Morphology and Physicochemical Properties of Starch from Waxy and Non‐Waxy Barley

Abstract

AbstractBarley flour is widely utilized in food and nonfood industries. Morphological, structural, and functional properties of starches extracted from waxy and non‐waxy barley are investigated and compared in this work. The morphology of starch granules in waxy and non‐waxy barley is similar while waxy barley has a higher proportion of A‐type starch granules and a lower proportion of B‐type starch granules than those of non‐waxy barley. Compared with non‐waxy barley starch, waxy barley starch shows higher amylopectin content with higher levels of amylopectin short and long branch‐chains; better ordered structures with higher relative crystallinity, IR ratio of 1045/1022 cm−1, and a double helical component, a lower amorphous and V‐type single helix components. The gelatinization temperature and enthalpy of waxy barley starch are higher than those of non‐waxy barley starch. Meanwhile, waxy barley starch presents higher swelling power, solubility, pasting viscosities, breakdown value, and lower setback value than those of non‐waxy barley starch. Furthermore, waxy barley starch is more susceptible to acid and enzymatic hydrolysis than non‐waxy barley starch. Results indicate that waxy and non‐waxy barley starches differ in physicochemical properties, and waxy barley may have a better mouthfeel and edible quality.