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Assessing the influences of β-glucan on highland barley starch: Insights into gelatinization and molecular
Liang Li1, Fei Pan2, Xuezhi Tian3
1College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China,; Food Science College, Tibet Agriculture & Animal Husbandry University, The Provincial and Ministerial co-founded collaborative innovation center for R&D in Tibet characteristic Agricultural and Animal Husbandry resources, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, Tibet, China.
Abstract:
Developing highland barley products is complex, possibly due to the presence of β-glucan in highland barley. This study aims to investigate the impact of β-glucan on the physicochemical properties, microstructure, and molecular interactions of highland barley starch (HBS) during gelatinization and aging. Increasing the β-glucan content significantly reduced peak viscosity, setback viscosity, and breakdown viscosity, indicating altered gelatinization behavior. The β-glucan content increase caused a significant drop in peak viscosity. With 20% β-glucan addition, it reduced by 883 mPa·s, nearly 38%. Rheological analysis showed a transition from a solid-like to a liquid-like texture or quality, ultimately leading to a shear-thinning behavior. Fourier-transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) confirmed the interaction between HBS and β-glucan via intermolecular hydrogen bonding, promoting the formation of double helical structures in starch. These findings provide a deeper understanding of the role of β-glucan in the processing of highland barley, highlighting its influence on the starch's properties.
