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Articles

Structure, functionality, and digestibility of acetylated hulless barley starch

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Pages 1818-1828 | Received 06 Jan 2016, Accepted 31 Jul 2016, Published online: 20 Dec 2016

Figures & data

Figure 1. Morphology and particle size distribution of four starch granules. A: 10,000×; B: 3000×; C: 500×; and A: number ratio; B: volume ratio; C: surface area ratio, respectively.

Figure 1. Morphology and particle size distribution of four starch granules. A: 10,000×; B: 3000×; C: 500×; and A: number ratio; B: volume ratio; C: surface area ratio, respectively.

Figure 2. Molecular structure of four starches. A: XRD diffraction patterns; B: iodine binding analysis over wavelength scan of 500~800 nm; C: FTIR spectroscopy; D: deconvoluted FTIR spectroscopy from 1200 to 800 cm−1.

Figure 2. Molecular structure of four starches. A: XRD diffraction patterns; B: iodine binding analysis over wavelength scan of 500~800 nm; C: FTIR spectroscopy; D: deconvoluted FTIR spectroscopy from 1200 to 800 cm−1.

Figure 3. Thermal and pasting properties of four starches. A: Thermogram of gelatinization and retrogradation; B: Pasting curves measured by Brabender Viscograph.

Figure 3. Thermal and pasting properties of four starches. A: Thermogram of gelatinization and retrogradation; B: Pasting curves measured by Brabender Viscograph.

Table 1. Functional properties of four starches.

Table 2. In vitro enzymatic digestibility of four starches.

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