Highland barley starch (Qingke): Structures, properties, modifications, and applications
Mohammed Obadi1, Yajing Qi1, Bin Xu1
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
International Journal of Biological Macromolecules
|July 5, 2021
Summary
Highland barley starch (HBS) has unique properties making it valuable for food and industrial uses. This review covers HBS extraction, structure, properties, and applications, offering a guide for future research.
Area of Science:
- Agricultural Science
- Food Science
- Biochemistry
Background:
- Highland barley (HB) is a minor grain crop rich in starch (up to 65% of dry weight).
- HB starch (HBS) exhibits unique physical and chemical properties with significant industrial potential.
- HB is recognized for its nutritional and health benefits.
Purpose of the Study:
- To comprehensively review current research on Highland Barley Starch (HBS).
- To detail HBS extraction, composition, structure, properties, and modifications.
- To explore the diverse food and non-food applications of HBS.
Main Methods:
- Literature review of scientific publications on Highland Barley Starch.
- Analysis of research on HBS extraction and characterization techniques.
- Synthesis of data on HBS physicochemical properties, digestibility, and modifications.
Main Results:
- HBS possesses distinct structural and functional characteristics.
- Various methods exist for HBS extraction and modification.
- HBS demonstrates broad applicability in food and non-food sectors.
Conclusions:
- HBS is a versatile material with considerable potential for innovation.
- Further research into HBS properties and applications is warranted.
- This review serves as a foundational reference for HBS research and development.
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