Effect of β-glucans with different molecular weights on pasting, rheological, texture properties, and in vitro digestibility of normal and waxy highland barley starches.

ABSTRACT: This study investigated the impact of low, medium, and high molecular weight β-glucans on physicochemical properties and in vitro digestibility of normal (NHBS) and waxy highland barley starches (WHBS). Results indicated that β-glucans with different molecular weights had varying effects on HBS properties. High molecular weight β-glucan (HBG) significantly increased the pasting temperature and gelatinization enthalpy of two HBS, and reduced the apparent viscosities. The firmness of NHBS was decreased after adding β-glucans, while the opposite result was observed in WHBS. Structural analysis showed HBG formed stronger interactions with two HBS, resulting in a more ordered structure. LF-NMR analysis revealed that β-glucans had water-binding capacities, and their interaction with water limite

SUBMITTER: Wang X 

PROVIDER: S-EPMC12664351 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature