Physicochemical Properties of Starch Isolated from Betahealth, a High β-Glucan Barley Cultivar.

IF 5.1 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2025-09-17 DOI:10.3390/foods14183226

Jin-Cheon Park, Gyeong A Jeong, Seul-Gi Park, Young-Mi Yoon, On-Sook Hur, Chang Joo Lee

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Abstract

This study investigated the physicochemical properties of starch from the newly developed β-glucan-rich barley cultivar Betahealth. The cultivar was bred through a three-way cross between Betaone (F1, Shikoku Hadaka 97 × Glacier AC38) and Dahyang, and its potential as a high-β-glucan food supplement was evaluated. Betahealth's general composition comprised 11.8%, 1.06%, 2.74%, 3.66%, 56.6%, and 12.3% protein, ash, crude fat, amylose, starch, and β-glucan, respectively. The compositional characteristics of the parent cultivars varied among developed cultivars. The average starch granule size decreased in the following order: Dahyang (12.2 μm), Shikoku Hadaka 97 (11.4 μm), Glacier AC38 (8.63 μm), and Betahealth (6.96 μm). Granule size greatly influenced gelatinization properties, with smaller granules showing higher onset, peak, and conclusion temperatures during gelatinization. Gelatinization temperatures significantly differed among samples, except in Betahealth. Amylose content strongly correlated with pasting properties, with Shikoku Hadaka 97 (10.4%) and Betahealth (8.75%) showing lower amylose content than Glacier AC38 (43.4%) and Dahyang (43.8%). Thus, differences in starch granule size, gelatinization properties, and pasting characteristics depended on cultivar, suggesting that these factors are important for selecting cultivars suitable for specific processing applications.

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高β-葡聚糖大麦品种Betahealth淀粉分离物的理化性质

研究了新开发的富含β-葡聚糖的大麦品种Betahealth淀粉的理化性质。该品种由Betaone （F1，四国Hadaka 97 × Glacier AC38）与Dahyang进行三交杂交，并评价其作为高β-葡聚糖食物补充剂的潜力。Betahealth的总成分分别为11.8%、1.06%、2.74%、3.66%、56.6%和12.3%，分别为蛋白质、灰分、粗脂肪、直链淀粉、淀粉和β-葡聚糖。亲本组成特征在不同发育品种间存在差异。淀粉平均粒径依次为：Dahyang （12.2 μm）、四国Hadaka 97 （11.4 μm）、Glacier AC38 （8.63 μm）、Betahealth （6.96 μm）。颗粒大小对糊化性能有很大影响，颗粒越小，糊化过程中的起始温度、峰值温度和结束温度越高。除Betahealth外，不同样品的糊化温度差异显著。直链淀粉含量与糊化性质密切相关，四国Hadaka 97（10.4%）和Betahealth（8.75%）的直链淀粉含量低于Glacier AC38（43.4%）和Dahyang（43.8%）。因此，淀粉颗粒大小、糊化特性和糊化特性的差异取决于品种，这表明这些因素对于选择适合特定加工应用的品种很重要。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds