Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Structural and physicochemical properties of starch by barley cultivars

  • Kim, Hyun-Joo (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan Sik (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jihae (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Byong Won (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Yu-Young (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Jeon, Yong Hee (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Byoungkyu (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • Received : 2018.04.18
  • Accepted : 2018.05.23
  • Published : 2018.12.31
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Abstract

The objective of this study was to investigate the structural and physicochemical properties of starch by barely cultivars. Hwanggeumchal had a moisture content and ${\beta}$-glucan content of 12.02 and 6.23%, respectively. Hyegang had higher protein contents than those of the other cultivars. As a result of observing the particle size of starch, Hwanggeumchal and Hyegang had smaller particles of starch compared with the other cultivars at 15.7 and $15.9{\mu}m$, respectively. The analysis results on the content of damaged starch showed that Dahan and Hyegang had a damaged starch content of 1.14 and 1.20%, whereas Boseokchal and Hwanggeumchal were 0.76 and 0.49% respectively, showing low waxy cultivars. As for the content of amylose, the results show that Dahan and Hyegang had an amylose content of 37.07 and 37.75%, and Boseokchal and Hwanggeumchal were at 11.22 and 37.75%, respectively. As for the degree of amylopectin polymerization, all four cultivars had the highest degree of polymerization (DP) content of 13 - 24 at more than 54%, whereas the DP content ${\geq}37$ was the lowest at less than 5.35%. The results for the soluble and resistant starch content show that the content of soluble starch ranged from 93.90 to 95.76%, and resistant starch was 0.17 - 0.40%. After analyzing the gelatinization properties of barley starch, the value of the setback was low in Hwanggeumchal and Hyegang; thus, it is considered that the aging process of those cultivars will be slower than that of the others.

Keywords

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Fig. 1. Scanning electron micrographs (× 1,000) of starch by barley cultivars.

Table 1. Proximate composition (%) of barley by cultivars.

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Table 2. Damaged starch and amylose contents of starch by barley cultivars.

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Table 3. Amylopectin chain length distribution (%) of starch by barley cultivars.

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Table 4. Soluble and resistant starch contents of starch by barley cultivars.

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Table 5. Pasting characteristics of starch by barley cultivars.

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