文献类型：期刊文献

英文题名：Structure, functionality, and digestibility of acetylated hulless barley starch

作者：Chang, Yaning[1];Lv, Yuandi[1]

机构：[1]East China Univ Sci & Technol, Sch Biotechnol, State Key Lab Bioreactor Engn, 130 Meilong Rd, Shanghai 200237, Peoples R China

年份：2017

卷号：20

期号：8

起止页码：1818

外文期刊名：INTERNATIONAL JOURNAL OF FOOD PROPERTIES

收录：;EI(收录号：20165203177660);WOS:【SCI-EXPANDED(收录号:WOS:000402969700011)】；

语种：英文

外文关键词：Hulless barley starch; Acetylation; Physicochemical properties; Molecular order; Thermal properties; In vitro digestibility

摘要：Hulless barley starch was extracted and further acetylated using acetic anhydride at different level (3.75, 7.5, 11.25 g/100 g) in this study. The structure changes and functional properties of acetylated hulless barley starches comparing to the native starch were evaluated and analyzed. The shape of granules remained unaltered with cracks formed after modification. Small-(1 mu m) and large-sized (20 mu m) were observed in four kinds of starches while granule particle sizes distribution changed dramatically. Four hulless barley starches presented A-type x-ray diffraction pattern, with relative crystallinity of 25.6, 27.1, 26.2, and 24.8% for native and acetylated starches. The infrared ratio of 1045/1024 and 1025/995 cm(-1), indicated the difference in long-range order of crystallinities and short-range order of double helices. Results observed in swelling power, gelatinization parameters, pasting viscosities, and in vitro digestibility indicated acetylated hulless barley starch's potential as a functional food additive and a healthy ingredient.