Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch

Mengzi Nie; Chunhong Piao; Jiaxin Li; Yue He; Huihan Xi; Zhiying Chen; Lili Wang; Liya Liu; Yatao Huang; Fengzhong Wang; Litao Tong

doi:10.3390/molecules27196524

Molecules (Oct 2022)

Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch

Mengzi Nie,
Chunhong Piao,
Jiaxin Li,
Yue He,
Huihan Xi,
Zhiying Chen,
Lili Wang,
Liya Liu,
Yatao Huang,
Fengzhong Wang,
Litao Tong

Affiliations

Mengzi Nie: College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
Chunhong Piao: College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
Jiaxin Li: Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Yue He: Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Huihan Xi: Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Zhiying Chen: Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Lili Wang: Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Liya Liu: Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Yatao Huang: Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Fengzhong Wang: Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Litao Tong: Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

DOI: https://doi.org/10.3390/molecules27196524
Journal volume & issue: Vol. 27, no. 19
p. 6524

Abstract

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The purpose of this study was to compare the gelatinization and retrogradation properties of highland barley starch (HBS) using different extraction methods. We obtained HBS by three methods, including alkali extraction (A-HBS), ultrasound extraction (U-HBS) and enzyme extraction (E-HBS). An investigation was carried out using a rapid viscosity analyzer (RVA), texture profile analysis (TPA), differential scanning calorimetry (DSC), X-ray diffraction (XRD) and Fourier-transform infrared spectrometry (FTIR). It is shown that the different extraction methods did not change the crystalline type of HBS. E-HBS had the lowest damaged starch content and highest relative crystallinity value (p p p < 0.05). These results confirmed that E-HBS provided better pasting stability and rheological properties, while U-HBS provides benefits of reducing starch retrogradation.

Published in Molecules

ISSN: 1420-3049 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Science: Chemistry: Organic chemistry
Website: http://www.mdpi.com/journal/molecules

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