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Int J Biol Macromol. 2019 May 15;129:1006-1014. doi: 10.1016/j.ijbiomac.2019.02.104. Epub 2019 Feb 19.
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Studies of the texture, functional components and in vitro starch digestibility of rolled barley.对碾压大麦的质地、功能成分和体外淀粉消化率的研究。
Food Chem. 2019 Feb 15;274:672-678. doi: 10.1016/j.foodchem.2018.09.016. Epub 2018 Sep 4.
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Short-term retrogradation behaviour of corn starch is inhibited by the addition of porcine plasma protein hydrolysates.添加猪血浆蛋白水解物可抑制玉米淀粉的短期逆行行为。
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Effect of porcine plasma protein hydrolysates on long-term retrogradation of corn starch.猪血浆蛋白水解物对玉米淀粉长期回生的影响。
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大麦淀粉正常基因型和糯性基因型的流变行为、结构特性及冻融稳定性：与绿豆、马铃薯和玉米淀粉的比较研究

Rheological behaviors, structural properties and freeze-thaw stability of normal and waxy genotypes of barley starch: a comparative study with mung bean, potato, and corn starches.

作者信息

Zhao Shenchi, Li Xin, Hu Gongshe, Liang Xi, Liu Chengguo, Liu Qian

机构信息

College of Food Science, Northeast Agricultural University, Harbin, 150030 Heilongjiang China.

Sharable Platform of Large-Scale Instruments and Equipments, Northeast Agricultural University, Harbin, 150030 Heilongjiang China.

出版信息

Food Sci Biotechnol. 2021 Aug 26;30(9):1171-1181. doi: 10.1007/s10068-021-00967-z. eCollection 2021 Sep.

DOI:10.1007/s10068-021-00967-z
PMID:34603817
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8423887/
Abstract

The rheological behaviors, structural properties and freeze-thaw stability of starch isolated from Tetonia barley (Normal genotype, Reg. No. CV-334, PI 646199) and Transit barley (Waxy genotype, Reg. No. CV-348, PI 660128) were investigated, along with other common starch sources for comparison. Transit barley starch showed the highest loss tangents (tan ) during a frequency sweep test, which suggested a predominance of elastic properties over viscous properties. However, the tan of Tetonia barley starch was similar to that of potato starch, which indicated more solidity in comparison to Transit barley starch. Transit barley starch had the highest gelatinization temperature and the lowest gelatinization enthalpy ( < 0.05). Moreover, Tetonia and Transit barley starches displayed weak diffraction peak intensities by X-ray diffraction analysis. Additionally, Transit barley starch showed the lowest % syneresis even when freeze-thawed up to five cycles ( < 0.05). However, Tetonia barley starch had the worst freeze-thaw stability ( < 0.05), which was verified via scanning electron microscopy analysis of freeze-thawed starch gels. The results of present study indicate that barley starch can be practically applied as a functional ingredient in some specialty starchy foods.

摘要

研究了从特托尼亚大麦（正常基因型，登记号CV - 334，PI 646199）和过渡大麦（糯质基因型，登记号CV - 348，PI 660128）中分离出的淀粉的流变行为、结构性质和冻融稳定性，并与其他常见淀粉来源进行比较。过渡大麦淀粉在频率扫描测试中显示出最高的损耗角正切值（tanδ），这表明弹性性质比粘性性质占主导。然而，特托尼亚大麦淀粉的tanδ与马铃薯淀粉相似，这表明与过渡大麦淀粉相比更具固体性。过渡大麦淀粉具有最高的糊化温度和最低的糊化焓（P < 0.05）。此外，通过X射线衍射分析，特托尼亚和过渡大麦淀粉显示出较弱的衍射峰强度。另外，即使冻融多达五个循环，过渡大麦淀粉也显示出最低的析水率（P < 0.05）。然而，特托尼亚大麦淀粉具有最差的冻融稳定性（P < 0.05），这通过对冻融淀粉凝胶的扫描电子显微镜分析得到证实。本研究结果表明，大麦淀粉可实际用作某些特色淀粉类食品中的功能成分。