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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(9): 1171-1181
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
Shenchi Zhao1 • Xin Li2 • Gongshe Hu3 • Xi Liang4 • Chengguo Liu2 • Qian Liu1
1 College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China 2 Sharable Platform of Large-Scale Instruments and Equipments, Northeast Agricultural University, Harbin 150030, Heilongjiang, China 3 UnitedStates, Department of Agriculture, Agricultural Research Service (USDA-ARS), National Small Grains and Potato Germplasm Research Unit, Aberdeen, ID 83210, USA 4 Department of Plant Sciences, Aberdeen Research and Extension Center, University of Idaho, Aberdeen, ID 83210, USA
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 δ) during a frequency sweep test, which suggested a predominance of elastic properties over viscous properties. However, the tan δ 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 (P<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 (P<0.05). However, Tetonia barley starch had the worst freeze–thaw stability (P<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.
KEYWORD
Barley starch · Rheological properties · Structural properties · Freeze–thaw stability · Comparative study
Food Science and Biotechnology 2021 ; 30(9): 1171-1181
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