Morphology and Physicochemical Properties of Starch from Waxy and Non‐Waxy Barley

Abstract

Barley flour is widely utilized in food and nonfood industries. Morphological, structural, and functional properties of starches extracted from waxy and non-waxy barley are investigated and compared in this work. The morphology of starch granules in waxy and non-waxy barley is similar while waxy barley has a higher proportion of A-type starch granules and a lower proportion of B-type starch granules than those of non-waxy barley. Compared with non-waxy barley starch, waxy barley starch shows higher amylopectin content with higher levels of amylopectin short and long branch-chains; better ordered structures with higher relative crystallinity, IR ratio of 1045/1022 cm −1 , and a double helical component, a lower amorphous and V-type single helix components. The gelatinization temperature and enthalpy of waxy barley starch are higher than those of non-waxy barley starch. Meanwhile, waxy barley starch presents higher swelling power, solubility, pasting viscosities, breakdown value, and lower setback value than those of non-waxy barley starch. Furthermore, waxy barley starch is more susceptible to acid and enzymatic hydrolysis than non-waxy barley starch. Results indicate that waxy and non-waxy barley starches differ in physicochemical properties, and waxy barley may have a better mouthfeel and edible quality.

Effect of Genotype and Environment on Food-Related Traits of Organic Winter Naked Barleys

“…One-way ANOVA showed that peak viscosities did not differ significantly between waxy and non-waxy genotypes ( p > 0.01). Contrary to the literature, the waxy genotypes tested in this study did not have the highest peak viscosities [ 14 , 23 , 24 ]. Indeed, the non-waxy genotype DH133529 had the highest peak viscosity and the waxy genotype DH140490 had the lowest.…”

“…Starch composition influences the characteristics of cooked barley foods [ 23 ]. There are known genotypes with normal (17 to 28% amylose), waxy (0 to 10% amylose) and high amylose (>30% amylose).…”

“…There are known genotypes with normal (17 to 28% amylose), waxy (0 to 10% amylose) and high amylose (>30% amylose). Compared to barley with normal-starch, waxy barley has higher swelling power, higher pasting viscosity, and reaches peak viscosity more rapidly [ 14 , 23 , 24 ]. Waxy starch can be bred into barley genotypes by targeting alleles at the Waxy ( Wx ) locus using marker-assisted selection.…”

Morphological, Structural and Functional Properties of Starches from Different Legume Resources

“…Starch was hydrolyzed by porcine pancreatic -amylase (PPA), Aspergillus niger amyloglucosidase (AAG) and hydrochloric acid (HCl) as previously described (Chen et al, 2020). The starch slurry was centrifuged at 5,000 ×g for 5 min after each hydrolysis stage and the supernatant was used to determine glucose content by using a glucose assay kit (K-GLUC, Megazyme, Bray, Ireland) according to the manufacturer's instruction.…”

Functional Haplotypes and Evolutionary Insight into the Granule-Bound Starch Synthase II (GBSSII) Gene in Korean Rice Accessions (KRICE_CORE)

“…Despite the differences in specific expression patterns and protein locations of GBSSII and GBSSI [3], the two genes encoding these proteins share high sequence similarity with almost 66% identical deduced amino acid sequences in wheat [3] and about 70% homology at the nucleotide sequence level in rice [4]. However, several different functional alleles or haplotypes [12][13][14] have been identified in the waxy gene (GBSSI) region and are associated with amylose content in rice and many other crops, such as maize [15], wheat [16], barley [17], and cassava [18,19], but research on the functional properties of GBSSII gene in crops is limited, particularly in rice. A recent study reported novel GBSSII haplotypes in rice through genome-wide identification and genetic variation analyses [20], but additional evolutionary analyses on this gene have not been performed.…”