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Barley Starch: Composition, Structure, Properties, and Modifications.

Fan Zhu1

  • 1School of Chemical Sciences, Univ. of Auckland, Private Bag 92019, Auckland, 1142, New Zealand.

Comprehensive Reviews in Food Science and Food Safety
|December 29, 2020
PubMed
Summary
This summary is machine-generated.

Barley starch, a major component of the grain, is crucial for food production. Understanding its properties and modifications enhances its value and supports barley as a sustainable crop.

Keywords:
Hordeum vulgare L.cluster structurecompositiongenetic mutantmodificationphysicochemical property

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Area of Science:

  • Agricultural Science
  • Food Science
  • Biochemistry

Background:

  • Barley (Hordeum vulgare L.) is primarily used for animal feed and malting.
  • Increasing interest exists in utilizing barley for human food production due to its high starch content (over 70%).
  • Barley starch properties, including gelatinization and retrogradation, significantly influence product quality.

Purpose of the Study:

  • To review recent advancements in understanding barley starch.
  • To explore the isolation, composition, structure, properties, and modifications of barley starch.
  • To discuss structure-function relationships for improved utilization and barley crop development.

Main Methods:

  • Literature review of recent scientific developments.
  • Analysis of studies on barley starch isolation and characterization.
  • Synthesis of information on starch components, physicochemical properties, and modifications.

Main Results:

  • Comprehensive summary of barley starch isolation and chemical/granular structure.
  • Detailed discussion of starch component structures and physicochemical properties.
  • Overview of various barley starch modifications and their structure-function relationships.

Conclusions:

  • Enhanced understanding of barley starch properties facilitates its utilization in food products.
  • Knowledge of structure-function relationships aids in developing value-added products from barley starch.
  • This review supports the further development of barley as a sustainable agricultural crop.