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.
Yuandi, LU; Yaning, CHANG; Wei, DAI; and Jiarui, NIE
"Pasting and gel properties of hulless barley starch,"
Food and Machinery: Vol. 32:
3, Article 7.
Available at: https://www.ifoodmm.cn/journal/vol32/iss3/7
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