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KMID : 1007520210300091171
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Food Science and Biotechnology
2021 Volume.30 No. 9 p.1171 ~ p.1181
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Rheological behaviors, structural properties and freeze?thaw stability of normal and waxy genotypes of barley starch: a comparative study with mung bean, potato, and corn starches
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Zhao Shenchi
Li Xin
Hu Gongshe
Liang Xi
Liu Chengguo
Liu Qian
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Abstract
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The rheological behaviors, structural properties and freeze-thaw stability of starch isolated from Tetonia barley (Normal genotype, Reg. No. CV-334, PI 646199) and Transit barley (Waxy genotype, Reg. No. CV-348, PI 660128) were investigated, along with other common starch sources for comparison. Transit barley starch showed the highest loss tangents (tan δ) during a frequency sweep test, which suggested a predominance of elastic properties over viscous properties. However, the tan δ of Tetonia barley starch was similar to that of potato starch, which indicated more solidity in comparison to Transit barley starch. Transit barley starch had the highest gelatinization temperature and the lowest gelatinization enthalpy (P?
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KEYWORD
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Barley starch, Rheological properties, Structural properties, Freeze?thaw stability, Comparative study
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