Highland Barley Starch: Structures, Properties, and Applications

Xie, Jingjing; Hong, Yan; Gu, Zhaoliang; Cheng, Li; Li, Zhaofeng; Li, Caiming; Ban, Xiaofeng

doi:10.3390/foods12020387

Cited by 13 publications

(25 citation statements)

References 95 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Percent syneresis in starch gels prepared from BS is presented in Table 2. Similar results for freeze‐thaw stability of BS were also reported by Xie et al (2023). The extent of syneresis in starch gels is influenced by the arrangement of starch chains in crystalline and amorphous regions in ungelatinized starch granules.…”

Section: Resultssupporting

confidence: 89%

“…This was exposed to alternating freezing and thawing cycles (22 h at −20°C followed by 2 h at 30°C for 3 days), with centrifugation at 8000 g for 10 min after each cycle. The proportion of syneresis was calculated by dividing the weight of exudates by the weight of paste (Xie et al, 2023).…”

Section: Methodsmentioning

confidence: 99%

“…Amylose consists of α‐(1→4) d ‐glucopyranosyl units and amylopectin, containing large numbers of short‐chain join together the reducing end side by α‐(1→6) linkages. The molecular weight of amylose is 10 5 ‐10 6 and the molecular weight of amylopectin is 10 5 to 10 6 (Xie et al, 2023). The amylose content of starch affects the thermal processing and rheological properties of starch.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread

Devi,

Singh,

Dutta

et al. 2024

eFood

View full text Add to dashboard Cite

In the present study, starch was isolated from barley and the physicochemical and functional properties of the starch were examined. Then the starch was used to prepare bread by substituting wheat flour at three different levels, namely 5%, 10%, and 15%. The rheological properties of the dough and the texture and sensory properties of the prepared breads were investigated. The moisture, protein, starch, fat and ash content of the barley starch (BS) were 10.39 ± 0.03%, 0.08 ± 0.02%, 94.30 ± 0.02%, 0.12 ± 0.03%, and 0.09 ± 0.04%, respectively, whereas the amylose content of the BS was 18.68 ± 0.01%. The rheological study showed the pseudoplastic nature of BS. The elastic moduli values were higher than viscous moduli values for the control dough, and dough prepared by substituting 5% and 10% BS. But in the case of 15% substitution, the elastic moduli values were lower than viscous moduli values. The texture and sensory evaluation studies also showed that bread prepared by substituting wheat flour with BS has better texture and consumer acceptability than the control sample. It can be concluded that wheat flour can be substituted with BS by up to 10% to improve the texture of the bread.

show abstract

Section: Resultssupporting

confidence: 89%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread

Devi,

Singh,

Dutta

et al. 2024

eFood

View full text Add to dashboard Cite

show abstract

“…As paste viscosities were mainly related with the amylase content, increase in starch content contributed to higher paste viscosities due to removal of fiber, lipid, and ash. The amylase content of HB starch ranged from 22% to 26%, which was similar with wheat starch (Xie et al, 2023). Peak viscosity increased from 4041 to 6437 cP with increased DOM, reflecting a higher ability of the starch granules to swell freely before rupture.…”

Section: Resultssupporting

confidence: 60%

“…It was reported that HB contained large amounts of short‐chain amylopectins and smaller amounts of long‐chain amylopectin. The weight‐average M w of amylose and amylopectin in HB was higher than those in maize and wheat (Xie et al, 2023). The moisture content of DOM‐2, DOM‐4, and DOM‐6 reduced by 13.5%, 12.9% and 5.5%, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effects of milling condition on nutritional, physicochemical, and textural properties of highland barley grains

Liu

Deng

et al. 2023

Cereal Chem

View full text Add to dashboard Cite

Background and Objectives: A lower degree milling to obtain cereal grains with acceptable cooking qualities was recommended for the higher retainment of bioactive compounds. The aim of this work was to investigate effects of milling condition on nutritional, physicochemical and cooking qualities of highland barley (HB) grains.Findings: Effects of tempering results showed that increased water addition amount caused decrease in degree of milling (DOM) and increase in head rice yield (HRY). Effects of milling condition results showed that activities of polyphenol oxidase (PPO) and peroxidase (POD) showed significantly decreasing tendency as DOM increased. When DOM increased from 0% to 8%, the POD activity decreased from 140 to 3.75 Ug −1 min −1 , with inactivation rate of 97.3%. Milling also witnessed a 70.1% reduction of PPO activity, from 27.74 to 8.30 Ug −1 min −1 . Pasting results showed that viscosity parameters gradually increased and pasting temperature decreased as DOM increased. Texture results showed that the hardness, gumminess and chewiness of HB grains gradually decreased with the increase of DOM, while there was no significant difference in resilience, adhesiveness and springiness.Conclusions: Based on the nutritional, physicochemical and cooking qualities of HB grains, the optimal milling condition of HB grains was fixed at 6% of tempering water, 10 min of tempering time and 10% of DOM.

show abstract

Metabolomic insights into Monascus‐fermented rice products: Implications for monacolin K content and nutritional optimization

Zhao,

Luo,

Jiang

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

This study aims to elucidate the detailed metabolic implications of varying monacolin K levels and sterilization methods on Monascus‐fermented rice products (MFRPs), acclaimed for their health benefits and monacolin K content. Advanced metabolite profiling of various MFRP variants was conducted using ultrahigh‐performance liquid chromatography coupled with tandem time‐of‐flight mass spectrometry (UHPLC‐Q‐TOF MS). Statistical analysis encompassed t‐tests, ANOVA, and multivariate techniques including PCA, PLS‐DA, and OPLS‐DA. Notable variations in metabolites were observed across MFRPs with differing monacolin K levels, particularly in variants such as MR1‐S, MR1.5‐S, MR2‐S, and MR3‐S. Among the 524 identified metabolites, significant shifts were noted in organic acids, derivatives, lipids, nucleosides, and organic oxygen compounds. The study also uncovered distinct metabolic changes resulting from different sterilization methods and the use of highland barley as a fermentation substitute for rice. Pathway analysis shed light on affected metabolic pathways, including those involved in longevity regulation, cGMP‐PKG signaling, and the biosynthesis of unsaturated fatty acids. The research provides critical insights into the complex metabolic networks of MFRPs, underscoring the impact of fermentation substrates and conditions on monacolin K levels and their health implications. This study not only guides the nutritional optimization of MFRPs but also emphasizes the strategic importance of substrate choice and sterilization techniques in enhancing the nutritional and medicinal value of these functional foods.

show abstract

Highland Barley Starch: Structures, Properties, and Applications

Cited by 13 publications

References 95 publications

Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread

Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread

Effects of milling condition on nutritional, physicochemical, and textural properties of highland barley grains

Metabolomic insights into Monascus‐fermented rice products: Implications for monacolin K content and nutritional optimization

Contact Info

Product

Resources

About