Rheological behaviors, structural properties and freeze–thaw stability of normal and waxy genotypes of barley starch: a comparative study with mung bean, potato, and corn starches

다국어 초록 (Multilingual Abstract)

The rheological behaviors, structural propertiesand freeze-thaw stability of starch isolated from Tetoniabarley (Normal genotype, Reg. No. CV-334, PI 646199)and Transit barley (Waxy genotype, Reg. No. CV-348, PI660128) were investigated, along with other commonstarch sources for comparison. Transit barley starchshowed the highest loss tangents (tan d) during a frequencysweep test, which suggested a predominance of elasticproperties over viscous properties. However, the tan d ofTetonia barley starch was similar to that of potato starch,which indicated more solidity in comparison to Transitbarley starch. Transit barley starch had the highest gelatinizationtemperature and the lowest gelatinizationenthalpy (P\0.05). Moreover, Tetonia and Transit barleystarches displayed weak diffraction peak intensities byX-ray diffraction analysis. Additionally, Transit barleystarch showed the lowest % syneresis even when freeze–thawed up to five cycles (P\0.05). However, Tetoniabarley starch had the worst freeze–thaw stability(P\0.05), which was verified via scanning electronmicroscopy analysis of freeze–thawed starch gels. Theresults of present study indicate that barley starch can bepractically applied as a functional ingredient in somespecialty starchy foods.

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