Characterization And Application Of Native And Modificated Hulless Barley Starch

Starch is one of human energy resources and is also a part of polymer material of morden industry. Starches from different botanical resources perform varieties of functional properties. Meanwhile, native starch could be tailored through physical and chemical modifications to develop desirable properties to meet diverse industrial demands. This work focused on isolation and characterization of hulless barley origined starch, further to clarify modification mechanism and digestion of the acetylated starches. Based on the theoretical research, native and acetylated starches were applied into sausage and cosmetic product. The results show that:(1) Native hulless barley starch paste made by 4%(w/w) NaC1 solution showed the best stability with breakdown value 0 BU and setback value 22 BU, while buckwheat and wheat starch displayed 9 BU and 225 BU,45 BU and 133 BU, respectively. Transparency of hulless barley starch is 81.6%, higher than buckwheat, wheat and corn starch, but lower than potato starch. It reveals that hulless barley starch is suitable for application into meat, sauce and soup products.(2) Various functional properties of modificated starches were not proportional to the degree of substitution(DS). However, Interstructure of starch such as particle distribution and morphology, crystallinity and amylase content plays an important role in diverse performance. Among the modificated starches in this study, DS0.029 showed the largest content of B-type particle, highest crystallinity(27.1%) and lowest final viscosity(496 BU). While DS0.085 showed the lowest crystallinity(24.8%) and highest final viscosity(696 BU).(3) The digestibility of acetylated starch was decreased as DS increased. The resistance starch of native DS0.029, DS 0.059 and DS0.085 were 38.2%,39.2%?42.5% and 46.5%, respectively. In addition, Digestibility was affected by isolation methods and processing conditions such as pressure-heating measurement, refrigeration and microwave. DS0.085 revealed high hydrophilic affinity, low gelatinization temperature and high resistant starch content, exhibiting excellent processing properties and nutritious value.(4) Sausage added DS0.085 exhibited better water holding capacity and desirable texture properties. Native hulless barley starch was used in moisture cream as emulsifier and thickener, reducing addition of chemical emulsifier and enhancing shear stability.