Li Liang, Liu Zhendong, Wang Tieqiao, Wang Bo, Zhang Wenhui, Li Guanghuan, Guo Zhaoling, Zhang Yongxian, Xue Bei, Luo Zhang
Food Science College Tibet Agriculture & Animal Husbandry University Nyingchi China.
TAAHC-SWU Medicinal Plants Joint Research and Development Centre Tibet Agricultural and Animal Husbandry College Nyingchi China.
Food Sci Nutr. 2019 Jun 26;7(7):2374-2380. doi: 10.1002/fsn3.1084. eCollection 2019 Jul.
This study aimed to isolate starch and evaluate its chemical and structural characteristics from six Chinese hulless barley (HB) cultivars. Starch isolated from naked barley displays A-type crystalline packing and a regular granular shape. We measured peak viscosity values ranging from 237 to 264 cP, trough viscosity values from 305 to 380 cP, breakdown values from 390 to 535 cP, final viscosities from 357 to 523 cP, setback values from 245 to 354 cP and 383 to 460 cP, peak times from 5.53 to 5.73 min, and pasting temperatures from 93.10 to 94.65°C by RVA. Transition temperatures ( , , and ), gelatinization temperature ranges (Δ ), and enthalpies of gelatinization (Δ) were measured on a differential scanning calorimeter analyzer (DSC) and ranged from 57.81 to 61.25°C, 64.36 to 67.57°C, 82.03 to 84.70°C, and 21.52 to 26.89°C and 7.14 to 10.66 J/g, respectively. The varying chemical and structural characteristics of HB starch isolated from different cultivars suggested the potential for broader applications of the cereal.
本研究旨在从六个中国裸大麦（HB）品种中分离淀粉，并评估其化学和结构特征。从裸大麦中分离出的淀粉呈现A型晶体堆积和规则的颗粒形状。我们通过快速粘度分析仪（RVA）测量了峰值粘度值在237至264厘泊之间，低谷粘度值在305至380厘泊之间，破损值在390至535厘泊之间，最终粘度值在357至523厘泊之间，回生值在245至354厘泊和383至460厘泊之间，峰值时间在5.53至5.73分钟之间，糊化温度在93.10至94.65°C之间。通过差示扫描量热仪分析仪（DSC）测量了转变温度（ 、 和 ）、糊化温度范围（Δ ）和糊化焓（Δ），其范围分别为57.81至61.25°C、64.36至67.57°C、82.03至84.70°C，以及21.52至26.89°C和7.14至10.66焦耳/克。从不同品种中分离出的裸大麦淀粉的化学和结构特征各异，表明该谷物具有更广泛应用的潜力。
