Barley Starch Research Articles

Influence of mineral fertilizers and liming on the dynamics of CO<sub>2</sub> emissions, crop yield and quality of crop products of crop rotation link

In the field experiment was investigated the effect of repeated lime application on CO2 emissions from the soil, yield and quality of plant products against the background of mineral fertilizers N90P90K90, on dark gray forest heavy loamy soil. As a result of liming and improvement of the acid regime in the soil, prerequisites are created to enhance the vital activity of beneficial microorganisms in the experiment. It was revealed that an increase in biological activity (carbon dioxide emissions) against the background of the application of mineral fertilizers N90P90K90 and CaCO3 ensures high yield and product quality, contributes to favorable conditions for preserving soil fertility and to a greater extent stimulates the development of microorganisms using mineral forms of nitrate nitrogen. With the systematic use of mineral fertilizers N90P90K90 at the stage of crop rotation, an increase in the quality of cultivated crops was noted (the nutritional value of the green mass of clover; the content of crude protein, protein, gluten, starch in barley grain; the nature of grain in winter wheat). In different years of research, according to weather conditions, grain with a high content of crude gluten, protein, nature in winter wheat grain, starch in barley, ash nutrition elements in clover was obtained. The best option turned out to be using dolomite flour and (N90P90K90). All the considered quality indicators of winter wheat improved under the influence of fertilizers and lime, and the difference with the control was: protein – 0,64–1,78%; crude gluten – 1,6–4,3%; grain nature – 11–26 g/l. The highest productivity was obtained when applying mineral fertilizers and lime: barley – 3,53 t/ha, clover hay of the first year of use – 77,53 t/ha, winter wheat – 7,89 t/ha, compared with the control without the use of fertilizers.

Mechanism of maltogenic α-amylase modification on barley granular starches spanning the full range of amylose

Amylopectin (AP)-only (APBS), normal (NBS), and amylose (AM) only (AOBS) barley starches were selected here to investigate catalysis pattern of maltogenic α-amylase (MA) on hydrolyzing AP and AM granular starches. MA shortened starch side chains with degree of polymerization (DP) 11–30. MA-treated APBS exhibited porous granular structures and dramatically increased degree of branching (DB, 17–20 %), and reduced ordered degrees, suggesting high hydrolysis and transglycosylation activities of MA. MA-treated NBS showed less pronounced porous structures and slightly increased DB (2–4 %), indicating high hydrolysis but low transglycosylation activities. AOBS displayed minimal changes in DB (0.2–0.3 %) and starch structures, implying low hydrolysis and transglycosylation activities. Therefore, MA preferred to attack the AP molecules with abundant glucan substrates with DP 11–30, while AM restricted MA activity likely by creating ineffective binding sites and undergoing rapid reorganization. These findings deepened the understanding of the mechanisms of MA in modifying granular starches with varying AM content.

Effect of three polysaccharides with different charge characteristics on the properties of highland barley starch gel

Highland barley, a nutritious whole grain, faces limited market utilization due to the poor heating stability of its starch. The aim of this study was to investigate the effects of three differently charged ionic polysaccharides—guar gum (GG), xanthan gum (XG), and carboxymethyl chitosan (CMC)—on the gel properties of highland barley starch (HBS). GG and XG notably increased pasting viscosity, viscoelasticity, hardness, and strength of HBS gels. Conversely, CMC resulted in decreased gel properties. All three polysaccharides enhanced OH tensile vibration (3000–3800 cm−1), with GG and XG promoting denser honeycomb network structures and lower spin–spin relaxation time (T2), indicating improved structural integrity. In contrast, low concentrations of CMC led to disorder and loose structure. Hydrogen bonding and electrostatic interactions were the main forces by which polysaccharides influenced the properties of starch gels. This research contributes to enhancing the properties of HBS gel during heating and expanding its commercial applications. It also provides some insights to understand the interaction between different charged polysaccharides and starch.

Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch

This study evaluated the effects of four highland barley proteins (HBPs), namely albumin, globulin, gliadin and glutenin, on the retrogradation and in vitro digestion properties of highland barley starch (HBS). The results showed globulin had the most significant effect on inhibiting short-term retrogradation of HBS, which was reflected in the reduction of G' and G". Compare with HBS, four HBPs could significantly inhibit long-term recrystallization process. For albumin, globulin, gliadin and glutenin, the degree of retrogradation reduced from 51.55 % to 48.20 %, 35.06 %, 42.22 % and 32.63 %, respectively, which was reflected in the decrease of water migration rate, crystal enthalpy, crystallinity and short-range order. It could be found that glutenin had the most significant effect on inhibiting long-term retrogradation of HBS. Moreover, the anti-digestion properties of retrograded HBS with HBPs intervention significantly increased, with glutenin most significantly. Compared with HBS, resistant starch (RS) content increased by 59.76 % at 28 d of retrogradation.

Assessing the occurrence of barley starch annealing under heat, moisture and time conditions relevant for kilning: An experimental design approach

In this work, the possible occurrence of barley starch annealing under kilning conditions was investigated. Using an I-optimal response surface methodology, the impact of temperature (45–55 °C), moisture content (30–50%) and time (1–5h) on the gelatinisation behaviour of starch in green malt was studied. An increase in onset (0.5–4.3 °C) and peak temperature (0.5–2.7 °C) and a change in peak width (+0.5 to - 3.2 °C) of the starch gelatinisation endotherm showed the extent of annealing that occurred within an industrially relevant design space. Temperature was the main driver behind the observed changes, but also interaction effects between temperature, moisture content and time contributed. Combined with increasingly high starch gelatinisation temperatures in barley, the observed increases in peak gelatinisation temperature due to annealing could hamper fermentable sugar production during brewing.

Study on the Mechanism of Effect of Protein on Starch Digestibility in Fermented Barley.

Previous studies have shown that fermented barley has a lower digestion rate. However, it remains unclear whether the antidigestibility of starch in fermented barley is affected by other nonstarch components. In this paper, the removal of protein, lipid, and β-glucan improved the hydrolysis rate of starch and the protein showed the greatest effect. Subsequently, the inhibitory mechanism of protein on starch digestion was elucidated from the perspective of starch physicochemical properties and structural changes. The removal of protein increased the swelling power of starch from 10.09 to 11.14%. The short-range molecular ordered structure and the helical structure content decreased. The removal of protein reduced the coating and particle size of the starch particles, making the Maltese cross more dispersed. In summary, protein in fermented barley enhanced the ordered structure of starch by forming a physical barrier around starch and prevented the expansion of starch, which inhibited the hydrolysis of starch.

A global set of barley varieties shows a high diversity in starch structural properties and related gelatinisation characteristics

The gelatinisation temperature and bimodal granule size distribution of barley starch are important characteristics regarding resource efficiency and product quality in the brewing industry. In this work, the diversity in starch amylose content and granule proportions in a set of modern barley varieties (N = 23) was investigated and correlated with their starch gelatinisation behaviour. Milled barley samples had peak starch gelatinisation temperatures ranging from 60.1 to 66.5 °C. Upon separating the barley starch from the non-starch compounds, sample-dependent decreases in starch gelatinisation temperatures were observed, indicating the importance of differences in barley composition. The peak gelatinisation temperatures of milled barley and isolated barley starches were strongly correlated (r = 0.96), indicating that the behaviour of the starch population is strongly reflected in the measurements performed on milled barley. Therefore, we investigated whether amylose content or starch granule size distribution could predict the gelatinisation behaviour of the starches. Broad ranges in the small starch granule volumes (13.9–32.0 v/v%) and amylose contents (18.2–30.7 w/w%) of the barley starches were observed. For the barley samples collected in the north of the USA (N = 8), the small starch granule volumes correlated positively with the peak gelatinisation temperatures of barley starches (r = 0.90, p < 0.01). The considerable variation in starch properties described in this work highlights that, besides starch content, starch gelatinisation temperature or granule size distribution might provide brewers with useful information to optimise resource efficiency.

The role of C18 fatty acids in improving the digestion and retrogradation properties of highland barley starch

In this study, five C18 fatty acids (FA) with different numbers of double bonds and configurations including stearic acid (SA), oleic acid (OA), elaidic acid (EA), linoleic acid (LA), and α-linolenic acid (ALA), were selected to prepare highland barely starch (HBS)-FA complexes to modulate digestibility and elaborate the underlying mechanism. The results showed that HBS-SA had the highest complex index (34.18 %), relative crystallinity (17.62 %) and single helix content (25.78 %). Furthermore, the HBS-C18 FA complexes were formed by EA (C18 FA with monounsaturated bonds) that had the highest R1047/1022 (1.0509) and lowest full width at half-maximum (FWHM, 20.85), suggesting good short-range ordered structure. Moreover, all C18 FAs could form two kinds of V-type complexes with HBS, which can be confirmed by the results of CLSM and DSC measurements, and all of them showed significantly lower digestibility. HBS-EA possessed the highest resistant starch content (20.17 %), while HBS-SA had the highest slowly digestible starch content (26.61 %). In addition, the inhibition of HBS retrogradation by fatty acid addition was further proven, where HBS-SA gel firmness (37.80 g) and aging enthalpy value were the lowest, indicating the most effective. Overall, compounding with fatty acids, especially SA, could be used as a novel way to make functional foods based on HBS.

Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels

Germination treatment of highland barley enhances its nutritional value while weakening the starch gel properties. This study aims to enhance the characteristics of germinated highland barley starch (GBS) by exploring the synergistic effects of two alkalis (Na2CO3 and NaHCO3) and guar gum (GG) on GBS gel properties. The combined action of alkalis and GG significantly improved the peak viscosity, setback viscosity, and hardness compared with GG alone. The highest G' and G" reached 998 and 204 Pa at 0.4% Na2CO3 addition, which were increased by nearly 44% and 50%, respectively. Fourier-transform infrared spectral analysis revealed that the alkalis strengthened interaction forces, particularly with intensified absorption peaks at 3200–3700 cm−1 and 1550–1750 cm−1. The Na2CO3 and NaHCO3 reduced the spin–spin relaxation time (T2), resulting in a dense starch gel network. This study contributes to enhancing the market application of GBS and offers innovative insights for modifying other starches.

Effects of Four Highland Barley Proteins on the Pasting Properties and Short-Term Retrogradation of Highland Barley Starch.

This study evaluated the effects of four highland barley proteins (HBPs), namely, albumin, globulin, gliadin and glutenin, on the short-term retrogradation of highland barley starch (HBS). The findings reveal that HBPs could reduce the viscosity, storage modulus and hardness of HBS, with albumin and globulin showing more prominent effects. Furthermore, with the addition of HBPs, the loss tangent (tan δ) of HBS loss increased from 0.07 to 0.10, and the enthalpy of gelatinization decreased from 8.33 to 7.23. The degree of retrogradation (DR%) of HBS was 5.57%, and the DR% decreased by 26.65%, 38.78%, 11.67% and 20.29% with the addition of albumin, globulin, gliadin and glutenin, respectively. Moreover, the relative crystallinity (RC) and the double helix structures were inhibited with the HBPs' incorporation. Meanwhile, the HBPs also could inhibit water migration and improve the structure of HBS gels. In summary, HBPs could inhibit the retrogradation behavior of HBS, which provides new theoretical insights for the production studies of highland barley foods.

The synergistic effect of lactic acid bacteria fermentation combined with gluten on the starch digestive properties of highland barley

In this study, the synergistic effect of fermentation and gluten on highland barley starch digestibility was investigated, and the possible mechanisms were explored. The addition of gluten during fermentation increased the resistant starch content from 16.03% to 28.57% in highland barley. Both fermentation and the addition of gluten inhibited starch swelling and gelatinization. The combination of fermentation and gluten exhibited the most pronounced synergistic effect. Fermentation, with/without gluten addition, had a significant influence on the long-range ordered structure, while only fermentation with gluten addition influenced the short-range ordered structure. Furthermore, confocal laser scanning microscopy images indicated that fermentation facilitated the interaction between exogenously added gluten and starch, forming a dense protective layer around starch granules. This protective layer limited starch gelatinization and protected the starch from enzymatic attack. The results of rheological analyses suggested that the interaction between gluten and starch was primarily driven by hydrogen bonding. These findings will enrich the theory that the synergistic effect of fermentation and gluten improves the digestive properties of cereal starch and facilitates the development of healthy cereal products.

Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread

AbstractIn the present study, starch was isolated from barley and the physicochemical and functional properties of the starch were examined. Then the starch was used to prepare bread by substituting wheat flour at three different levels, namely 5%, 10%, and 15%. The rheological properties of the dough and the texture and sensory properties of the prepared breads were investigated. The moisture, protein, starch, fat and ash content of the barley starch (BS) were 10.39 ± 0.03%, 0.08 ± 0.02%, 94.30 ± 0.02%, 0.12 ± 0.03%, and 0.09 ± 0.04%, respectively, whereas the amylose content of the BS was 18.68 ± 0.01%. The rheological study showed the pseudoplastic nature of BS. The elastic moduli values were higher than viscous moduli values for the control dough, and dough prepared by substituting 5% and 10% BS. But in the case of 15% substitution, the elastic moduli values were lower than viscous moduli values. The texture and sensory evaluation studies also showed that bread prepared by substituting wheat flour with BS has better texture and consumer acceptability than the control sample. It can be concluded that wheat flour can be substituted with BS by up to 10% to improve the texture of the bread.

Influence of the structure and physicochemical properties of OSA modified highland barley starch based on ball milling assisted treatment

This study aimed to investigate the influence of ball milling assisted treatment on the degree of substitution of octenyl succinic anhydride (OSA) modified highland barley starch (HBS) and on the physicochemical properties and structure of HBS. Scanning electron microscopy (SEM) findings showed that with the increasing of ball milling time, the surface morphology of OSA modified HBS became rougher and rougher and the particle morphology and crystal structure were damaged. When the pretreatment time of ball milling was 40 min, the degree of substitution of OSA modified HBS was 1.32 times higher than that of the conventional modification method. In addition, the longer the ball milling assistant, the longer the short-range ordering of the OSA modified HBS significantly decreased, and the relative crystallinity decreased (from 16.68 % to 7.93 %), leading to a decrease in thermal stability too. However, it greatly enhanced the aging resistance and flowability. In terms of emulsification properties, the emulsification properties of OSA modified HBS increased from 60.67 % to 75.67 %. Therefore, the HBS with better freeze-thaw stability and higher degree of substitution can be prepared by ball milling pretreatment and OSA modification, which provides technical support for further development of starch resources.

Understanding the mechanisms of β-glucan regulating the in vitro starch digestibility of highland barley starch under spray drying: Structure and physicochemical properties

This study investigated the effects of β-glucan (0–6%) on the physicochemical properties, structure, and in vitro digestibility of highland barley starch (HBS) under spray drying (SD). SD significantly enhanced the inhibitory effect of 6% β-glucan on the in vitro digestibility and glucose diffusion of HBS. After SD, the addition of β-glucan at 4% and 6% concentration significantly increased the pasting temperatures of starch while decreased the rheological properties. Thermal properties demonstrated that β-glucan improved the thermal stability and residue content of HBS at 600°C, lowered its maximum loss rate, and maintained its thermal stability after SD. Structural properties showed that β-glucan affected greatly on amorphous regions of HBS after SD. Additionally, β-glucan dispersed more evenly in the starch system and experienced hydrogen bonding with starch after SD. This study presents a novel approach to enhancing the inhibitory effect of β-glucan on starch digestion.

Comparative study: how dry heating treatment and annealing influence the multi-structure, physicochemical properties and in vitro digestibility of black highland barley starch.

In this study, comparative investigation on the effect of dry heating treatment (DHT) and annealing (ANN) on multi-structure, physicochemical properties and in vitro digestibility of black highland barley (BHB) starch was done. Results revealed that both DHT and ANN did not affect the "A"-type crystalline pattern and FT-IR spectroscopy of BHB starch, but changed the morphology, raised water absorption capacity and lowered viscosities. Compared to native starch, DHT- and ANN-modified samples had totally opposite alteration trends in amylose content, color characteristics, oil absorption capacity, gelatinization parameters and pasting temperature. These changes were positively related to treatment temperature and time for DHT-modified starches, while which were dependant on treatment duration for ANN-modified starches. Total in vitro hydrolysis rate and rapidly digestive starch content in starch markedly raised after DHT, whereas slowly digestive starch and RS levels decreased. Nevertheless, ANN significantly improved the hydrolyzation stability with treatment time prolonging, especially increased RS content and lowered RDS level. Therefore, this study identified both DHT and ANN were effective methods to alter the properties of BHB starch, and more importantly, they had distinguishing influence by different mechanisms, which would remind user to select appropriate means for physical starch modification based on different application purposes.

Effects of Lactiplantibacillus plantarum dy-1 fermentation on multi-scale structure and physicochemical properties of barley starch.

The effects of fermentation on barley starch were studied using Lactiplantibacillus plantarum dy-1. Changes in multi-scale structure and physicochemical properties of barley starch were studied. The chain structure results revealed that fermentation could increase the content of short chain and medium short chain by breaking down long amylopectin side chains in barley and increase amylose content by debranching amylopectin. Also, fermentation promoted the arrangement of short chains into short order structure, leading to the enhancement of hydrogen bond interaction. Furthermore, it improved the helical structure content and relative crystallinity of barley starch by degrading the amorphous structure of barley starch. In terms of physicochemical properties, fermentation inhibited the hydration characteristics of barley starch, thus improving its thermal stability. It also enhanced shear stability, resistance to short-term aging and digestion, and improved gel texture properties. These findings offer potential for the processing and nutritional regulation of fermented barley products.

The impact of different soluble endogenous proteins and their combinations with β-glucan on the in vitro digestibility, microstructure, and physicochemical properties of highland barley starch

The impacts of protein types and its interaction with β-glucan on the in vitro digestibility of highland barley starch were investigated through analyzing physicochemical and microstructural properties of highland barley flour (HBF) after sequentially removing water- (WP), salt- (SP), alcohol- (AP) and alkali-soluble (AlkP) proteins. Resistant starch (RS) increased significantly in HBF after removing WP and SP, and RS of HBF was lower than that of without β-glucan. After removing WP, SP and AP, swelling powers of HBF without β-glucan (9.33–9.77) were higher than those of HBF (12.09–15.95). Trends of peak viscosity and peak temperature (thermal degradation temperature) were similar as swelling power, and HBF without AP showed the highest peak temperature (310.33 °C). Removals of different proteins improved the crystalline structure and short-range order of starch. There was a blue shift in T2 values and an opposite change in free water proportion. The matrix on starch surface was mainly formed by AP and AlkP, which could be aggregated by β-glucan. But, the inhibitory effect of AP or AlkP was stronger than that of proteins combined with β-glucan. These results help in the development of starch-based foods with different digestive properties by combining different protein types with β-glucan.

Selected Physicochemical, Thermal, and Rheological Properties of Barley Starch Depending on the Type of Soil and Fertilization with Ash from Biomass Combustion.

The following study analyzed the impact of fertilizing barley with fly ash from biomass combustion grown on two types of soil, Haplic Luvisol (HL) and Gleyic Chernozem (GC), on the properties of starch. The experiment was conducted in 2019 (A) and 2020 (B), and barley was fertilized with ash doses (D1-D6) differing in mineral content. In the tested barley starch samples, the amylose content, the clarity of the paste, and the content of selected minerals were determined. The thermodynamic characteristics of gelatinization and retrogradation were determined using the DSC method. Pasting characteristics, flow curves, and viscoelastic properties of starch pastes were performed. Starches differed in amylose content and paste clarity. The highest gelatinization and retrogradation enthalpy (ΔHG and ΔHR) values were recorded for samples GCD1A and HLD5B. None of the tested factors significantly affected the pasting temperature (PT), but they had a significant impact on the remaining parameters of the pasting characteristics. The average PT value of barley starches was 90.9 °C. However, GCD2A starch had the highest maximum viscosity and the highest rheological stability during heating. GCD2A paste was characterized by the highest apparent viscosity. It was shown that all pastes showed non-Newtonian flow and shear-thinning and had a predominance of elastic features over viscous ones. The resulting gels had the characteristics of weak gels. Ash from burning wood biomass is an innovative alternative to mineral fertilizers. It was shown that the use of such soil fertilization influenced the properties of barley starch.

Effect of non-starch components on the structural properties, physicochemical properties and in vitro digestibility of waxy highland barley starch

Highland barley (HB) endosperm with an amylose content of 0–10 % is called waxy HB (WHB). WHB is a naturally slow-digesting grain, and the interaction between its endogenous non-starch composition and the WHB starch (WHBS) has an important effect on starch digestion. This paper focuses on the mechanisms by which the components of β-glucan, proteins and lipids affect the molecular, granular, crystalline structure and digestive properties of WHBS. After eliminating the main nutrients except for starch, the estimated glycemic index (eGI) of the samples rose from 62.56 % to 92.93 %, and the rapidly digested starch content increased from 60.81 % to 98.56 %, respectively. The resistant starch (RS) content, in contrast, dropped from 38.61 % to 0.13 %. Comparatively to lipids, β-glucan and protein contributed more to the rise in eGI and decline in RS content. The crystalline characteristics of starch were enhanced in the decomposed samples. The samples' gelatinization properties improved, as did the order of the starch molecules. Protein and β-glucan form a dense matrix on the surface of WHBS particles to inhibit WHBS digestion. In summary, this study revealed the mechanism influencing the digestibility of WHBS from the perspective of endogenous non-starch composition and provided a theoretical basis to develop slow-digesting foods.

Heat-moisture treated waxy highland barley starch: Roles of starch granule-associated surface lipids, temperature and moisture

Roles of temperature, moisture and starch granule-associated surface lipids (SGASL) during heat-moisture treatment (HMT) of waxy highland barley starch were elucidated. Starch without SGASL showed a higher increase in ratio (1016/993 cm−1) (0.095–0.121), lamellar peak area (88), radius of gyration (Rg1, 0.9–1.8 nm) and power-law exponents (0.19–0.42) than native starch (0.038–0.047, 46, 0.1–0.6 nm, 0.04–0.14), upon the same increase in moisture or temperature. Thus, removing SGASL promoted HMT. However, after HMT (30 % moisture, 120 °C), native starch showed lower relative crystallinity (RC, 11.67 %) and lamellar peak area (165.0), longer lamellar long period (L, 14.99 nm), and higher increase in peak gelatinization temperature (9.2–13.3 °C) than starch without SGASL (12.04 %, 399.2, 14.52 nm, 4.7–6.1 °C). This suggested that the resulting SGASL-amylopectin interaction further destroyed starch structure. Starch with and without SGASL showed similar trends in RC, lamellar peak area, L and Rg1 with increasing temperature, but different trends with increasing moisture, suggesting that removing SGASL led to more responsiveness to the effects of increasing moisture. Removing SGASL resulted in similar trends (RC and lamellar peak area) with increasing moisture and temperature, suggesting that the presence of SGASL induced different effects on moisture and temperature.