Interactions between β-glucan and starch influence the health benefits of barley-based foods and barley brewing performance. Here, we characterized β-glucans from waxy and normal barley varieties and ...compared the effects of different β-glucans on the pasting and degradation of waxy and normal barley starches as well as the filterability of mashes from unmalted waxy and normal barley. Waxy barley Zangqing18 β-glucan displayed more compact micrographic features, higher molecular weight, larger particle size, higher thermal decomposition temperature and lower rheological viscosity than normal barley Zangqing2000 β-glucan. β-Glucan not only significantly decreased the pasting viscosities of waxy and normal starches but also lowered the pasting temperatures and peak times of normal starch, likely by inhibiting granule swelling and disrupting the integrity of the continuous phase. β-Glucan also decreased in vitro digestion extent of starch and increased the resistant starch. The unmalted waxy barley had a mash filtration rate much faster than normal barley because starch and β-glucan in waxy barley were rapidly and completely digested and formed more open filter passages. The effects of β-glucan on starch properties varied with the types and contents of β-glucans, whilst the types of starches showed more significant effects.
β-Glucan (Pubchem CID: 439262); Amylopectin (Pubchem CID: 439207); Starch (Pubchem CID: 156595876).
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Background and Objectives
High β‐glucan hull‐less barley (cv. Chifaa) was used in functional bread production. Its technological and nutritional properties were compared with the one produced from ...bread wheat flour.
Findings
Increasing levels of whole barley flour supplementation resulted in consistent increases in the Farinograph water absorption due to the high hydration capacity of β‐glucan in barley flour. Increasing whole barley flour supplementation levels had significant deteriorative effects on all of the bread quality characteristics probably due to dilution of gluten proteins. On the contrary, the mineral, β‐glucan, and phenolic contents and antioxidant capacities of breads supplemented with Chifaa were significantly higher than those of the bread produced from bread wheat.
Conclusion
The glycemic index (GI) of the bread supplemented with 60% barley flour (66.4) was medium while the GI of the 45% barley flour‐supplemented bread (70.1) was very close to the limit value of the medium GI. The lower GI of the barley flour‐supplemented breads might be attributed to their higher β‐glucan contents. The results indicated that 3 g of β‐glucan can be provided from barley flour‐supplemented bread (at 45% and 60%), which is the limit to bear health claim.
Significance and Novelty
The results of the present study indicated that high β‐glucan hull‐less barley can be used to produce functional breads with better nutritional properties. The findings of this study may provide insights that can contribute to the studies on functional foods.
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FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
•A polysaccharide was isolated from Cordyceps militaris cultivated on hull-less barley.•The heteropolysaccharide had a backbone of (1→2)-α-D-Manp.•The heteropolysaccharide was mainly branched at O-6 ...position by (1 → 2)-β-D-Galf.•The heteropolysaccharide had antioxidant and immunoregulation potentials.
A water-soluble neutral polysaccharide (SDQCP-1) was isolated from fruit bodies of Cordyceps militaris cultivated on hull-less barley. SDQCP-1 was composed of mannose, glucose and galactose in the mole ratio of 13.3:1.0:9.7, with an average molecular weight of 19.3 kDa. Based on results from methylation analysis, GC–MS and NMR, SDQCP-1 was elucidated to be a glucogalactomannan with a backbone composed of (1→2)-α-D-Manp (48.4 %) and (1 → 4)-β-D-Glcp (1.2 %) residues. Its side chains were branched at O-6 position of (1→2)-α-D-Manp mainly by (1 → 2)-β-D-Galf or (1 → 6)-α-D-Manp residues which were terminated mainly with α-D-Galf, α-D-Galp residues. Besides exhibiting a good antioxidant capacity with an ORACFL value of 24.7 mmol Trolox/g and a TEAC value of 202.4 μmol Trolox/g, SDQCP-1 also could stimulate macrophages to release NO, TNF-α, IL-6, and IL-10, and mainly induced M1 polarization of macrophages. The findings indicated that SDQCP-1, from C. militaris cultivated on hull-less barley, could be used as potential natural antioxidant and immunomodulator in functional foods or medicine.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Large A-type and small B-type starch granules separated from waxy and normal hull-less barley starches were investigated for their physicochemical properties. Hull-less barley starch granules were ...covered by a membrane composed mainly of phospholipids. Channels of waxy A- and B-type granules were rich in proteins and phospholipids. Compared with A-type starch, B-type starch exhibited higher specific surface area, volume and average diameter of mesopores. Waxy A-type granules exhibited the higher peak, breakdown, final and setback viscosity than did B-type granules, while normal A-type granules showed the lower peak, breakdown, final viscosity and the higher setback viscosity than did B-type granules. B-type starch gels with lower storage modulus exhibited a less elastic gel network structure and retrograded more slowly. Moreover, in vitro hydrolysis of starch showed that the B-type granules exhibited a higher hydrolysis extent and rate than the A-type granules in the first stage, which was consistent with higher initial α-amylase binding ability of B-type granules. The study showed that the A-type and B-type starch separated from waxy and normal hull-less barley exhibited very different physicochemical properties.
•Large A-type and small B-type starch from hull-less barley starch were separated.•The protein and lipid distribution on the granules were similar for A- and B-type starch.•B-type starch had higher specific surface area, volume and diameter of mesopores.•B-type starch exhibited a weaker gel network structure and retrograded more slowly.•B-type starch showed higher hydrolysis extent and rate at the first stage.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Waxy and non-waxy hull-less barley kernels and their isolated starches were irradiated under different microwave conditions (power 640, 720, and 800 W, time 60, 120 and 180 s). Changes in ...physicochemical properties were studied to investigate the effects of microwave irradiation (MWI) on in-kernel starches and isolated starches. For in-kernel starch, microwave reduced the ratio of 1047/1022 cm−1 wavelengths, gelatinization enthalpy (ΔHg) and relative crystallinity (RC), indicating that microwave of starch within the cells disrupted the crystalline regions. For isolated starch, microwave decreased the ratio of 1047/1022 cm−1 wavelengths but increased ΔHg of isolated starch, indicating that microwaving resulted in disruption of amorphous structure and an increase in the amount of remaining double helix structure. Moreover, viscosities of in-kernel starches decreased as microwave power and time increased, but this was not observed in isolated starches. Microwave treatment induced an enhancement of gelatinization temperature for non-waxy starches (NWS) but decreased in waxy starches (WS). Microwave had a greater effect for swelling power and solubility on in-kernel MWI-WS than MWI-WS, whereas the reverse results were found between in-kernel MWI-NWS and MWI-NWS. The results indicated that amylose plays a profound role in the properties of isolated and in-kernel starches during microwaving.
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•Microwave altered properties of isolated and in-kernel hull-less barley starches.•Disrupted crystalline region was greater in in-kernel starches.•Peak viscosity of in-kernel starches decreased as microwaving increased.•Amylose plays a profound role in the properties of microwaved starch.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
Background and objectives
Hull‐less barley provides health benefits, but it is not consumed widely because of its poor processing performance and eating quality of end products. In this study, ...cookies from 23 whole hull‐less barley varieties including waxy and ordinary types were prepared, and its nutritional composition, in vitro digestibility, and textural properties were evaluated.
Findings
Wide variations were observed in the properties of different cookies. Waxy cookies were higher in protein and β‐glucan contents (10.08% and 5.46%) than ordinary ones (8.27% and 3.83%, respectively), but lower in equilibrium concentration of hydrolysis (C∞), glycemic index (GI), rapidly digestible starch (RDS), and resistant starch (RS) contents which corresponded to its higher crystallinity and more number of crystalline peaks. Besides, waxy cookies tended to be more crispy, hard, and chewy than ordinary ones. Correlation analyses indicate that amylose and total starch positively influenced starch hydrolysis, but negatively affected cookie texture. Conversely, both protein and β‐glucan corresponded with a low estimated GI and high textural parameters.
Conclusions
Waxy cookies retained higher nutritional value and potential health benefits. Meanwhile, waxy cookies gained desirable sensory properties as well as ordinary ones.
Significance and novelty
The major components of barley grain significantly influenced the nutritional value, in vitro starch digestibility, and texture of 100% whole hull‐less barley cookies, and waxy type could be more beneficial to human health.
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FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
•Techno-functional properties investigated in barley and buckwheat incorporated pasta.•Highland crop incorporated pasta showed higher nutritional and acceptability profile.•Current research ...encourages exploring the possibility for utilizing highland crops.
In this study, nutritionally enhanced pasta was prepared with common wheat and supplemented with highland crops i.e. hull-less barley and buckwheat. Pasta samples were prepared using different ratios of hull-less barley and buckwheat from 0-40% and their nutritional, functional, phenolic, textural and organoleptic properties were evaluated. Pasta made by incorporating 40% of buckwheat flour in common wheat exhibited highest protein content (13.22 ± 0.24%) and total ash content (2.90 ± 0.10%) as compared to other prepared pasta formulations. The color evaluation showed that incorporation of these crop flour decreases the brightness and redness in pasta samples. Water activity recorded least in pasta prepared with 40% buckwheat flour incorporation i.e. 0.25 ± 0.04 aw. Addition of barley and buckwheat flour enhanced the phenolic and flavonoid content as compared to control pasta. Cooking loss of the 40% buckwheat flour substituted pasta was recorded as the highest (10.30%). Pasta prepared from barley and buckwheat flour incorporation has increase the optimum time of cooking in comparison to control pasta. As per the organoleptic results of the pasta samples, addition of barley and buckwheat shows positive effect on the color, texture, and taste of prepared pasta. Pasta prepared from 20% barley and 20% buckwheat each showed higher general acceptability. Hence hull-less barley and buckwheat seems very potential crops and their incorporation in making products like pasta enhanced product nutritional, antioxidant potential and many other essential nutrients which are required for maintaining healthy health.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Background and objectives
In order to study the quality changes of fresh hull‐less barley noodles (FHBN) during storage, the total plate count (TPC), cooking quality, color, texture, and moisture ...characteristic of FHBN were investigated at 0 hr, 6 hr, 12 hr, 18 hr, 24 hr, and 30 hr of storage at 25°C.
Findings
The FHBN deteriorated after storage for 24 hr (TPC was 1.4 × 106 CFU/g), while the fresh wheat noodles (FWN) deteriorated after 18 hr (TPC was 106 CFU/g). In addition, T21 and T22 in FWN were bigger than that in FHBN and the moisture in FWN was more easily lost. During the storage of FHBN, the cooking loss ratio and percentage of broken noodles increased significantly, while L* and aw decreased. The proportion of strongly bound water decreased, while the proportion of weakly bound water and free water increased. During the safe storage period, the hardness, springiness, gumminess, and chewiness showed a decline trend while the hardness and gumminess increased after deterioration.
Conclusions
Fresh hull‐less barley noodles had longer shelf life and better water‐holding capacity compared with FWN. The cooking quality, texture characteristics, and brightness reduced significantly during storage, and the increase in TPC, water loss, and migration were the main reason of this phenomenon.
Significance and novelty
The shelf life of FHBN and FWN stored at 25°C was compared, and the causes that resulted in the differences were analyzed. Through the correlation analysis, the reason for the decline in the quality of FHBN was obtained.
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FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
The effect of particle size of hull-less barley (HLB) bran DF on antioxidant and physicochemical properties was investigated. HLB bran and extracted DF was ground by regular and superfine grinding, ...their particle sizes were determined using laser diffraction method. The results showed that superfine grinding could significantly pulverize DF particles to micro-scale; the particle size distribution was close to a Gaussian distribution. The soluble DF in HLB bran was increased effectively with superfine grinding. Insoluble DF with submicron scale showed increased total phenolic content (TPC), DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP). With particle size reduction, the water retention capacity (WRC), swelling capacity (SC), oil binding capacity (OBC), and nitrite ion absorption capacity (NIAC) were significantly (p < 0.05) increased and the water holding capacity (WHC) had no significant change. A kind of health beneficial DF with higher soluble DF content, WRC, SC, OBC, NIAC and antioxidant activity was obtained using superfine grinding.
•Ultrafine grinding could effectively pulverize IDF particles to submicron scale.•Soluble DF in Qingke bran was increased significantly after superfine grinding.•Water retention and swelling capacities were increased upon superfine grinding.•Oil binding and nitrite ion absorption capacity were increased upon superfine grinding.•Antioxidant activities of Qingke IDF were increased after superfine grinding.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
•An alkali-extracted HBAX-25 from hull-less barley bran was characterized in detail.•The molecular and spectral properties of HBAX-25 were revealed fundamentally.•The structural basis of HBAX-25 was ...established and confirmed as an arabinoxylan.
An alkaline extractable arabinoxylan (HBAX-25) was fractionated from crude arabinoxylan (HBAX) obtained optimally in hull-less barley (Hordeum vulgare L. var. nudum Hook. f.) bran. Molecular properties and structural characterization of HBAX-25 were investigated thoroughly based on chemical composition of 8.31% (w/w) moisture and 87.57% (w/w) sugar with specifically few proteins (1.08%, w/w) and high arabinoxylans (82.46%, w/w). Data from monosaccharide composition indicated that HBAX-25 mainly consisted of arabinose (30.13 mol%) and xylose (51.55 mol%) with A/X ratio of 0.58, representative for arabinoxylans, which coincided with FT-IR results and was corroborated by methylation and NMR analyses, i.e., a relatively low-branched arabinoxylan composed of un-substituted (1,4-linked β-D-Xylp, 71.19%), mono-substituted (1,3,4-linked β-D-Xylp, 14.78%) and di-substituted (1,2,3,4-linked β-D-Xylp, 10.76%) xylose units as backbone via β-(1→4) linkages, with six possible branches or individuals included. Hence, a structural basis of HBAX-25 was established, which could have potential in food and other value-added applications capable of interpreting their physicochemical, functional and technological characteristics.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
