Electron beam irradiation application for improving the multiscale structure and enhancing physicochemical and digestive properties of acetylated naked barley. (15th March 2023)

• Record Type: Journal Article
• Authors: Ge, Xiangzhen; Hu, Yayun; Shen, Huishan; Liang, Wei; Sun, Zhuangzhuang; Zhang, Xiuyun; Ospankulova, Gulnazym; Muratkhan, Marat; Kh, Kakimova Zhainagul; Li, Wenhao
• Is Part Of: Food chemistry. Volume 404:Part B(2023)
• Publication Date: 2023-03-15
• Subjects: Naked barley starch -- Electron beam irradiation -- Acetylation modification -- Molecular structure -- Physicochemical properties -- Digestive properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134674
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Electron beam (EB) pretreatment enhanced the acetylation degree of substitution. EB led to the molecular degradation and rearrangement of the acetylation starch. EB caused a decrease in pasting and thermal properties of acetylation starch. EB pretreatment made acetylation starch more resistant to enzyme attack. Abstract: The study used electron beam (EB) irradiation pretreatment to prepare acetylated (AC) naked barley starch. EB pretreatment enhanced the degree of substitution in acetylation from 0.027 to 0.109 %. The starch granules treated with EB and AC had a rough surface but maintained integrity. EB depolymerized the starch structure, providing opportunities for molecular rearrangement, thereby increasing the efficiency in the subsequent acetylation process. Therefore, EB pretreatment decreased AC starch amylose content (27.82 to 21.61 %), amylopectin molecular weight, relative crystallinity (31.04 to 26.23 %), short-range order, and increased amylose molecular weight comparing EB or AC-treated alone. These structural changes improve the properties of starch; thus, EB pretreatment reduced the thermal transition temperature, gelatinization enthalpy, pasting parameters, rapidly-digestible starch content (67.09–51.74 %), solubility, and improved content of slowly-digestible starch (23.82–36.65 %) and resistant starch (9.09–11.62 %). EB pretreatment can enhance efficiency and improve the structure and performance of acetylated modified starch.