Characterization and Comparison of Structure and Physicochemical Properties of Highland Barley Starch of Different Colors.

ABSTRACT: Domesticated highland barley is an important starch reserve and has differently colored grains, owing to different genotype backgrounds and cultivation environments. In this study, black, purple, blue, and yellow highland barley varieties were planted under the same cultivation conditions, and their starch distribution, structural characteristics, and physicochemical properties were analyzed. The apparent amylose content was highest in the purple variety (20.26%) and lowest in the yellow variety (18.58%). The different varieties had three subgroups and A-type crystalline structures, but the particle size and relative crystallinity (25.67-27.59%) were significantly different. In addition, the weight average molecular weight (6.72 × 10⁷ g/mol), area ratio of APs to AP_L

SUBMITTER: Han M 

PROVIDER: S-EPMC11765291 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature