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Xu Y, Liu X, Ma M, Wang M, Hua W, Yao T, Sui Z. Structural and rheological characterization of water-soluble and alkaline-soluble fibers from hulless barley. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2897-2906. [PMID: 38018273 DOI: 10.1002/jsfa.13182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 11/24/2023] [Accepted: 11/25/2023] [Indexed: 11/30/2023]
Abstract
BACKGROUND Highland hulless barley has garnered attention as a promising economic product and a potential healthy food ingredient. The present study aimed to comprehensively investigate the molecular structure of extractable fibers obtained from a specific highland hulless barley. Water-soluble fiber (WSF) and alkaline-soluble fiber (ASF) were extracted using enzymatic digestion and an alkaline method, respectively. The purified fibers underwent a thorough investigation for their structural characterization. RESULTS The monosaccharide composition revealed that WSF primarily consisted of glucose (91.7%), whereas ASF was composed of arabinose (54.5%) and xylose (45.5%), indicating the presence of an arabinoxylan molecule with an A/X ratio of 1.2. The refined structural information was further confirmed through methylation, 1 H NMR and Fourier-transform infrared spectroscopy analyses. WSF fiber exclusively exhibited α-anomeric patterns, suggesting it was an α-glucan. It has a low molecular weight of 5 kDa, as determined by gel permeation chromatography. Conversely, ASF was identified as a heavily branched arabinoxylan with 41.55% of '→2,3,4)-Xylp-(1→' linkages. ASF and WSF exhibited notable differences in their morphology, water absorption capabilities and rheological properties. CONCLUSION Based on these findings, molecular models of WSF and ASF were proposed. The deep characterization of these fiber structures provides valuable insights into their physicochemical and functional properties, thereby unlocking their potential applications in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuting Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Xiaoning Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Mingming Wang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Weifeng Hua
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Tianming Yao
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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2
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Wang C, Fang S, Ren C, Huang C, Zhu H, Zhang X, Zhao J. Cross-linked modifications of starches from colored highland barley and their characterizations, digestibility, and lipolysis inhibitory abilities in vitro. Food Res Int 2023; 174:113493. [PMID: 37986410 DOI: 10.1016/j.foodres.2023.113493] [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: 01/17/2023] [Revised: 09/15/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
To promote the stability and functionality of native starch from colored highland barley (CHBS), the cross-linked modifications with sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) and citric acid were conducted to prepare CHB resistant starches (CHRSs), whose physicochemical characteristics, digestibility, and lipolysis inhibitory potential were also assessed. Results showed that the resistant starch amounts in CHBS were significantly increased after cross-linking and differed slightly among CHRSs. Citric acid modification of CHBS resulted in significantly higher amylose amounts, solubilities, swelling powers, and water-binding capacities than those under STMP/STPP modification within the cultivars (p < 0.05), with their crystalline patterns of A-type (white and blue) and CB-type (black). STMP/STPP modified CHBS exhibited higher degrees of crystalline regions with B-type crystalline patterns. Due to the differences in structural properties and structure-based morphology, STMP/STPP cross-linked CHBS showed lower digestibility and citric acid cross-linked CHBS exhibited higher lipolysis inhibitory activities. Besides, the cross-linked modifications demonstrated more enhancements in functionalities of starches from white and blue cultivars than black cultivar.
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Affiliation(s)
- Cong Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
| | - Shijie Fang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Chengjie Ren
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Chuansheng Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Haoze Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Xiaoyu Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Jiayu Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
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Falua KJ, Pokharel A, Babaei-Ghazvini A, Ai Y, Acharya B. Valorization of Starch to Biobased Materials: A Review. Polymers (Basel) 2022; 14:polym14112215. [PMID: 35683888 PMCID: PMC9183024 DOI: 10.3390/polym14112215] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/11/2022] [Accepted: 05/17/2022] [Indexed: 12/17/2022] Open
Abstract
Many concerns are being expressed about the biodegradability, biocompatibility, and long-term viability of polymer-based substances. This prompted the quest for an alternative source of material that could be utilized for various purposes. Starch is widely used as a thickener, emulsifier, and binder in many food and non-food sectors, but research focuses on increasing its application beyond these areas. Due to its biodegradability, low cost, renewability, and abundance, starch is considered a "green path" raw material for generating porous substances such as aerogels, biofoams, and bioplastics, which have sparked an academic interest. Existing research has focused on strategies for developing biomaterials from organic polymers (e.g., cellulose), but there has been little research on its polysaccharide counterpart (starch). This review paper highlighted the structure of starch, the context of amylose and amylopectin, and the extraction and modification of starch with their processes and limitations. Moreover, this paper describes nanofillers, intelligent pH-sensitive films, biofoams, aerogels of various types, bioplastics, and their precursors, including drying and manufacturing. The perspectives reveal the great potential of starch-based biomaterials in food, pharmaceuticals, biomedicine, and non-food applications.
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Affiliation(s)
- Kehinde James Falua
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada; (K.J.F.); (A.P.); (A.B.-G.)
- Department of Agricultural & Biosystems Engineering, University of Ilorin, Ilorin PMB 1515, Nigeria
| | - Anamol Pokharel
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada; (K.J.F.); (A.P.); (A.B.-G.)
| | - Amin Babaei-Ghazvini
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada; (K.J.F.); (A.P.); (A.B.-G.)
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada;
| | - Bishnu Acharya
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada; (K.J.F.); (A.P.); (A.B.-G.)
- Correspondence:
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4
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Rheological, pasting and textural properties of corn flour as influenced by the addition of rice and lentil flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113231] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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5
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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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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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7
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Achouri A, L'Hocine L, Martineau-Côté D, Sirois S, Pitre M, Mason E, Abdel-Aal EM, Hucl P. Scale up fractionation of components from novel glabrous brown and yellow canary seeds (Phalaris canariensis L.) and techno-functional properties of the resulting protein isolates. Food Res Int 2020; 137:109751. [PMID: 33233313 DOI: 10.1016/j.foodres.2020.109751] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 09/17/2020] [Accepted: 09/23/2020] [Indexed: 10/23/2022]
Abstract
Glabrous canary seed (Phalaris canariensis L.) is a novel true cereal grain produced primarily in Western Canada which has been approved for human consumption by the U.S. Food and Drug Administration and Health Canada in 2016. Due to its high protein content (22%), this new edible grain is emerging as an alternative source of plant proteins. In the present work, protein extractability from four novel glabrous (2 yellow and 2 brown) canary seeds varieties was improved based on the selection of optimal pH of protein solubilisation and precipitation. Solubilisation at pH 12 followed by acid precipitation at pH 5 were retained as optimal conditions. Scale up of the protein optimized wet fractionation process resulted in highly purified canary seed protein isolates (purity of 91 to 93%) with protein recovery yield of 65 to 69%. In parallel, for the others canary seed components, a good recovery yields were obtained for the oil fraction (6.1-6.7 g/100 g flour), starch fraction (48.1-54 g/100 g flour), and crude fiber fraction (15.1-19.7 g/100 g flour). The study of the functional properties of the obtained canary protein isolates revealed, higher solubility at acidic than alkaline region; enhanced fat and water holding capacities and notably higher foaming and emulsifying capacities than control soy protein isolate. With growing global demand for protein, glabrous canary seed has high potential in the food industry, particularly as a good source of functional gluten free cereal proteins.
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Affiliation(s)
- Allaoua Achouri
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Lamia L'Hocine
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada.
| | - Delphine Martineau-Côté
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Stéphane Sirois
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Mélanie Pitre
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Emily Mason
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Elsayed M Abdel-Aal
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada
| | - Pierre Hucl
- University of Saskatchewan, Crop Development Centre, 51 Campus Dr., Saskatoon, SK S7N 5A8, Canada
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8
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Punia S. Barley starch: Structure, properties and in vitro digestibility - A review. Int J Biol Macromol 2020; 155:868-875. [DOI: 10.1016/j.ijbiomac.2019.11.219] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 11/26/2019] [Accepted: 11/27/2019] [Indexed: 01/15/2023]
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9
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Pectin and its acid hydrolysate for the modification of hydration, pasting, thermal and rheological properties of barley starch. Int J Biol Macromol 2020; 152:969-980. [DOI: 10.1016/j.ijbiomac.2019.10.183] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 10/05/2019] [Accepted: 10/22/2019] [Indexed: 01/27/2023]
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10
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Kaushik M, Yadav BS, Yadav RB, Dangi N. Assessing the influence of lentil protein concentrate on pasting and rheological properties of barley starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00410-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Tejavathi D, Sujatha B, Karigar C. Physicochemical properties of starch obtained from Curcuma karnatakensis - A new botanical source for high amylose content. Heliyon 2020; 6:e03169. [PMID: 32042958 PMCID: PMC7002795 DOI: 10.1016/j.heliyon.2020.e03169] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 08/23/2019] [Accepted: 12/31/2019] [Indexed: 11/16/2022] Open
Abstract
Curcuma karnatakensis, a member of Zingiberaceae, is endemic to the state of Karnataka, India. The structure and physicochemical properties of starch isolated from rhizomatous rootstocks of two samples - A and B were analyzed for the first time. Sample A contains 76.4 ± 0.3% of starch, of which 86.6 ± 0.4% is amylose, while sample B has 75.0 ± 0.4% of starch containing 84.6 ± 0.4% of amylose according to UV-Vis spectrophotometric analysis. The shape of the starch granules in both the samples is polygonal and cuboidal with a smooth surface, as revealed by SEM studies. The X-ray diffractogram indicated A type of polymorphs in contrast to other Curcuma species, where B types are reported. Since its high amylose content leads to an increased tendency to retrogradation and the formation of resistant starch, this taxon could become one of the major dietary sources of starch in the future. In addition, a source rich in amylose specifies its prospective application in the pharmaceutical and biodegradable film industry.
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Affiliation(s)
- D.H. Tejavathi
- Department of Botany, Bangalore University, Jnanabharathi, Bengaluru, 560056, India
| | - B.S. Sujatha
- Department of Botany, Bangalore University, Jnanabharathi, Bengaluru, 560056, India
| | - C.S. Karigar
- Department of Biochemistry, Bangalore University, Jnanabharathi, Bengaluru, 560056, India
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12
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El Halal SLM, Kringel DH, Zavareze EDR, Dias ARG. Methods for Extracting Cereal Starches from Different Sources: A Review. STARCH-STARKE 2019. [DOI: 10.1002/star.201900128] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | - Dianini Hüttner Kringel
- Department of Agroindustrial Science and TechnologyFederal University of Pelotas 96010‐900 Pelotas Brazil
| | | | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and TechnologyFederal University of Pelotas 96010‐900 Pelotas Brazil
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13
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Fan X, Zhu J, Dong W, Sun Y, Lv C, Guo B, Xu R. Comparison of pasting properties measured from the whole grain flour and extracted starch in barley (Hordeum vulgare L.). PLoS One 2019; 14:e0216978. [PMID: 31141562 PMCID: PMC6541268 DOI: 10.1371/journal.pone.0216978] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Accepted: 05/02/2019] [Indexed: 11/19/2022] Open
Abstract
Pasting properties of barley starch are important characteristics from a processing standpoint. The isolation of starch form barley grains is time consuming thus the whole grain flour is always used. To compare pasting properties of starch with those of the whole grain flour, we used a Rapid Visco Analyser (RVA) to measure pasting properties of three types of samples: grain flour and starches isolated using two different extraction methods. We also investigated compositional, morphological and structural properties of the two starch samples. Significant differences in pasting properties were found among the three sample types, but most of the parameters of pasting properties displayed significant correlations between flour and starch. No significant differences were found in amylose/amylopectin ratio, granule morphology, granule size distribution and crystal structure between starches extracted using two different methods. However, the starch isolated from water homogenization had a higher protein content and lower total starch, amylose and amylopectin contents than the starch extracted with homogenized extraction under alkaline conditions. We concluded that the whole grain flour can be used to predict the pasting properties in breeding programs.
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Affiliation(s)
- Xiangyun Fan
- Jiangsu Key Laboratory of Crop Genetics and Physiology / Key Laboratory of Plant Functional Genomics of the Ministry of Education / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Agricultural College of Yangzhou University, Yangzhou, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences / Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing, China
| | - Juan Zhu
- Jiangsu Key Laboratory of Crop Genetics and Physiology / Key Laboratory of Plant Functional Genomics of the Ministry of Education / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Agricultural College of Yangzhou University, Yangzhou, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Wenbin Dong
- Jiangsu Key Laboratory of Crop Genetics and Physiology / Key Laboratory of Plant Functional Genomics of the Ministry of Education / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Agricultural College of Yangzhou University, Yangzhou, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Yuandong Sun
- Jiangsu Key Laboratory of Crop Genetics and Physiology / Key Laboratory of Plant Functional Genomics of the Ministry of Education / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Agricultural College of Yangzhou University, Yangzhou, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Chao Lv
- Jiangsu Key Laboratory of Crop Genetics and Physiology / Key Laboratory of Plant Functional Genomics of the Ministry of Education / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Agricultural College of Yangzhou University, Yangzhou, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Baojian Guo
- Jiangsu Key Laboratory of Crop Genetics and Physiology / Key Laboratory of Plant Functional Genomics of the Ministry of Education / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Agricultural College of Yangzhou University, Yangzhou, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Rugen Xu
- Jiangsu Key Laboratory of Crop Genetics and Physiology / Key Laboratory of Plant Functional Genomics of the Ministry of Education / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Agricultural College of Yangzhou University, Yangzhou, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
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Effect of single and dual steps annealing in combination with hydroxypropylation on physicochemical, functional and rheological properties of barley starch. Int J Biol Macromol 2019; 129:1006-1014. [DOI: 10.1016/j.ijbiomac.2019.02.104] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 01/30/2019] [Accepted: 02/16/2019] [Indexed: 02/02/2023]
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15
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Zhu F. Barley Starch: Composition, Structure, Properties, and Modifications. Compr Rev Food Sci Food Saf 2017; 16:558-579. [DOI: 10.1111/1541-4337.12265] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2017] [Revised: 03/07/2017] [Accepted: 03/10/2017] [Indexed: 10/19/2022]
Affiliation(s)
- Fan Zhu
- School of Chemical Sciences; Univ. of Auckland; Private Bag 92019 Auckland 1142 New Zealand
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