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Gao M, Jia J, Zhang C, Liu Y, Dou B, Zhang N. Structure, properties, and resistant starch content of modified rice flour prepared using dual hydrothermal treatment. Int J Biol Macromol 2024; 262:130050. [PMID: 38346627 DOI: 10.1016/j.ijbiomac.2024.130050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/03/2024] [Accepted: 02/06/2024] [Indexed: 02/17/2024]
Abstract
In this study, modified rice flour with high resistant starch (RS) content was prepared by dual hydrothermal treatment, which combined the heat-moisture treatment with the pressure-heat treatment method. The effects of dual hydrothermal treatment on the structure and properties of modified rice flour and their relationship with RS content were further discussed. The results showed that the RS content of modified rice flour was higher than that of rice flour (RF), and dual hydrothermal treatment was more effective than single hydrothermal treatment. Adhesion and aggregation occurred between the particles of modified rice flour. Both crystallinity and short-range ordering were increased in modified rice flour compared to RF. Moreover, the modified rice flour of dual hydrothermal treatment had higher crystallinity and a more ordered short-range structure of starch, which improved RS content to a certain extent. Compared to single hydrothermal treatment, the modified rice flour of dual hydrothermal treatment had a lower viscoelasticity and a better thermal stability. Both RF and modified rice flour gels were composed mainly of free water, with minimal amounts of bound and immobile water. The study may provide a reference for the production and application of modified rice flour.
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Affiliation(s)
- Man Gao
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Jianhui Jia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China
| | - Chujia Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ying Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Boxin Dou
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
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2
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Wang X, Hao Z, Liu N, Jin Y, Wang B, Bian Y, Yu Y, Wang T, Xiao Y, Yu Z, Zhou Y. Influence of the structure and physicochemical properties of OSA modified highland barley starch based on ball milling assisted treatment. Int J Biol Macromol 2024; 259:129243. [PMID: 38199535 DOI: 10.1016/j.ijbiomac.2024.129243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 12/09/2023] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
This study aimed to investigate the influence of ball milling assisted treatment on the degree of substitution of octenyl succinic anhydride (OSA) modified highland barley starch (HBS) and on the physicochemical properties and structure of HBS. Scanning electron microscopy (SEM) findings showed that with the increasing of ball milling time, the surface morphology of OSA modified HBS became rougher and rougher and the particle morphology and crystal structure were damaged. When the pretreatment time of ball milling was 40 min, the degree of substitution of OSA modified HBS was 1.32 times higher than that of the conventional modification method. In addition, the longer the ball milling assistant, the longer the short-range ordering of the OSA modified HBS significantly decreased, and the relative crystallinity decreased (from 16.68 % to 7.93 %), leading to a decrease in thermal stability too. However, it greatly enhanced the aging resistance and flowability. In terms of emulsification properties, the emulsification properties of OSA modified HBS increased from 60.67 % to 75.67 %. Therefore, the HBS with better freeze-thaw stability and higher degree of substitution can be prepared by ball milling pretreatment and OSA modification, which provides technical support for further development of starch resources.
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Affiliation(s)
- Xin Wang
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zongwei Hao
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Nini Liu
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yongqing Jin
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Baixue Wang
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yiran Bian
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yiyang Yu
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Taosuo Wang
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yaqing Xiao
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhenyu Yu
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Yibin Zhou
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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3
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Gebre BA, Xu Z, Ma M, Lakew B, Sui Z, Corke H. Starch molecular structure, physicochemical properties and in vitro digestibility of Ethiopian malt barley varieties. Int J Biol Macromol 2024; 256:128407. [PMID: 38007010 DOI: 10.1016/j.ijbiomac.2023.128407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 10/31/2023] [Accepted: 11/22/2023] [Indexed: 11/27/2023]
Abstract
Characterization of local varietal barley quality diversity can help boost further development of novel value-added utilization of the grain. Therefore, in this study starch was isolated from 11 Ethiopian malting barley varieties to determine starch structural, pasting, thermal and digestibility characteristics, and their inter-relationships. The varieties showed significant differences in all amylopectin chain length fractions, and the A, B1, B2 and B3 chains ranged from 25.4 to 30.1, 47.4-50.1, 14.3-16.0 and 7.8-9.0 %, respectively. The varieties also exhibited significant variation in amylose content, relative crystallinity, absorbance peak ratios, pasting and thermal properties. Moreover, on average about 83 % raw starch of the varieties was classified as slowly digestible and resistant, whereas after gelatinization this was reduced to 9 %. Molecular and crystalline structures were strongly related to pasting properties, thermal characteristics and in vitro digestibility of the starches. The study provides information on some starch quality characteristics and the inter-relationships among the parameters, and might inspire further studies to suggest possible target-based starch modifications, and future novel utilization of barley. More studies are required to investigate the association of starch quality parameters with malting quality attributes.
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Affiliation(s)
- Bilatu Agza Gebre
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Department of Food Science & Nutrition, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Berhane Lakew
- Senior Barley Breeder, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
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Pycia K, Szpunar-Krok E, Szostek M, Pawlak R, Juszczak L. Selected Physicochemical, Thermal, and Rheological Properties of Barley Starch Depending on the Type of Soil and Fertilization with Ash from Biomass Combustion. Foods 2023; 13:49. [PMID: 38201077 PMCID: PMC10778105 DOI: 10.3390/foods13010049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/12/2023] [Accepted: 12/18/2023] [Indexed: 01/12/2024] Open
Abstract
The following study analyzed the impact of fertilizing barley with fly ash from biomass combustion grown on two types of soil, Haplic Luvisol (HL) and Gleyic Chernozem (GC), on the properties of starch. The experiment was conducted in 2019 (A) and 2020 (B), and barley was fertilized with ash doses (D1-D6) differing in mineral content. In the tested barley starch samples, the amylose content, the clarity of the paste, and the content of selected minerals were determined. The thermodynamic characteristics of gelatinization and retrogradation were determined using the DSC method. Pasting characteristics, flow curves, and viscoelastic properties of starch pastes were performed. Starches differed in amylose content and paste clarity. The highest gelatinization and retrogradation enthalpy (ΔHG and ΔHR) values were recorded for samples GCD1A and HLD5B. None of the tested factors significantly affected the pasting temperature (PT), but they had a significant impact on the remaining parameters of the pasting characteristics. The average PT value of barley starches was 90.9 °C. However, GCD2A starch had the highest maximum viscosity and the highest rheological stability during heating. GCD2A paste was characterized by the highest apparent viscosity. It was shown that all pastes showed non-Newtonian flow and shear-thinning and had a predominance of elastic features over viscous ones. The resulting gels had the characteristics of weak gels. Ash from burning wood biomass is an innovative alternative to mineral fertilizers. It was shown that the use of such soil fertilization influenced the properties of barley starch.
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Affiliation(s)
- Karolina Pycia
- Department of Food Technology and Human Nutrition, Institute of Food Technology, College of Natural Science, University of Rzeszow, Zelwerowicza 4 St., 35-601 Rzeszow, Poland
| | - Ewa Szpunar-Krok
- Department of Plant Production, Institute of Agricultural Sciences, and Environmental Protection, College of Natural Science, University of Rzeszow, Zelwerowicza 4 St., 35-601 Rzeszow, Poland;
| | - Małgorzata Szostek
- Department of Soil Science, Environmental Chemistry and Hydrology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 8b St., 35-601 Rzeszow, Poland;
| | | | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland;
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Bai J, Huang J, Feng J, Jiang P, Zhu R, Dong L, Liu Z, Li L, Luo Z. Combined ultrasound and germination treatment on the fine structure of highland barley starch. ULTRASONICS SONOCHEMISTRY 2023; 95:106394. [PMID: 37018984 PMCID: PMC10122010 DOI: 10.1016/j.ultsonch.2023.106394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/22/2023] [Accepted: 03/29/2023] [Indexed: 06/19/2023]
Abstract
Highland barley is a grain crop grown in Tibet, China. This study investigated the structure of highland barley starch using ultrasound (40 kHz, 40 min, 165.5 W) and germination treatments (30℃ with 80% relative humidity). The macroscopic morphology and the barley's fine and molecular structure were evaluated. After sequential ultrasound pretreatment and germination, a significant difference in moisture content and surface roughness was noted between highland barley and the other groups. All test groups showed an increased particle size distribution range with increasing germination time. FTIR results also indicated that after sequential ultrasound pretreatment and germination, the absorption intensity of the intramolecular hydroxyl (-OH) group of starch increased, and hydrogen bonding was stronger compared to the untreated germinated sample. In addition, XRD analysis revealed that starch crystallinity increased following sequential ultrasound treatment and germination, but a-type of crystallinity remained after sonication. Further, the Mw of sequential ultrasound pretreatment and germination at any time is higher than that of sequential germination and ultrasound. As a result of sequential ultrasound pretreatment and germination, changes in the content of chain length of barley starch were consistent with germination alone. At the same time, the average degree of polymerisation (DP) fluctuated slightly. Lastly, the starch was modified during the sonication process, either prior to or following sonication. Pretreatment with ultrasound illustrated a more profound effect on barley starch than sequential germination and ultrasound treatment. In conclusion, these results indicate that sequential ultrasound pretreatment and germination improve the fine structure of highland barley starch.
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Affiliation(s)
- Jiayi Bai
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Jiayi Huang
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Jinxin Feng
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Pengli Jiang
- Tibet Autonomous Region Grain Administration Grain and Oil Center Laboratory, Lhasa 850000, Tibet, China
| | - Rui Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Liwen Dong
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Zhendong Liu
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Liang Li
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China.
| | - Zhang Luo
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
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6
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Xie J, Hong Y, Gu Z, Cheng L, Li Z, Li C, Ban X. Highland Barley Starch: Structures, Properties, and Applications. Foods 2023; 12:foods12020387. [PMID: 36673478 PMCID: PMC9857740 DOI: 10.3390/foods12020387] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/24/2022] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Highland barley (HB) is a nutritious crop with excellent health benefits, and shows promise as an economically important crop with diverse applications. Starch is the main component of HB and has great application potential owing to its unique structural and functional properties. This review details the latest status of research on the isolation, chemical composition, structure, properties, and applications of highland barley starch (HBS). Suggestions regarding how to better comprehend and utilize starches are proposed. The amylopectin content of HBS ranged from 74% to 78%, and can reach 100% in some varieties. Milling and air classification of barley, followed by wet extraction, can yield high-purity HBS. The surface of HBS granules is smooth, and most are oval and disc-shaped. Normal, waxy, and high-amylose HBS have an A-type crystalline. Due to its superb freeze-thaw stability, outstanding stability, and high solubility, HBS is widely used in the food and non-food industries. The digestibility of starch in different HB whole grain products varies widely. Therefore, the suitable HB variety can be selected to achieve the desired glycemic index. Further physicochemical modifications can be applied to expand the variability in starch structures and properties. The findings provide a thorough reference for future research on the utilization of HBS.
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Affiliation(s)
- Jingjing Xie
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
- Correspondence: ; Tel.: +86-510-85329237
| | - Zhengbiao Gu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Li Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Xiaofeng Ban
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
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Yu L, Ma Y, Zhao Y, Pan Y, Tian R, Yao X, Yao Y, Cao X, Geng L, Wang Z, Wu K, Gao X. Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread. Front Nutr 2021; 8:785847. [PMID: 34966773 PMCID: PMC8710734 DOI: 10.3389/fnut.2021.785847] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Accepted: 11/22/2021] [Indexed: 11/13/2022] Open
Abstract
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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Affiliation(s)
- Liwei Yu
- State Key Laboratory of Plateau Ecology and Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining, China
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Xianyang, China
| | - Yanrong Ma
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Xianyang, China
| | - Yiyue Zhao
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Xianyang, China
| | - Yilin Pan
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Xianyang, China
| | - Renmei Tian
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Xianyang, China
| | - Xiaohua Yao
- State Key Laboratory of Plateau Ecology and Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining, China
| | - Youhua Yao
- State Key Laboratory of Plateau Ecology and Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining, China
| | - Xinyou Cao
- Shandong Academy of Agricultural Sciences/National Engineering Laboratory for Wheat and Maize/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow and Huai River Valley, Crop Research Institute, Ministry of Agriculture, Jinan, China
| | - La Geng
- Institute of Crop Science, Zhejiang University, Hangzhou, China
| | - Zhonghua Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Xianyang, China
| | - Kunlun Wu
- State Key Laboratory of Plateau Ecology and Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining, China
| | - Xin Gao
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Xianyang, China
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8
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Highland barley starch (Qingke): Structures, properties, modifications, and applications. Int J Biol Macromol 2021; 185:725-738. [PMID: 34224757 DOI: 10.1016/j.ijbiomac.2021.06.204] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 06/27/2021] [Accepted: 06/29/2021] [Indexed: 01/21/2023]
Abstract
Highland barley (HB) is mainly composed of starch, which may account for up to 65% of the dry weight to the kernel. HB possesses unique physical and chemical properties and has good industrial application potential. It has also been identified as a minor grain crop with excellent nutritional and health functions. Highland barley starch (HBS) features a number of structural and functional properties that render it a useful material for numerous food and non-food applications. This review summarizes the current status of research on the extraction processes, chemical composition, molecular fine structures, granular morphology, physicochemical properties, digestibility, chemical and physical modifications, and potential uses of HBS. The findings provide a comprehensive reference for further research on HBS and its applications in various food and non-food industries.
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9
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Obadi M, Sun J, Xu B. Highland barley: Chemical composition, bioactive compounds, health effects, and applications. Food Res Int 2021; 140:110065. [DOI: 10.1016/j.foodres.2020.110065] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 12/16/2020] [Accepted: 12/21/2020] [Indexed: 12/15/2022]
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Li L, Zhang W, Peng J, Xue B, Liu Z, Luo Z, Lu D, Zhao X. A Novel Shell Material-Highland Barley Starch for Microencapsulation of Cinnamon Essential Oil with Different Preparation Methods. MATERIALS (BASEL, SWITZERLAND) 2020; 13:E1192. [PMID: 32155895 PMCID: PMC7085060 DOI: 10.3390/ma13051192] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 03/01/2020] [Accepted: 03/04/2020] [Indexed: 01/17/2023]
Abstract
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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Affiliation(s)
- Liang Li
- Food Science College, TAAHC-SWU Medicinal Plants Joint Research and Development Centre, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China; (L.L.); (B.X.); (D.L.); (X.Z.)
| | - Wenhui Zhang
- Institute of Agriculture Products Development and Food Science Research, Tibet Academy of Agriculture and Animal Science, Lhasa 850032, China;
| | - Jian Peng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;
| | - Bei Xue
- Food Science College, TAAHC-SWU Medicinal Plants Joint Research and Development Centre, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China; (L.L.); (B.X.); (D.L.); (X.Z.)
| | - Zhendong Liu
- Food Science College, TAAHC-SWU Medicinal Plants Joint Research and Development Centre, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China; (L.L.); (B.X.); (D.L.); (X.Z.)
| | - Zhang Luo
- Food Science College, TAAHC-SWU Medicinal Plants Joint Research and Development Centre, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China; (L.L.); (B.X.); (D.L.); (X.Z.)
| | - Deze Lu
- Food Science College, TAAHC-SWU Medicinal Plants Joint Research and Development Centre, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China; (L.L.); (B.X.); (D.L.); (X.Z.)
| | - Xiaorui Zhao
- Food Science College, TAAHC-SWU Medicinal Plants Joint Research and Development Centre, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China; (L.L.); (B.X.); (D.L.); (X.Z.)
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