Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Chemistry of Carbohydrates03:25

Chemistry of Carbohydrates

74.4K
Carbohydrates are an essential part of the diet in humans and animals. Grains, fruits, and vegetables are natural sources of carbohydrates that provide energy to the body, particularly through glucose, a simple sugar that is a component of starch and an ingredient in many staple foods. The stoichiometric formula (CH2O)n, where n is the number of carbons in the molecule represents carbohydrates. In other words, the ratio of carbon to hydrogen to oxygen is 1:2:1 in carbohydrate molecules. This...
74.4K
Introduction to Carbohydrates01:34

Introduction to Carbohydrates

13.1K
Carbohydrates, proteins, and fats are the primary macronutrients in the human diet. However, carbohydrates are the most favored source of energy in the body. They can be found in a wide variety of foods, including whole grains, fruit, and vegetables, in various forms, such as sugars, starch, and dietary fiber. Based on their structure, carbohydrates are classified into three main classes— monosaccharides, disaccharides, and polysaccharides. The body's cells can only utilize simple...
13.1K
Sugars as Energy Storage Molecules01:10

Sugars as Energy Storage Molecules

8.7K
Sugar (a simple carbohydrate) metabolism (chemical reactions) is a classic example of the many cellular processes that use and produce energy. Living things consume sugar as a major energy source because sugar molecules have considerable energy stored within their bonds. Consumed carbohydrates have their origins in photosynthesizing organisms like plants. During photosynthesis, plants use the energy of sunlight to convert carbon dioxide gas into sugar molecules, like glucose. Because this...
8.7K
Biosynthesis of Polysaccharides01:26

Biosynthesis of Polysaccharides

51
Polysaccharides such as glycogen and starch are synthesized from nucleoside diphosphate sugars, primarily uridine diphosphate glucose (UDPG) and adenosine diphosphate glucose (ADPG). These activated glucose donors act as key intermediates in carbohydrate metabolism and biosynthesis. UDPG primarily involves glycogen synthesis in animals and many bacteria, while ADPG plays a fundamental role in starch synthesis in plants and certain bacteria.UDPG is formed when glucose-1-phosphate reacts with...
51
What are Carbohydrates?01:44

What are Carbohydrates?

175.3K
Overview
175.3K
Basic Plant Anatomy: Roots, Stems, and Leaves02:27

Basic Plant Anatomy: Roots, Stems, and Leaves

59.8K
The primary organs of vascular plants are roots, stems, and leaves, but these structures can be highly variable, adapted for the specific needs and environment of different plant species.
59.8K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Anti-NMDAR and anti-MOG antibody double-positive encephalitis temporally associated with cytomegalovirus detection in cerebrospinal fluid: a case report.

Frontiers in immunology·2026
Same author

The relationship between starch digestion and glucagon-like peptide-1 secretion: implications for functional food design to improve glycemic control.

Critical reviews in food science and nutrition·2026
Same author

Structural transformation of high amylose corn starch in calcium chloride solutions: Role of calcium cation in modifying starch molecular chains.

International journal of biological macromolecules·2026
Same author

Assembly of resistant starch type 5 in two amylose matrices: effects of fatty acid chain length and matrix background on structural characteristics.

Food chemistry: X·2026
Same author

Evaluation of the relationship between Air Health Index and the risk of cardiovascular and cerebrovascular disease mortality in Huizhou City: a cross-sectional study.

BMJ public health·2026
Same author

Ameliorative Effects of Butyrylated Starch on Cognitive Dysfunction in d-Galactose-Induced Aging Mice: A Comparative Analysis with Exogenous Butyrate and Resistant Starch.

Journal of agricultural and food chemistry·2026

Related Experiment Video

Updated: Aug 13, 2025

Analysis and Specification of Starch Granule Size Distributions
08:46

Analysis and Specification of Starch Granule Size Distributions

Published on: March 4, 2021

5.2K

Highland Barley Starch: Structures, Properties, and Applications.

Jingjing Xie1, Yan Hong1,2,3,4, Zhengbiao Gu1,2,3

  • 1School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Foods (Basel, Switzerland)
|January 21, 2023
PubMed
Summary

Highland barley starch (HBS) offers unique properties for diverse applications. Research highlights its composition, structure, and stability, guiding future utilization in food and non-food industries.

Keywords:
applicationextractionhighland barley starchpropertiesstructure

More Related Videos

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
05:22

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support

Published on: January 25, 2022

3.7K
Metabolomic Analysis of Barley by Gas Chromatography/Mass Spectrometry
08:15

Metabolomic Analysis of Barley by Gas Chromatography/Mass Spectrometry

Published on: November 8, 2024

507

Related Experiment Videos

Last Updated: Aug 13, 2025

Analysis and Specification of Starch Granule Size Distributions
08:46

Analysis and Specification of Starch Granule Size Distributions

Published on: March 4, 2021

5.2K
Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
05:22

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support

Published on: January 25, 2022

3.7K
Metabolomic Analysis of Barley by Gas Chromatography/Mass Spectrometry
08:15

Metabolomic Analysis of Barley by Gas Chromatography/Mass Spectrometry

Published on: November 8, 2024

507

Area of Science:

  • Agricultural Science
  • Food Science
  • Biochemistry

Background:

  • Highland barley (HB) is a nutritious crop with significant health benefits and economic potential.
  • Starch is the primary component of HB, possessing unique structural and functional properties for various applications.

Purpose of the Study:

  • To review the current research on highland barley starch (HBS), covering isolation, composition, structure, properties, and applications.
  • To propose strategies for improved understanding and utilization of HBS.

Main Methods:

  • Literature review of existing research on HBS.
  • Analysis of HBS composition (amylopectin content), granule morphology, and crystalline structure (A-type).
  • Evaluation of HBS properties such as freeze-thaw stability, general stability, and solubility.

Main Results:

  • HBS amylopectin content ranges from 74% to 78%, potentially reaching 100% in specific varieties.
  • High-purity HBS can be obtained through milling, air classification, and wet extraction.
  • HBS exhibits excellent freeze-thaw stability, overall stability, and high solubility, making it suitable for various industries.

Conclusions:

  • HBS possesses desirable characteristics for widespread use in food and non-food sectors.
  • Digestibility varies among HB whole grain products, allowing selection for specific glycemic index targets.
  • Physicochemical modifications can further enhance the versatility of HBS structures and properties.