title: Pysicochemical properties of Tibetan hull-less barley starch.
abstract: Objectives of this study were to (1) determine the starch physicochemical properties of two commercial Tibetan hull-less barley varieties, Beiqing (BQ) and Kangqing (KQ); and (2) understand the relationship between unique properties of the starches, their structures, and impacts of growing conditions. The BQ barleys were grown at a location with lower temperature and less rainfall compared with the KQ barleys. The BQ starches showed significantly lower onset-gelatinization temperature (54.1-54.9 °C), larger gelatinization-temperature range (9.4-10.6 °C), and higher peak-viscosities (138.9-153.9RVU) than the KQ starches (55.1-56.1 °C, 7.4-8.8 °C, and 63.4-64.7RVU, respectively). After a treatment with 2% sodium-dodecyl-sulphate solution, the KQ starches showed substantially greater increases in peak viscosities than the BQ starches. Annealing of starch and enhanced amylose-lipid complex formation, resulting from higher growing temperature during the development of the KQ starches, likely contributed to the differences in thermal and pasting properties between the BQ and KQ starches.
authors.affiliation: Department of Food Science and Human Nutrition, Iowa State University, Ames, 50011 IA, USA.
authors.forename: Hanyu
authors.initials: H
authors.lastname: Yangcheng
authors.affiliation: Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang Province, China.
authors.forename: Lingxiao
authors.initials: L
authors.lastname: Gong
authors.affiliation: Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang Province, China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Department of Food Science and Human Nutrition, Iowa State University, Ames, 50011 IA, USA. Electronic address: jjane@iastate.edu.
authors.forename: Jay-Lin
authors.initials: JL
authors.lastname: Jane
mesh_terms: D000688:Amylose / Q000031:analogs & derivatives / Q000737:chemistry*; D005782:Gels / Q000737:chemistry; D001467:Hordeum / Q000737:chemistry*; D008055:Lipids / Q000737:chemistry; D044366:Transition Temperature; D014783:Viscosity
chemical_list: D005782:Gels; D008055:Lipids; D000688:Amylose
keywords: Annealing effects; Pasting properties; Thermal properties; Tibetan hull-less barley