Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Department of Food Science & Nutrition, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia.
Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Int J Biol Macromol. 2024 Jan;256(Pt 1):128407. doi: 10.1016/j.ijbiomac.2023.128407. Epub 2023 Nov 23.
Characterization of local varietal barley quality diversity can help boost further development of novel value-added utilization of the grain. Therefore, in this study starch was isolated from 11 Ethiopian malting barley varieties to determine starch structural, pasting, thermal and digestibility characteristics, and their inter-relationships. The varieties showed significant differences in all amylopectin chain length fractions, and the A, B1, B2 and B3 chains ranged from 25.4 to 30.1, 47.4-50.1, 14.3-16.0 and 7.8-9.0 %, respectively. The varieties also exhibited significant variation in amylose content, relative crystallinity, absorbance peak ratios, pasting and thermal properties. Moreover, on average about 83 % raw starch of the varieties was classified as slowly digestible and resistant, whereas after gelatinization this was reduced to 9 %. Molecular and crystalline structures were strongly related to pasting properties, thermal characteristics and in vitro digestibility of the starches. The study provides information on some starch quality characteristics and the inter-relationships among the parameters, and might inspire further studies to suggest possible target-based starch modifications, and future novel utilization of barley. More studies are required to investigate the association of starch quality parameters with malting quality attributes.
对当地品种大麦品质多样性进行特征分析有助于促进谷物新型增值利用的进一步发展。因此，本研究从 11 种埃塞俄比亚麦芽大麦品种中分离出淀粉，以确定淀粉的结构、糊化、热和消化特性及其相互关系。这些品种在所有支链淀粉链长分数上均存在显著差异，A、B1、B2 和 B3 链分别为 25.4-30.1、47.4-50.1、14.3-16.0 和 7.8-9.0%。品种间直链淀粉含量、相对结晶度、吸光度峰比、糊化和热特性也存在显著差异。此外，平均约 83%的原始淀粉被归类为慢消化和抗性淀粉，而在糊化后这一比例降低到 9%。分子和晶体结构与淀粉的糊化特性、热特性和体外消化性密切相关。本研究提供了一些淀粉质量特性和参数之间的相互关系的信息，可能会激发进一步的研究，以提出可能基于目标的淀粉修饰和大麦的未来新型利用。需要进一步研究来研究淀粉质量参数与麦芽质量特性的相关性。
