Compositional, morphological, structural and physicochemical properties of starches from seven naked barley cultivars grown in China

Effect of Heat Treatments on Starch Pasting, Particle Size, and Color of Whole‐Grain Barley

“…Many researchers have shown that barley cultivar, starch type, and ratio of A-type/B-type starch granules affect starchpasting characteristics (Yanagisawa et al 2006;Gujral et al 2013;Li et al 2014). It was not surprising that cultivar had a significant effect on starch pasting in the current study (P < 0.05) because both waxy and normal starch cultivars were used.…”

“…Starch pasting is an important functional characteristic because it will affect food-processing procedures involving application of heat and moisture to barley, such as baking. The starch-pasting profile of barley products depends on many factors, including cultivar and the amylose/amylopectin ratio (Yanagisawa et al 2006;Gujral et al 2013;Li et al 2014). The starch-pasting profile of barley products depends on many factors, including cultivar and the amylose/amylopectin ratio (Yanagisawa et al 2006;Gujral et al 2013;Li et al 2014).…”

Physicochemical and structural characteristics of starches from Chinese hull‐less barley cultivars

“…Small granules were not found by Li et al . (), which might be due to different isolation methods, cultivars and growth conditions. The shape of starch granules was lenticular, oval and disk‐like.…”

Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization

“…Thermal properties were performed according to our previous method (Li et al, 2014) by using a differential scanning calorimeter (DSC Q2000; TA Instruments, New Castle, USA) under ultra-highpurity nitrogen atmosphere. 3 mg (dry base, db) of each starch sample was directly measured into the aluminum pan and 12 L of distilled water was added with a microsyringe, and an empty pan was used as reference for all measurements.…”