Barley Starch Research Articles

Emulsification and Adsorption Properties of Hydrophobically Modified Potato and Barley Starch

In this paper, we studied the adsorption at emulsion droplets of potato starch, which was hydrophobically modified with octenyl succinate anhydride (OSA), a surface active macromolecule containing ultrahigh molar mass components. The results show that the substance works as an efficient emulsifier and that it can in some cases generate high surface loads (10 mg/m2). The results can be explained as an interplay between kinetic factors during the formation of the emulsion and the physical-chemical properties of the hydrophobically modified starch, such as the degree of substitution, molar mass, and radius. In turbulent flow fields, such as in a high-pressure homogenizer, the mass transport to the interface favors the adsorption of larger molecules as they are transported more rapidly to the interface. The larger molecules are also likely to have a higher substituent density and adsorption energy than smaller ones. This in turn is likely to give high surface loads and strengthen the effect of kinetic adsorption factors, as the large molecules will be overrepresented at the surface.

Comparison of the physicochemical properties of barley starches after partial α-amylolysis and acid/alcohol hydrolysis

Zero amylose waxy (CDC Alamo), normal (Falcon), and high amylose (CDC 92-55-06-48) hull-less barley starches were isolated and subjected to α-amylase ( Bacillus licheniformis) hydrolysis (24 and 48 h; 50 and 500 U/g) and acid hydrolysis (2% HCl, 10 and 96 h) in different alcohol media (methanol, ethanol, and 1-butanol) to determine the molecular characteristics of the starch material remaining in the granules after treatments. The greatest yield of α-amylase-treated starches was obtained for the high amylose (79.9–86.6% w/w) followed by normal (61.1–76.1% w/w), and zero amylose waxy starch (44.2–64.5% w/w). Very little solubilization of starches occurred during acid/alcohol hydrolysis, and very high yields of treated starches were obtained (91–99%). Relatively small decreases in the average molecular weights ( M w) of starch components were observed after α-amylolysis; the extensive hydrolysis of the zero amylose starch (56% solubilization) caused only a threefold decrease in the M w of amylopectin. The M w of starch fractions after acid/alcohol hydrolysis was affected by the hydrolysis time and alcohol but not by the amount of amylose in the native starches; the M w and the mode of distribution of various M w species can be tailored to specific needs by choosing appropriate hydrolysis conditions. The partially enzyme-hydrolyzed normal and high amylose starches formed stronger gels (40% w/w) than their native counterparts, but waxy starch showed no evidence of network development during storage (20 h, 5 °C). The partially acid-hydrolyzed high amylose starch (2% HCl/MeOH, 10 h) showed significantly higher values of G′ compared to the native sample upon storage, whereas the partially hydrolyzed normal starch exhibited the G′ values similar to its native counterpart. Both normal and high amylose starches, hydrolyzed for 96 h, exhibited a rapid rise in G′ upon cooling but very little network development thereafter.

In vitro evaluation of starch degradation from feeds with or without various heat treatments

An in vitro method was used to evaluate starch degradation from various feeds with or without heat treatments in four studies. The method was based on incubation of feed samples with a buffered rumen fluid solution and subsequent enzymatic analysis of the remaining starch. In all studies, heat treatment of the feed samples increased rate or extent of starch degradation to glucose. In Study 1, measurements of remaining starch, after 5 h in vitro incubations, demonstrated substantial effects of cooking on starch degradation in potatoes, and a trend to faster degradation from autoclaving peas. Up to 0.60 of the starch remaining after a 5 h of incubation was not recovered by centrifugation at 3000 × g for 10 min. In Study 2, cooking increased in vitro starch degradation rate from isolated potato starch (from 0.038 to 0.197/h). Intact starch in barley and wheat grain had similar rates of degradation (0.117 and 0.109/h, respectively). In Study 3, both autoclaving time (15, 30, 60 min) and temperature (115, 130 and 145°C) affected in vitro starch degradation rates in peas, and, in no case did autoclaving for only 15 min increase degradation rates. For the 30 min autoclaving time, only the highest temperature (145°C) increased the degradation rate of the pea starch compared to the untreated peas (0.175 versus 0.110/h). When autoclaving for 60 min, both 130 and 145°C resulted in a considerable increase in starch degradation rate (0.211 and 0.193/h, compared to 0.110/h for the untreated peas). In Study 4, the proportion of starch degraded at 8 h of in vitro incubation was increased by heat treatment of pure potato starch (0.155 versus 0.870), peas (0.491 versus 0.815), barley (0.686 versus 0.913) and maize (0.351 versus 0.498). Measurements of volatile fatty acid production in the fermentation tubes showed a lower acetate:propionate ratio for the faster fermenting heat-treated feeds. Heat treatment generally increased starch degradation in vitro.

Microstructure of Buckwheat and Barley During Malting Observed by Confocal Scanning Laser Microscopy and Scanning Electron Microscopy

The structures of buckwheat and barley were observed by Scanning Electron Microscopy (SEM) and Confocal Scanning Laser Microscopy (CSLM) throughout the malting process. SEM and CSLM have different merits when studying grains and seeds. SEM can be used to study the detailed structure (high magnifications can be achieved) and CSLM to study the overall change in structure during processing. SEM proved that buckwheat starch is degraded by both pitting and surface erosion. A concentric sphere structure was visible when buckwheat starch granules were partly broken down. With CSLM, the organization of protein and starch of buckwheat and barley could be examined independently in projections and images visualizing the 3D structure. CSLM proved that buckwheat starch is surrounded by a protein matrix. Buckwheat protein was structured and surrounded starch granules, while barley protein was present in an amorphous mass through the endosperm. The differences in overall structure between unmalted and malted seeds were evident, as the starch and protein in both the barley and buckwheat were degraded. CSLM may be used in the future to couple processing characteristics to the structure of grains and seeds.

Characteristics of Starch in Argentinean Malting Barley

Fil: Lopez, Olivia Valeria. Universidad Nacional del Sur. Departamento de Agronomia; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas; Argentina

Effect of Barley and Its Amylopectin Content on Ruminal Fermentation and Nitrogen Utilization in Lactating Dairy Cows

The effect of type of grain (corn vs. barley) and amylopectin content of barley grain (normal vs. waxy) on ruminal fermentation, digestibility, and utilization of ruminal ammonia nitrogen for milk protein synthesis was studied in a replicated 3×3 Latin square design trial with 6 lactating dairy cows. The experimental treatments were (proportion of dietary dry matter): CORN, 40% corn grain, NBAR, 30% normal Baronesse barley:10% corn grain, and WBAR, 30% high-amylopectin (waxy) Baronesse barley:10% corn grain. All grains were steam-rolled and fed as part of a total mixed ration. The NBAR and WBAR diets resulted in increased ruminal ammonia concentrations compared with CORN (8.2, 7.4, and 5.6mM, respectively), but other ruminal fermentation parameters were not affected. Ruminal digestibility of dietary nutrients and microbial protein synthesis in the rumen were also not affected by diet. Corn grain had greater in situ effective ruminal dry matter degradability (62.8%) than the barley grains (58.2 and 50.7%, respectively), and degradability of the normal barley starch was greater than that of the waxy barley (69.3 and 58.9%, respectively). A greater percentage of relative starch crystallinity was observed for the waxy compared with the normal barley grain. Total tract apparent digestibility of dry matter and organic matter were decreased by WBAR compared with CORN and NBAR. Total tract starch digestibility was greater and milk urea nitrogen content was lower for CORN compared with the 2 barley diets. In this study, the extent of processing of the grain component of the diet was most likely the factor that determined the diet responses. Minimal processing of barley grain (processing indexes of 79.2 to 87.9%) reduced its total tract digestibility of starch compared with steam-rolled corn (processing index of 58.8%). As a result of the increased ammonia concentration and reduced degradability of barley dry matter in the rumen, the utilization of ruminal ammonia nitrogen for microbial protein synthesis was decreased with the barley diets compared with the corn-based diet. In this study, waxy Baronesse barley was less degradable in the rumen and the total digestive tract than its normal counterpart. The most likely reasons for these effects were the differences in starch characteristics and chemical composition, and perhaps the different response to processing between the 2 barleys.

Characterization and modeling of the A- and B-granule starches of wheat, triticale, and barley

Wheat, triticale, and barley starches have large, disc-shaped A-granules and small, spherical B-granules. In this study, A- and B-granules of these three starches were separated, and their structures and properties were analyzed. Absolute amylose contents of wheat, triticale, and barley A-granules were 30.9%, 28.2%, and 28.1%, respectively, and that of the B-granules were 25.5%, 19.7%, and 23.0%, respectively. High-performance anion-exchange chromatography, equipped with an on-line amyloglucosidase reactor and a pulsed amperometric detector (HPAEC-ENZ-PAD), of debranched amylopectins showed that the A-granules had more B 2 chains and lesser short chains (A and B 1 chains) than did the B-granule counterparts. Structure models of the amylopectins of the A- and B-granule starches were proposed, and the relationships between the structures of amylopectin and the shapes of starch granules were discussed. The B-granules displayed higher peak gelatinization temperatures and broader gelatinization temperature ranges than did the A-granules. The retrogradation rates of the B-granules after being stored at 4 °C for 7 days were less than that of the A-granules. The B-granules had higher pasting temperatures, less peak, breakdown, and setback viscosity than did the A-granule counterparts. The pasting properties of reconstitute wheat starch consisting of different proportions of the A- and the B-granules showed that the chemical composition and structure of the starch, instead of the size of the starch granules, controlled the pasting properties of the starch. The differences in the structure of the A- and B-granules suggested that biosynthesis of the two granules differed.

Influence of β-glucanase supplementation on the metabolisable energy and ileal nutrient digestibility of normal starch and waxy barleys for broiler chickens

The influence of β-glucanase supplementation on the nitrogen-corrected apparent metabolisable energy (AME n ) and apparent ileal digestibility (AID) coefficient of starch, protein and amino acids in four barley cultivars that differed in fibre contents (hulls) and starch characteristics (waxiness), was investigated. The cultivars included a conventional, hulled normal starch barley (C-NS), a hull-less normal starch barley (H-NS) and two hull-less waxy barleys (H-W1 and H-W2). The AME n of the two hull-less waxy cultivars were determined to be lower (P<0.05) than those of C-NS and H-NS. The AME n of the C-NS and H-NS barleys, irrespective of the presence or lack of hulls, were similar (P>0.05). β-Glucanase supplementation improved the AME of all barley cultivars, but the magnitude of response was markedly greater (P<0.05) in waxy genotypes compared to the normal starch genotypes. The cultivar type had no influence (P>0.05) on the AID of protein and most amino acids. Enzyme supplementation improved (P<0.001) the AID of protein and amino acids in all barley cultivars. The average AID of the 18 amino acids was increased by 11.9% by enzyme addition, ranging from 5.1% for methionine to 18.1% for threonine. These data suggest that starch characteristics and type of β-glucan may influence the available energy in barley for broiler chickens. These characteristics may be equally or more important than fibre contents in determining the feeding value of barley for poultry.

High‐Speed Separation and Size Characterization of Wheat and Barley Starch Granules by Lift‐Hyperlayer Asymmetrical Flow Field‐Flow Fractionation in Synergy with SPLITT Fractionation

AbstractThe complementary employment of two separation techniques, one analytical‐scale, the other preparative‐scale, i.e. the lift‐hyperlayer asymmetrical flow field‐flow fractionation (AsyFlFFF) and the split flow‐thin cell (SPLITT) is presented for the first time as a methodology to size‐separate and rapidly characterize starch granules of different botanical origins. Very rapid separation and size characterization is achieved by AsyFlFFF and the techniques are mutually used to characterize and confirm data produced by the other. Light microscopy (LM) was used to test the quality of the performed SPLITT separations and consequently to evaluate the AsyFlFFF results. The procedure was applied to wheat and barley starch.

Determination of the contents of A- and B-starches in barley using Low Angle Laser Light Scattering

A method was proposed for the determination of the contents of A- and B-starches in barley and for the use in plant breeding stations and brewing/malting laboratories. A combination was used of classical methods (incl. crushing of barley kernels by a roll crusher, steeping in 0.02M HCl, repeated rubbing and filtering through the sieve of 0.08 mm), and novel pieces of know-how (treatment with &amp;beta;-glucanase and cellulase, alkalisation at pH = 10.0 and centrifugation of crude starch suspension through the layer of CsCl). In this way, barley starch of high purity was obtained at a very low loss, using Low Angle Laser Light Scattering for the determination of the size distribution of starch granules. The boundary of the particle size between the peaks of A-starch and B-starch (7 &amp;micro;m) was evaluated from the distribution curves, while the contents of A- and B-starches were calculated from the cumulative curves. As a whole, the method was internally validated and for its repeatability and uncertainty of measurement the stimates of standard deviation s = 1.56 and confidence interval L&lt;sub&gt;1,2&lt;/sub&gt; = x&amp;plusmn; 1.9% were established, respectively. Taking into account the generally well known difficulties associated with the extraction of substances from biological materials, in this case the separation of starch from barley kernels, we believe that the proposed method will bring satisfactory results in practice. &amp;nbsp; &amp;nbsp;

The activity of barley α-amylase on starch granules is enhanced by fusion of a starch binding domain from Aspergillus niger glucoamylase

High affinity for starch granules of certain amylolytic enzymes is mediated by a separate starch binding domain (SBD). In Aspergillus niger glucoamylase (GA-I), a 70 amino acid O-glycosylated peptide linker connects SBD with the catalytic domain. A gene was constructed to encode barley α-amylase 1 (AMY1) fused C-terminally to this SBD via a 37 residue GA-I linker segment. AMY1-SBD was expressed in A. niger, secreted using the AMY1 signal sequence at 25 mg × L −1 and purified in 50% yield. AMY1-SBD contained 23% carbohydrate and consisted of correctly N-terminally processed multiple forms of isoelectric points in the range 4.1–5.2. Activity and apparent affinity of AMY1-SBD (50 nM) for barley starch granules of 0.034 U × nmol −1 and K d = 0.13 mg × mL −1, respectively, were both improved with respect to the values 0.015 U × nmol −1 and 0.67 mg × mL −1 for rAMY1 (recombinant AMY1 produced in A. niger). AMY1-SBD showed a 2-fold increased activity for soluble starch at low (0.5%) but not at high (1%) concentration. AMY1-SBD hydrolysed amylose DP440 with an increased degree of multiple attack of 3 compared to 1.9 for rAMY1. Remarkably, at low concentration (2 nM), AMY1-SBD hydrolysed barley starch granules 15-fold faster than rAMY1, while higher amounts of AMY-SBD caused molecular overcrowding of the starch granule surface.

Molecular Characteristics and Functional Properties of Barley Starches with Varying Amylose Content

Molecular structures and functional properties of starches isolated from normal, waxy, and zero amylose barleys were examined. Amylopectins from zero amylose starch had the largest molecular weight (M_w), whereas those from high amylose starch, the smallest. A good correlation between the Mw and the radius of gyration (R_g) was observed among amylopectins from various starches, indicating similar polymeric conformation in solution even with the differences in the M_w. The debranched amylopectin molecules from different types of barley starches exhibited similar profiles, implying that the packing geometry of double helices in the different types of barley starches may be similar. Zero amylose starch showed the highest peak viscosity (326 RVU) in RVA viscograms at lower pasting temperature (67.6℃), compared to normal and high amylose starches. Relationship between RVA peak viscosity and amylose content suggested that the presence of amylose inhibited the development of granular swelling of barley starches during cooking. A rapid retrogradation, traced by differential scanning calorimetry (DSC) and strain-controlled rheometry, occurred in the high amylose starch sample during storage, while zero amylose starch showed a very good resistance to retrogradation, indicating excellent storage stability.

Effect of annealing on the structure and physicochemical properties of barley starches of varying amylose content

Starch from normal (CDC McGwire, SR 93102), waxy (CDC Fibar, HB 364), and High amylose (SB 94897, SB 94893) hull-less barley cultivars was isolated and its structure, morphology, and properties were studied before and after one-step annealing (50 °C for 72 h at a moisture content of 75%). The amylopectin structure of all starches was nearly identical. The X-ray pattern of CDC Fibar, HB 364, and CDC McGwire starches was of the ‘A’-type. Whereas, SR 93102, SB 94897, and SB 94893 starches exhibited a mixed ‘A + B’-type pattern. The relative crystallinity (RC), swelling factor (SF), amylose leaching (AML), gelatinization temperature range (GTR), enthalpy of gelatinization (Δ H), amylose–lipid complex melting temperature (Tp CX) and the enthalpy of melting of the amylose–lipid complex (Δ H CX) ranged from, 37.0% to 44.3%, 41.0–54.2% (at 90 °C), 4.0–31.0% (at 90 °C), 11.4–22.5 °C, 6.0–13.0 J/g, 84.9–89.1 °C and 0.4–1.8 J/g, respectively. The RC of CDC Fibar, HB 364, SR 93102 and CDC McGwire starches increased on annealing. Whereas, it remained unchanged in SB 94897 and SB 94893 starches. The ‘A’-type X-ray pattern of CDC Fibar, HB 364, and CDC McGwire starches remained unchanged on annealing. However, the ‘A + B’-type X-ray pattern of SR 93102, SB 94897 and SB 94893 starches resembled more closely the ‘A’-type pattern on annealing. In all starches, the X-ray intensity of the V-amylose–lipid complex peak increased on annealing. Annealing increased the gelatinization transition temperatures and decreased the GTR in all starches. The Δ H of SB 94893 starch increased on annealing, whereas it remained unchanged in the other starches. Tp CX of SR 93102 and SB 94897 remained unchanged on annealing, whereas Tp CX of CDC McGwire increased slightly. Δ H CX of native and annealed CDC McGwire, SR 93102 and SB 94897 were similar. Tp CX and Δ H CX were not detectable in annealed SB 94893 starch. In all starches, SF decreased on annealing. Annealing decreased AML in SR 93102, SB 94897 and SB 94893 starches in the temperature range of 50–90 °C, but increased AML in HB 364 and CDC McGwire starches at higher temperatures. The effect of annealing on acid hydrolysis was marginal.

Dry-Matter Yield, Protein Synthesis, Starch, and Fiber Content of Barley and Wheat Plants Under Two Irrigation Regimes

Despite the voluminous literature available on the influence of stress on plant growth and development, the issue is still controversial. The purpose of the present investigation was to gather further information on the effects of water deficit on two main agronomic crops, barley and wheat, in a region with a relatively insufficient research history. Dry-matter yield of straw and grains, protein content, starch, fiber, and ash percentage of barley (Hordeum vulgareL., cv. ‘Walfajr’) and wheat (Triticum aestivumL., cv. ‘Karaj I’) under two irrigation regimes were studied at the College of Agriculture, University of Tehran Experimental Farm, located in the city of Karaj, Iran. The treatments consisted of two irrigation regimes, at 7 d intervals (control) and 14 d intervals (stress). Total dry-matter yields of straw and grains of both species decreased under stress. Nevertheless, the fluctuation in dry-matter percentage (DM%) of both plants and the plant parts was not significant (ranging from 91.3–92.5). The ash percentage of the straw was about twofold that for the grains for both plants. The fiber [acid detergent fiber (ADF) and neutral detergent fiber (NDF)] percentage of straw was substantially higher than that for the grains for both species. The crude protein (CP) concentration of the grains was markedly higher than that for the straw under both irrigation regimes. Although the CP concentration of the stressed plants was numerically higher than that for the controls, this difference was not statistically significant. On the other hand, the total CP content of both plant parts decreased appreciably as irrigation intervals increased. This pattern was essentially similar for both plants. Total starch percentage of both species was significantly higher under stress conditions. Comparing the two species, wheat grains had a substantially higher percentage of starch than did barley grains.

Amylose and β-Glucan Content of New Waxy Barleys

Starch was isolated from four new waxy barleys and compared with normal and highamylose barley starch. The waxy barley samples were selected lines from crosses of Swedish hulled and naked barley cultivars with the cultivar Azhul as donor of the waxy gene. The starches from the waxy barley samples were found to contain 0.7–2.6% amylose when determined iodimetrically by amperometric titration and 0.0–0.9% when determined by size exclusion chromatography after debranching. However, Sepharose CL-2B elution profiles of the starches detected by iodine staining showed that all four waxy samples were free from detectable amounts of amylose. The amylopectin starches were found to contain a small polysaccharide fraction with molecular size smaller than amylopectin, with an iodine staining lmax range of 550–600 nm. The water extractable and acid extractable b-glucan contents in the waxy barley cultivars were generally found to be higher than those in normal barley.

The influence of α-amylase-hydrolysed barley starch fractions on the viscosity of low and high purity barley β-glucan concentrates

Gelatinized barley starch was hydrolysed using porcine pancreatic α-amylase for various time intervals and the hydrolysate fractionated according to molecular weight distribution (low, medium and high) by gel permeation chromatography. The effects of hydrolysed starch fractions (2.5%, w/w) on the solution viscosity of low- (∼50%, w/w) and high- (∼88%, w/w) purity barley β-glucan (0.75%, w/w,) at different temperatures (20 and 37 °C) were determined and compared to that of a control. The results indicated that none of the hydrolysed starch fractions significantly influenced the solution viscosity of high purity β-glucan. However, addition of the medium molecular weight fraction to low purity β-glucan significantly increased its viscosity when determined at low shear rates (1.29–12.9 s −1). Marginal changes in viscosity were observed at shear rates exceeding 12.9 s −1. This study suggested that a non-β-glucan component in the low purity β-glucan concentrate probably influences the solution viscosity of “β-glucan–hydrolysed starch” blends.

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to a notification from Finnsugar on glucose syrups produced from barley starch pursuant to Article 6 paragraph 11 of Directive 2000/13/EC

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to a notification from Finnsugar on glucose syrups produced from barley starch pursuant to Article 6 paragraph 11 of Directive 2000/13/EC

Influence of exogenous enzyme supplementation on energy utilisation and nutrient digestibility of cereals for broilers

AbstractThe influence of a microbial phytase, produced by solid‐state fermentation, on the apparent metabolisable energy and ileal digestibility of phosphorus, nitrogen and starch in sorghum, maize, wheat and barley was examined using 4‐week‐old broilers. For wheat and barley, the influence of phytase, individually or in combination with glycanases, was also evaluated. Microbial phytase improved (p &lt; 0.05) apparent ileal phosphorus digestibility in all cereals. Phytase supplementation improved (p &lt; 0.05) the apparent metabolisable energy of maize and barley by 2.6 and 7.8%, respectively. Numerical improvements in apparent metabolisable energy were observed in sorghum (1.9%) and wheat (2.1%), but were not statistically significant (p &gt; 0.05). Further improvements (p &lt; 0.05) in the apparent metabolisable energy of wheat and barley were observed when the phytase was combined with glycanases. However, the observed improvements in apparent metabolisable energy were not always associated with enhanced ileal digestibility of protein and starch. Copyright © 2004 Society of Chemical Industry

Molecular Structure and Some Physicochemical Properties of Buckwheat Starches

ABSTRACTThe molecular structure and pasting properties of starches from eight buckwheat cultivars were examined. Rapid viscograms showed that buckwheat starches had similar pasting properties among cultivars. The actual amylose content was 16–18%, which was lower than the apparent amylose content (26–27%), due to the high iodine affinity (IA) of amylopectin (2.21–2.48 g/100 g). Amylopectins resembled each other in average chain‐length (23–24) and chain‐length distributions. The long‐chains fraction (LC) was abundant (12–13% by weight) in all the amylopectins, which was consistent with high IA values. The amyloses were also similar among the cultivars in number‐average DP 1,020–1,380 with 3.1–4.3 chains per molecule. The molar‐based distribution indicated that all the amyloses comprised two molecular species differing in molecular size, although the weight‐based distribution showed a single species. A comparison of molecular structures of buckwheat starches to cereal starches indicated buckwheat amylopectins had a larger amount of LC, and their distributions of amylose and short chains of amylopectin on molar basis were similar to those of wheat and barley starches.

Relationship between functionality and structure in barley starches

Normal and waxy barley grains were divided into eight fractions (A–H) from the surface layer to the center with a machine used to polish brewers' rice, respectively. The large, medium and small granule starches were isolated from the fractions. The functionalities of starches were examined in this study. The relationship between the functionalities of starch and the parameters of structure was also analyzed. The degree of hydrolysis increased in the order of large, medium and small granules in the same fraction both waxy and normal barley, but decreased from the surface to the center of grain with granule size. The small granule starches showed the greatest swelling power both waxy and normal barley in the three granule sizes, but was the easiest to gelatinize and to retrograde. The gel from large granules was the most stable both waxy and normal barley in the three granule sizes. Also the gel for waxy barley grain is more stable in the center than in the surface layer on the same class of granule size, whereas more stable for normal barley grain in the surface layer. The results of functionality gave good agreement with the structural parameter in the same origin of starches. The correlations among the functionality and parameter may be represented by a multiple regression equation ( r≥0.9).