • Nie M; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
  • Piao C; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
  • Wang A; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
  • Xi H; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
  • Chen Z; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
  • He Y; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
  • Wang L; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
  • Liu L; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
  • Huang Y; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
  • Wang F; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: wangfengzhong@caas.cn.
  • Tong LT; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: tonglitao@caas.cn.
Carbohydr Polym ; 303: 120458, 2023 Mar 01.
Article in En | MEDLINE | ID: mdl-36657856
ABSTRACT
The objective of this study was to compare the structural, thermal, rheological and digestive properties of highland barley starch (HBS) by different extraction methods. Five techniques were used to extract HBS Alkali extraction, Ultrasound extraction, double enzyme extraction (DE), three enzyme extraction (TE) and ultrasonic assisted TE (U-TE). The results indicated that the Ultrasound extracted HBS had fewer Maltese crosses, lower molecular weight (Mw), and higher content of damaged starch (P < 0.05). Meanwhile, DE extracted HBS had higher Mw, and the content of short amylopectin than that of Alkali extracted HBS (P < 0.05). Additionally, the DE extracted HBS showed the highest relative crystallinity and good short-range ordered structure, which led to the outcome of stronger thermal stability and higher values of G' and G'' (P < 0.05). These results indicated that enzymatic extraction could better protect the resistance of HBS by protecting its physicochemical properties.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Starch / Hordeum Language: En Journal: Carbohydr Polym Year: 2023 Type: Article Affiliation country: China
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Starch / Hordeum Language: En Journal: Carbohydr Polym Year: 2023 Type: Article Affiliation country: China