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- Title
Highland Barley Starch: Structures, Properties, and Applications.
- Authors
Xie, Jingjing; Hong, Yan; Gu, Zhengbiao; Cheng, Li; Li, Zhaofeng; Li, Caiming; Ban, Xiaofeng
- 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.
- Subjects
STARCH; BARLEY; UPLANDS; GLYCEMIC index; WHEAT starch; CORNSTARCH; CEREAL products; AMYLOPECTIN
- Publication
Foods, 2023, Vol 12, Issue 2, p387
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods12020387