Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation

Waleed Al-Ansi; Bilal Mushtaq Sajid; Amer Ali Mahdi; Qais Ali Al-Maqtari; Abduqader Al-Adeeb; Aqsa Ahmed; Mingcong Fan; Yan Li; Haifeng Qian; Liu Jinxin; Li Wang

doi:10.1016/j.foodchem.2021.129665

Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation

Food Chem. 2021 Sep 15:356:129665. doi: 10.1016/j.foodchem.2021.129665. Epub 2021 Mar 23.

Authors

Affiliations

¹ School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen. Electronic address: ansiwaleed@yahoo.com.
² School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
³ Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
⁴ School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; Department of Biology, Faculty of Science, Sana'a University, Sana'a, Yemen.
⁵ School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
⁶ School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. Electronic address: wl0519@163.com.

PMID: 33813206
DOI: 10.1016/j.foodchem.2021.129665

Abstract

The influence of natural fermentation on the highlands barley starch chemical structure, morphological, physicochemical, and thermal properties was studied. The findings showed that fermentation had no impact on starch fine structure but it decreased the molecular-weight from 2.26 to 1.04 × 10⁸ g/mol in native highlands barley and after 72 h fermentation (FHB72) respectively. Also, it decreased amylopectin long-chains (B1 and B2) while increased short-chains. The intensity ratio of FT-IR at 995/1022 and 1047/1022 bands were found to be higher as the time of fermentation progressed, and the highest absorption-intensity at 3000-3600 cm^-1 and higher swelling capacity were noticed in the starch of FHB72. During fermentation, pasting peak, final and setback viscosities were decreased. Microscopically, granules with more pores, damaged, cracked, and no growth rings were found in starches isolated after 48 h and 72 h of fermentation. This study indicated that fermentation up to 72 h is an effective method to modify highlands barley starch.

Keywords: Highlands barley; Molecular-weight; Morphological properties; Natural fermentation.

MeSH terms

Amylopectin / chemistry
Amylopectin / metabolism
Amylose / chemistry
Fermentation
Hordeum / metabolism*
Microscopy, Confocal
Molecular Weight
Particle Size
Solubility
Spectroscopy, Fourier Transform Infrared
Starch / chemistry*
Viscosity

Substances

Starch
Amylose
Amylopectin