Physicochemical properties and in vitro digestibility of highland barley starch with different extraction methods

Mengzi Nie; Chunhong Piao; Aixia Wang; Huihan Xi; Zhiying Chen; Yue He; Lili Wang; Liya Liu; Yatao Huang; Fengzhong Wang; Li-Tao Tong

doi:10.1016/j.carbpol.2022.120458

Physicochemical properties and in vitro digestibility of highland barley starch with different extraction methods

Carbohydr Polym. 2023 Mar 1:303:120458. doi: 10.1016/j.carbpol.2022.120458. Epub 2022 Dec 15.

Authors

Mengzi Nie¹, Chunhong Piao², Aixia Wang³, Huihan Xi³, Zhiying Chen³, Yue He³, Lili Wang³, Liya Liu³, Yatao Huang³, Fengzhong Wang⁴, Li-Tao Tong⁵

Affiliations

¹ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
² College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
³ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
⁴ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: wangfengzhong@caas.cn.
⁵ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: tonglitao@caas.cn.

PMID: 36657856
DOI: 10.1016/j.carbpol.2022.120458

Abstract

The objective of this study was to compare the structural, thermal, rheological and digestive properties of highland barley starch (HBS) by different extraction methods. Five techniques were used to extract HBS: Alkali extraction, Ultrasound extraction, double enzyme extraction (DE), three enzyme extraction (TE) and ultrasonic assisted TE (U-TE). The results indicated that the Ultrasound extracted HBS had fewer Maltese crosses, lower molecular weight (Mw), and higher content of damaged starch (P < 0.05). Meanwhile, DE extracted HBS had higher Mw, and the content of short amylopectin than that of Alkali extracted HBS (P < 0.05). Additionally, the DE extracted HBS showed the highest relative crystallinity and good short-range ordered structure, which led to the outcome of stronger thermal stability and higher values of G' and G'' (P < 0.05). These results indicated that enzymatic extraction could better protect the resistance of HBS by protecting its physicochemical properties.

Keywords: Double enzyme extraction; Extraction method; Highland barley starch; Multiscale structure of starch; Starch digestion.

MeSH terms

Amylopectin / chemistry
Digestion
Hordeum* / chemistry
Molecular Weight
Starch* / chemistry

Substances

Starch
Amylopectin