Gebre Bilatu Agza, Xu Zekun, Ma Mengting, Lakew Berhane, Sui Zhongquan, Corke Harold
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 P.O. Box 2003, Ethiopia.
Foods. 2024 Apr 15;13(8):1198. doi: 10.3390/foods13081198.
Studying diversity in local barley varieties can help advance novel uses for the grain. Therefore, starch was isolated from nine Ethiopian food barley varieties to determine starch structural, pasting, thermal, and digestibility characteristics, as well as their inter-relationships. The amylose content in the varieties significantly varied from 24.5 to 30.3%, with a coefficient of variation of 6.1%. The chain length distributions also varied significantly, and fa, fb1, fb2, and fb3 ranged from 26.3 to 29.0, 48.0 to 49.7, 15.0 to 15.9, and 7.5 to 9.5%, respectively. Significant variations were also exhibited in absorbance peak ratios, as well as thermal, pasting, and in vitro digestibility properties, with the latter two parameters showing the greatest diversity. Higher contents of amylose and long amylopectin fractions contributed to higher gelatinization temperatures and viscosities and lower digestibility. Structural characteristics showed strong relationships with viscosity, thermal, and in vitro digestibility properties. Cross 41/98 and Dimtu varieties are more suitable in functional food formulations and for bakery products. These results might inspire further studies to suggest target-based starch modifications and new product development.
研究当地大麦品种的多样性有助于推动这种谷物的新用途。因此，从九个埃塞俄比亚食用大麦品种中分离出淀粉，以确定淀粉的结构、糊化、热学和消化特性，以及它们之间的相互关系。这些品种中的直链淀粉含量在24.5%至30.3%之间显著变化，变异系数为6.1%。链长分布也有显著差异，fa、fb1、fb2和fb3分别在26.3%至29.0%、48.0%至49.7%、15.0%至15.9%和7.5%至9.5%之间。吸光度峰值比以及热学、糊化和体外消化特性也表现出显著差异，后两个参数的多样性最大。较高的直链淀粉含量和较长的支链淀粉级分导致较高的糊化温度和粘度以及较低的消化率。结构特性与粘度、热学和体外消化特性之间存在密切关系。Cross 41/98和Dimtu品种更适合用于功能性食品配方和烘焙产品。这些结果可能会激发进一步的研究，以提出基于目标的淀粉改性方法和新产品开发。
