Multi-scale structure of A- and B-type granules of normal and waxy hull-less barley starch

Xiaojing Chen; Mengting Ma; Xingxun Liu; Chuangchuang Zhang; Zekun Xu; Haitao Li; Zhongquan Sui; Harold Corke

doi:10.1016/j.ijbiomac.2021.12.092

Multi-scale structure of A- and B-type granules of normal and waxy hull-less barley starch

Int J Biol Macromol. 2022 Mar 1:200:42-49. doi: 10.1016/j.ijbiomac.2021.12.092. Epub 2021 Dec 31.

Authors

Xiaojing Chen¹, Mengting Ma¹, Xingxun Liu², Chuangchuang Zhang¹, Zekun Xu¹, Haitao Li³, Zhongquan Sui⁴, Harold Corke⁵

Affiliations

¹ Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
² Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.
³ School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: liht@jiangnan.edu.cn.
⁴ Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: zsui@sjtu.edu.cn.
⁵ Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.

PMID: 34979189
DOI: 10.1016/j.ijbiomac.2021.12.092

Abstract

The multi-scale structure of combined (A- and B- type granules), A-type, and B-type granules from normal (NHB) and waxy hull-less barley (WHB) starch was studied, including crystalline structure, molecular branching, nanostructural and fractal characteristics. Particle size distribution was applied to determine the separation purity (>95%), and micrography was used to distinguish between the A-type and B-type granules. Lacking amylose, WHB had higher relative crystallinity, gelatinization temperature, enthalpy, level of scattering intensity and uniformity of orientation of double helices than NHB starch. Generally, B-type granules had higher gelatinization temperature, lower enthalpy, greater relative crystallinity, higher ratio of crystalline to amorphous region, more fa chains in amylopectin, and thicker semi-crystalline lamellae than A-type and combined granules. The results showed that the multi-scale structure of A-type and B-type granules differed greatly, and the characteristics of combined granules were not the same as those of its two constituent granule fractions.

Keywords: A-type granule; B-type granule; Hull-less barley; Molecular structure.

MeSH terms

Amylopectin*

Substances

Amylopectin