The pasting properties of starch from hulless barley were analyzed and compared with those of starches from buckwheat and wheat. Effects of different media (sucrose, NaCl and pH) on pasting was studied. The texture and stability of gels were analyzed. Chemical composition, granule structure, relative crystallinity and transparency of the starches were investigated. The results indicated that highland barley starch (HBS) granule is large, flat oval with A type crystal pattern and crystallinity of 26.7%. The pasting stability was increased with the addition of NaCl and retrogradation had been suppressed greatly. While little effects of sucrose and pH (3~11) on pasting properties was found. HBS gel shows strong adhesiveness and moderate hardness, as well as good refrigeration stability and bad freeze/ thaw stability.

Publication Date


First Page


Last Page





[1] Gao Jun, Vasanthan T, Hoover R. Isolation and characterization of high-purity starch isolates from regular, waxy and high-amylose hulless barley grains[J]. Cereal Chemistry, 2009, 86(2): 157-163.
[2] Gingh N, Singh J, Kaur L, et al. Morphological, thermal and rheological properties of starches from different botanical sources[J]. Food Chemistry, 2003, 81(2): 219-231.
[3] Sanchez T, Dufour D, Ximena I, et al. Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize and rice with those of a novel waxy cassava starch under thermal, chemical and mechanical stress[J]. Journal of Agriculture and Food Chemistry, 2010, 58(5): 5 093-5 099.
[4] Getachew A, Berhane L, Paul N N. Cropping sequence and nitrogen fertilizer effects on the productivity and quality of malting barley and soil fertility in the Ethiopian highlands[J]. Archives of Agronomy and Soil Science, 2014, 60(9): 1 261-1 275.
[5] Halal S L M, Colussi R, Pinto V Z, et al. Structure, morphology and functionality of acetylated and oxidized barely starches[J]. Food Chemistry, 2015, 168(2): 247-256.
[6] Gao Jun, Vasanthan T, Hoover R, et al. Structural modification of waxy, regular, and high amylose maize and hulless barley starches on partial acid hydrolysis and their impact on physicochemical properties and chemical modification[J]. Starch, 2012, 64(3): 313-325.
[7] Ashogbon A O, Akintayo E T. Recent trend in the physical and chemical modification of starches from different botanical sources[J]. Starch, 2014, 66(2): 41-57.
[8] 吕远平, 熊茉君, 贾利蓉, 等. 青稞特性及其在食品中的应用[J]. 食品科学, 2005, 25(7): 266-272.
[9] 邹奕星, 潘志芬, 邓光兵, 等. 青藏高原青稞的淀粉特性[J]. 麦类作物学报, 2008, 28(1): 74-79.
[10] 郑学玲, 张玉玉, 张杰. 青稞淀粉理化特性的研究[J]. 中国粮油学报, 2011, 26(4): 30-38.
[11] Eliasson A C, 赵凯. 食品淀粉的结构、功能及应用[M]. 北京: 中国轻工业出版社, 2009.
[12] 张根生, 孙静, 岳晓霞, 等. 马铃薯淀粉的物化性质研究[J]. 食品与机械, 2010, 26(5): 22-27.
[13] 曹清明, 钟海雁, 李忠海, 等. 蕨根淀粉糊化温度测定及影响因素研究[J]. 食品与机械, 2007, 23(3): 16-21.
[14] 赵延伟, 吕振磊, 王坤, 等. 面条的质构及感官评价的相关性研究[J]. 食品与机械, 2011, 27(4): 25-30.
[15] 刘瑞, 冯佰利, 晁桂梅, 等. 苦荞淀粉颗粒及淀粉糊性质研究[J]. 中国粮油学报, 2014, 29(12): 32-37.
[16] Sharma P, Gujral H S, Rosell C M. Effects of roasting on barley β-glucan, thermal, textural and pasting properties[J]. Journal of Cereal Science, 2011, 53(4): 25-30.
[17] Xie Li-hong, Chen Neng, Duan Bin-wu, et al. Impact of proteins on pasting and cooking properties of waxy and non-waxy rice[J]. Journal of Cereal Science, 2008, 47(2): 372-379.
[18] 于靖, 熊柳, 孙庆杰. 不同离子胶对玉米磷酸酯双淀粉性质的影响[J]. 中国粮油学报, 2014, 29(5): 36-43.
[19] 吕振磊, 李国强, 陈海华. 马铃薯淀粉糊化及凝胶特性研究[J]. 食品与机械, 2010, 26(3): 22-29.
[20] Gupta M, Gill B S, Bawa A S. Gelatinization and X-ray crystallography of buckwheat starch: effect of microwave and annealing treatments[J]. International Journal of Food Properties, 2008, 11(5): 173-185.
[21] Zhou Yu-guang, Wang Li-jun, Li Dong, et al. Effect of water content on thermal behaviors of common buckwheat flour and starch[J]. Journal of Food Engineering, 2009, 93(2): 242-248.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.