Abstract
ABSTRACTWaxy hull‐less barley (HB) starches containing 0 or 5% amylose were cross‐linked with phosphorus oxychloride and the cross‐linked starches were hydroxypropylated with propylene oxide. For comparison, waxy corn and potato starches were similarly modified. For all starches, cross‐linking inhibited granule swelling and prevented swollen granules from disintegration, resulting in dramatic improvement in pasting properties and tolerance to cooking shear and autoclaving. Cross‐linked waxy HB starches were more tolerant to cold storage and cooking shear than cross‐linked waxy corn starch. Hydroxypropylation of the cross‐linked starches reduced granule crystallinity and gelatinization temperature, and improved granule swelling, paste clarity, and freeze‐thaw stability. The double‐modified waxy HB starches showed higher cold tolerance than similarly modified waxy corn and potato starches, as judged by freeze‐thaw stability and clarity after cold storage. These results indicated that the cross‐linked and double‐modified waxy HB starches together may have a wide range of food applications. This study indicated that the behavior of granule swelling and disintegration of swollen granules played an important role in governing paste viscosity, clarity, and freeze‐thaw stability of waxy HB starches.
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