Starch isolated from different hulless barley cultivars differs in their chemical and structural characteristics

Liang, Li; Liu, Zhendong; Tie-qiao, Wang; Wang, Bo; Zhang, Wenhui; Li, Guanghuan; Guo, Zhaoling; Zhang, Yongxian; Xue, Bai; Luo, Zhijun

doi:10.1002/fsn3.1084

Cited by 18 publications

(13 citation statements)

References 29 publications

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“…This structure was a good explanation of the high EE of CEO-PM for CEO and its excellent storage performance. HBS were ellipsoid [41]. Compared to the HBS, the three kinds of microcapsules, CEO-SWSM, CEO-PM, and CEO-UM, had significantly increased in diameter, this was consistent with the result obtained by DLS.…”

Section: Fe-semsupporting

confidence: 87%

“…FE-SEM images of the HBS and CEO-SWSM, CEO-PM, CEO-UM microcapsules were displayed in Figure 4. The pristine HBS in Figure 4a showed that it consists of irregular, smooth-surfaced microparticles, which were almost interconnected with the diameter of 15-30 µm, and some of the HBS were ellipsoid [41]. Compared to the HBS, the three kinds of microcapsules, CEO-SWSM, CEO-PM, and CEO-UM, had significantly increased in diameter, this was consistent with the result obtained by DLS.…”

Section: Fe-semsupporting

confidence: 84%

“…Highland barley had rich nutritional components including high protein, high fiber, high vitamin, low fat, and low sugar, and it was rich in β-glucose, which had a significant effect on preventing cardiovascular diseases and diabetes [39,40]. Starch is the main functional component of highland barley; occupying 75% to 80% of in the endosperm [41]. As the previous research reported, there are several advantages of highland barley starch (HBS), such as good film forming performance, low immunogenicity, outstanding freeze-thaw stability, high solubility, excellent emulsifying stability, low viscosity, favorable stability, good biocompatibility, biodegradable, non-toxic side effects, and so on [41][42][43].…”

Section: Introductionmentioning

confidence: 99%

“…Starch is the main functional component of highland barley; occupying 75% to 80% of in the endosperm [41]. As the previous research reported, there are several advantages of highland barley starch (HBS), such as good film forming performance, low immunogenicity, outstanding freeze-thaw stability, high solubility, excellent emulsifying stability, low viscosity, favorable stability, good biocompatibility, biodegradable, non-toxic side effects, and so on [41][42][43]. These superiorities will contribute to embedding core materials and retaining their physicochemical properties.…”

Section: Introductionmentioning

confidence: 99%

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A Novel Shell Material—Highland Barley Starch for Microencapsulation of Cinnamon Essential Oil with Different Preparation Methods

et al. 2020

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Highland barley starch (HBS), as a carbohydrate shell material with excellent performance in microcapsule applications, has rarely been reported. In the present study, three different microcapsules (CEO-SWSM, CEO-PM, and CEO-UM) were synthesized successfully via saturated aqueous solution method, molecular inclusion method and ultrasonic method, respectively, using HBS as shell material coupled with cinnamon essential oil (CEO) as the core material. The potential of HBS as a new shell material and the influence of synthetic methods on the performance of microcapsules, encapsulation efficiency (EE), yield, and release rate of CEO-SWSM, CEO-PM, and CEO-UM were determined, respectively. The results confirmed that CEO-PM had the most excellent EE (88.2%), yield (79.1%), as well as lowest release rate (11.5%, after 25 days of storage). Moreover, different kinetic models were applied to fit the release process of these three kinds of microcapsules: CEO-SWSM, CEO-PM, and CEO-UM had the uppermost R-squared value in the Higuchi model, the zero-order model, and the first-level model, respectively. Over all, this work put forward a novel perspective for the improved encapsulation effect of perishable core materials (e.g., essential oil) for the food industry.

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Section: Fe-semsupporting

confidence: 87%

Section: Fe-semsupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

A Novel Shell Material—Highland Barley Starch for Microencapsulation of Cinnamon Essential Oil with Different Preparation Methods

et al. 2020

Self Cite

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“…Hulless barley is a kind of cereal originated from the Qinghai-Tibet Plateau in China, which has strong adaptability to some extremely inhospitable environments in high altitude areas ( 4 ). The morphological characteristics and features of hulless barley are similar to those of wheat, while it contains more healthy nutrients than wheat does, such as dietary fiber (11.70–12.96%), β-glucan (4.4–5.5%), polyphenol (2.71–4.37 mg·g −1 ), and flavonoids (0.56–2.86 mg·g −1 ) ( 5 , 6 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread

Zhao

et al. 2021

Front. Nutr.

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Hulless barley (Hordeum vulgare L.), also known as highland barley, contains nutritional compounds, such as β-glucan and polyphenol, which can be added to wheat flour to improve the dough nutritional quality. In this study, different formulated dough samples were obtained by individually adding four hulless barley flours into flour of a wheat variety (Jimai 44, designated as JM) which has very strong gluten. The effects of hulless barley supplementation on gluten structure, dough rheological properties, bread-making properties, and starch digestibility were assessed. The results showed that compared with JM dough, substitution of hulless barley flour to wheat flour at levels ranging from 10 to 40% negatively affected gluten micro-structure and dough mixing behavior, because the cross-links of gluten network were partially broken and the dough development time and stability time were shortened. For the hulless barley-supplemented bread, specific volume was significantly (P < 0.05) increased while springiness was not greatly changed. Furthermore, the hydrolysed starch rate in hulless barley-supplemented bread was decreased, compared with that in JM bread. Importantly, the contents of β-glucan, polyphenols and flavonoids in hulless barley-supplemented bread were 132.61–160.87%, 5.71–48.57%, and 25–293.75% higher than those in JM bread, respectively. Taken together, the hulless barley-supplemented bread has been fortified with enhanced nutritional components, more desirable bread-making quality, and improved starch hydrolytic properties, which shows a great potential to use hulless barley as a health supplement.

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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

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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.

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Starch isolated from different hulless barley cultivars differs in their chemical and structural characteristics

Cited by 18 publications

References 29 publications

A Novel Shell Material—Highland Barley Starch for Microencapsulation of Cinnamon Essential Oil with Different Preparation Methods

A Novel Shell Material—Highland Barley Starch for Microencapsulation of Cinnamon Essential Oil with Different Preparation Methods

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread

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

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