Structure, functionality, and digestibility of acetylated hulless barley starch

References

• Liu, Z.F.; Yao, Z.J.; Zhi, J.; Yu, C.Q.; Zhong, Z.M. Assessing Crop Water Demand and Deficit for the Growth of Spring Highland Barley in Tibet, China. Journal of Integrative Agriculture 2013, 12(3), 541–551.
   Web of Science ®Google Scholar
• Hadado, T.T.; Rau, D.; Bitocchi, E.; Papa, R. Genetic Diversity of Barley (Hordeum Vulgare L.) Landraces from the Central Highlands of Ethiopia: Comparison Between the Belg and Meher Growing Seasons Using Morphological Traits. Genetic Resources and Crop Evolution 2009, 56(8), 1131–1148.
   Google Scholar
• Gao, J.; Vasanthan, T.; Hoover, R. Isolation and Characterization of High-Purity Starch Isolates from Regular, Waxy, and High-Amylose Hulless Barley Grains. Cereal Chemistry 2009, 86(2), 157–163.
   Web of Science ®Google Scholar
• Colussi, R.; Halal, S.L.M.E.; Pinto, V.Z.; Bartz, J. Acetylation of Rice Starch in An Aqueous Medium for Use in Food. LWT–Food Science and Technology 2015, 62(2), 1076–1082.
   Web of Science ®Google Scholar
• Wu, Y.; Lin, Q.L.; Cui, T.; Xiao, H.X. Structural and Physical Properties of Starches Isolated from Six Varieties of Millet Grown in China. International Journal of Food Properties 2014, 17(10), 2344–2360.
   Web of Science ®Google Scholar
• Thirathumthavorn, D.; Trisuth, T. Gelatinization and Retrogradation Properties of Native and Hydroxypropylated Crosslinked Tapioca Starches with Added Sucrose and Sodium Chloride. International Journal of Food Properties 2008, 11(4), 858–864.
   Web of Science ®Google Scholar
• Singh, N.; Singh, J.; Kaur, L.; Sodhi, N.S.; Gill, B.S. Morphological, Thermal and Rheological Properties of Starches from Different Botanical Source. Food Chemistry 2003, 81(2), 219–231.
   Web of Science ®Google Scholar
• Ashogbon, A.O.; Akintayo, E.T. Recent Trend in the Physical and Chemical Modification of Starches from Different Botanical Sources. Starch/Stärke 2014, 66(1–2), 41–57.
   Web of Science ®Google Scholar
• Diop, C.I.K.; Li, H.L.; Xie, B.J.; Shi, J. Impact of the Catalytic Activity of Iodine on the Granule Morphology, Crystalline Structure, Thermal Properties and Water Solubility of Acetylated Corn (Zea Mays) Starch Synthesized Under Microwave Assistance. Industrial Crops and Products 2011, 33(2), 302–309.
   Web of Science ®Google Scholar
• Sánchez-Rivera, M.M.; Almanza-Benitez, S.; Bello-Perez, L.A. Acetylation of Banana (Musa Paradisiaca L.) and Corn (Zea Mays L.) Starches Using a Microwave Heating Procedure and Iodine As Catalyst: II. Rheological and Structural Studies. Carbohydrate Polymers 2013, 92(2), 1256–1261.
   PubMed Web of Science ®Google Scholar
• Yu, S.X.; Mu, T.H.; Zhang, M.; Ma, M.M.; Zhao, Z.K. Effects of Retrogradation and Further Acetylation on the Digestibility and Physicochemical Properties of Purple Sweet Potato Flour and Starch. Starch/Stärke 2015, 67(9–10), 892–902.
   Web of Science ®Google Scholar
• Yadav, D.K.; Patki, P.E. Effect of Acetyl Esterification on Physicochemical Properties of Chick Pea (Cicer Arietinum L.) Starch. Food Science and Technology 2015, 52(7):4176–4185.
   Web of Science ®Google Scholar
• Singh, H.; Sodhi, N.S.; Singh, N. Structure and Functional Properties of Acetylated Sorghum Starch. International Journal of Food Properties 2012, 15(1–2), 312–325.
   Web of Science ®Google Scholar
• Bartz, J.; Goebel, J.T.; Giovanaz, M.A.; Zavareze, E.D.A. Acetylation of Barnyard Grass Starch with Acetic Anhydride Under Iodine Catalysis. Food Chemistry 2015, 178, 236–242.
   PubMed Web of Science ®Google Scholar
• Halal, S.L.M.; Collssi, R.; Pinto, V.Z.; Bartz, J. Structure. Morphology and Functionality of Acetylated and Oxidised Barley Starches. Food Chemistry 2015, 168, 247–256.
   Google Scholar
• Rodriguez, H.M.P.; Acevedo, E.A.; Montealvo, G.M. Effect of Acid Treatment on the Physicochemical and Structural Characteristics of Starches from Different Botanical Sources. Starch/Stärke 2012, 64(2), 115–125.
   Web of Science ®Google Scholar
• Utrilla-Coello, R.G.; Rodriguez-Huezo, M.E.; Carrillo-Navas, H. In Vitro Digestibility, Physicochemical, Thermal and Rheological Properties of Banana Starches. Carbohydrate Polymers 2014, 101, 154–162.
   PubMed Web of Science ®Google Scholar
• Huang, J.R.; Henk, A.S.; Jeroen, J.G. Physicochemical Properties and Amylopectin Chain Profiles of Cowpea, Chickpea and Yellow Pea Starches. Food Chemistry 2007, 101(4), 1338–1345.
   Web of Science ®Google Scholar
• Zhang, H.X.; Zhang, W.X.; Xu, C.Z. Studies on the Rheological and Gelatinization Characteristics of Waxy Wheat Flour. International Journal of Biological Macromolecules 2014, 64, 123–129.
   PubMed Web of Science ®Google Scholar
• Liu, Y.; Chen, W.Y.; Chen, C.; Zhang, J. Physicochemical Property of Starch-Soluble Dietary Fiber Conjugates and Their Resistance to Enzymatic Hydrolysis. International Journal of Food Properties 2015, 18(11), 2457–2471.
   Web of Science ®Google Scholar
• Li, G.L.; Zeng, J.; Gao, H.Y.; Li, X.H. Characterization of Phosphate Monoester Resistant Starch. International Journal of Food Properties 2011, 14(5), 978–987.
   Web of Science ®Google Scholar
• Wang, S.J.; Wang, J.R.; Zhang, W.; Li, C.L.; Yu, J.L. Molecular Order and Functional Properties of Starches from Three Waxy Wheat Varieties Grown in China. Food Chemistry 2015, 181, 43–50.
   PubMed Web of Science ®Google Scholar
• Ambigaipalan, P.; Hoover, R.; Donner, E.; Liu, Q. Starch Chain Interactions Within the Amorphous and Crystalline Domains of Pulse Starches During Heat-Moisture Treatment at Different Temperatures and Their Impact on Physicochemical Properties. Food Chemistry 2014, 143, 175–184.
   PubMed Web of Science ®Google Scholar
• Cai, J.W.; Cai, C.H.; Man, J.M.; Xu, B.; Wei, C.X. Physicochemical Properties of Ginkgo Kernal Starch. International Journal of Food Properties 2015, 18(2), 380–391.
   Web of Science ®Google Scholar
• Valencia, G.A.; Moraes, L.C.F.; Lourengo, R.V. Physicochemical Properties of Maranta (Maranta Arundinacea L.) Starch. International Journal of Food Properties 2015, 18(9), 1990–2001.
   Web of Science ®Google Scholar
• Yu, X.R.; Yu, H.; Zhang, J.; Shao, S.S.; Zhou, L.; Xiong, F.; Wang, Z. Comparison of Endosperm Starch Granule Development and Physicochemical Properties of Starched from Waxy and Non-Waxy Wheat. International Journal of Food Properties 2015, 18(11), 2409–2421.
   Web of Science ®Google Scholar
• Xu, S.S.; Zhang, L.B.; Li, B.; Li, J.; Zhou, B.; Yan, J.J.; Song, R.K. Preparation and Physical Characteristics of Resistant Starch (Type 4) in Acetylated Indica Rice. Food Chemistry 2012, 134, 149–154.
   Web of Science ®Google Scholar
• Miao, M.; Xiong, S.S.; Jiang, B.; Jiang, H.; Cui, S.W.; Zhang, T. Dual-Enzymatic Modification of Maize Starch for Increasing Slow Digestion Property. Food Hydrocolloids 2014, 38, 180–185.
   Web of Science ®Google Scholar
• Miao, M.; Li, R.; Huang, C.; Ye, F.; Jiang, B.; Zhang, T. Structural Modification and Characterisation of a Sugary Maize Soluble Starch Particle after Enzyme Treatment. Carbohydrate Polymers 2015, 122, 101–107.
   PubMed Web of Science ®Google Scholar
• Zheng, Y.; Zhang, H.X.; Yao, C.; Hu, L.L.; Peng, Y.J.; Shen, J. Study on Physicochemical and in-Vitro Enzymatic Hydrolysis Properties of Ginkgo (Ginkgo Biloba) Starch. Food Hydrocolloids 2015, 48, 312–319.
   Web of Science ®Google Scholar
• Zhang, P.Y.; Hamaker, B.R. Banana Starch Structure and Digestibility. Carbohydrate Polymers 2012, 87(2), 1552–1558.
   Web of Science ®Google Scholar
• Qian, J.Y.; Kuhn, M. Evaluation on Gelatinization of Buckwheat Starch: A Comparative Study of Brabender Viscoamylography, Rapid Visco-Analysis, and Differential Scanning Calorimetry. European Food Research and Technology 1999, 29(3), 277–280.
   Web of Science ®Google Scholar
• Yao, W.R.; Liu, C.G.; Xi, X.J.; Wang, H.Y. Impact of Process Conditions on Digestibility of Pea Starch. International Journal of Food Properties 2010, 13(6), 1355–1363.
   Web of Science ®Google Scholar
• Suma, F.S.; Urooj, A. Isolation and Characterization of Starch from Pearl Millet (Pennisetum Typhoidium) Flours. International Journal of Food Properties 2015, 18(12), 2675–2687.
   Web of Science ®Google Scholar
• Mar, N.N.; Umemoto, T.; Akmar, S.N.; Maziah, M. Chain Length Distribution of Amylopectin and Physicochemical Properties of Starch in Myanmar Rice Cultivars. International Journal of Food Properties 2015, 18(8), 1719–1730.
   Web of Science ®Google Scholar
• Kiatponglarp, W.; Tongta, S.; Rolland-Sabate, A.; Buleon, A. Crystallization and Chain Reorganization of Debranched Rice Starches in Relation to Resistant Starch Formation. Carbohydrate Polymers 2015, 122, 108–114.
   PubMed Web of Science ®Google Scholar
• Menon, R.; Padmaja, G.; Sajeev, M.S. Ultrastructural and Starch Digestibility Characteristics of Sweet Potato Spaghetti: Effects of Edible Gums and Fibers. International Journal of Food Properties 2015, 18(6), 1231–1247.
   Web of Science ®Google Scholar