Characterization and Comparison of Structure and Physicochemical Properties of Highland Barley Starch of Different Colors
Domesticated highland barley is an important starch reserve and has differently colored grains, owing to different genotype backgrounds and cultivation environments. In this study, black, purple, blue, and yellow highland barley varieties were planted under the same cultivation conditions, and their...
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MDPI AG
2025-01-01
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| author | Mengru Han Xiongying Zhang Honglu Wang Jiayue Zhou Meijin Liu Xirong Zhou Aliaksandr Ivanistau Qinghua Yang Baili Feng |
| author_facet | Mengru Han Xiongying Zhang Honglu Wang Jiayue Zhou Meijin Liu Xirong Zhou Aliaksandr Ivanistau Qinghua Yang Baili Feng |
| author_sort | Mengru Han |
| collection | DOAJ |
| description | Domesticated highland barley is an important starch reserve and has differently colored grains, owing to different genotype backgrounds and cultivation environments. In this study, black, purple, blue, and yellow highland barley varieties were planted under the same cultivation conditions, and their starch distribution, structural characteristics, and physicochemical properties were analyzed. The apparent amylose content was highest in the purple variety (20.26%) and lowest in the yellow variety (18.58%). The different varieties had three subgroups and A-type crystalline structures, but the particle size and relative crystallinity (25.67–27.59%) were significantly different. In addition, the weight average molecular weight (6.72 × 10<sup>7</sup> g/mol), area ratio of APs to AP<sub>L</sub> (2.88), relative crystallinity (27.59%), and 1045/1022 (0.730 cm<sup>−1</sup>) of starch were higher in yellow highland barley (YHB), forming a stable particle structure and increasing the Tp and PV of its starch. A cluster heat map showed that starches from differently colored highland barley vary in fine structure, water solubility, swelling power, and thermal and pasting properties. This study provides a reference for the high-quality breeding of colored highland barley and its utilization in food and non-food industries. |
| format | Article |
| id | doaj-art-829a515e10ad4074a4d65849446ce9f4 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-829a515e10ad4074a4d65849446ce9f42025-01-24T13:32:47ZengMDPI AGFoods2304-81582025-01-0114218610.3390/foods14020186Characterization and Comparison of Structure and Physicochemical Properties of Highland Barley Starch of Different ColorsMengru Han0Xiongying Zhang1Honglu Wang2Jiayue Zhou3Meijin Liu4Xirong Zhou5Aliaksandr Ivanistau6Qinghua Yang7Baili Feng8College of Agronomy, Northwest A&F University, Yangling 712000, ChinaCollege of Agronomy, Northwest A&F University, Yangling 712000, ChinaCollege of Agronomy, Northwest A&F University, Yangling 712000, ChinaCollege of Agronomy, Northwest A&F University, Yangling 712000, ChinaGannan Tibetan Autonomous Prefecture Agricultural Science Research Institute, Hezuo 747000, ChinaGannan Tibetan Autonomous Prefecture Agricultural Science Research Institute, Hezuo 747000, ChinaBelarusian State Agricultural Academy, 213407 Gorki, BelarusCollege of Agronomy, Northwest A&F University, Yangling 712000, ChinaCollege of Agronomy, Northwest A&F University, Yangling 712000, ChinaDomesticated highland barley is an important starch reserve and has differently colored grains, owing to different genotype backgrounds and cultivation environments. In this study, black, purple, blue, and yellow highland barley varieties were planted under the same cultivation conditions, and their starch distribution, structural characteristics, and physicochemical properties were analyzed. The apparent amylose content was highest in the purple variety (20.26%) and lowest in the yellow variety (18.58%). The different varieties had three subgroups and A-type crystalline structures, but the particle size and relative crystallinity (25.67–27.59%) were significantly different. In addition, the weight average molecular weight (6.72 × 10<sup>7</sup> g/mol), area ratio of APs to AP<sub>L</sub> (2.88), relative crystallinity (27.59%), and 1045/1022 (0.730 cm<sup>−1</sup>) of starch were higher in yellow highland barley (YHB), forming a stable particle structure and increasing the Tp and PV of its starch. A cluster heat map showed that starches from differently colored highland barley vary in fine structure, water solubility, swelling power, and thermal and pasting properties. This study provides a reference for the high-quality breeding of colored highland barley and its utilization in food and non-food industries.https://www.mdpi.com/2304-8158/14/2/186highland barleygrain colorstarchstructural properties |
| spellingShingle | Mengru Han Xiongying Zhang Honglu Wang Jiayue Zhou Meijin Liu Xirong Zhou Aliaksandr Ivanistau Qinghua Yang Baili Feng Characterization and Comparison of Structure and Physicochemical Properties of Highland Barley Starch of Different Colors Foods highland barley grain color starch structural properties |
| title | Characterization and Comparison of Structure and Physicochemical Properties of Highland Barley Starch of Different Colors |
| title_full | Characterization and Comparison of Structure and Physicochemical Properties of Highland Barley Starch of Different Colors |
| title_fullStr | Characterization and Comparison of Structure and Physicochemical Properties of Highland Barley Starch of Different Colors |
| title_full_unstemmed | Characterization and Comparison of Structure and Physicochemical Properties of Highland Barley Starch of Different Colors |
| title_short | Characterization and Comparison of Structure and Physicochemical Properties of Highland Barley Starch of Different Colors |
| title_sort | characterization and comparison of structure and physicochemical properties of highland barley starch of different colors |
| topic | highland barley grain color starch structural properties |
| url | https://www.mdpi.com/2304-8158/14/2/186 |
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