Nutritional Quality and Starch Gelatinization Characteristics of Main Highland Barley Cultivars from Qinghai and Tibet
Highland barley is a high-quality raw material for developing nutritious and healthy foods. In order to study the influence of various factors such as cultivars and origin on the nutritional quality and processing characteristics of highland barley, this paper collected 30 highland barley cultivars...
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The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020156 |
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| author | Qian WANG Yanan TONG Lili WANG Bin DANG Kunlun WU Xijuan YANG Fengzhong WANG Liya LIU |
| author_facet | Qian WANG Yanan TONG Lili WANG Bin DANG Kunlun WU Xijuan YANG Fengzhong WANG Liya LIU |
| author_sort | Qian WANG |
| collection | DOAJ |
| description | Highland barley is a high-quality raw material for developing nutritious and healthy foods. In order to study the influence of various factors such as cultivars and origin on the nutritional quality and processing characteristics of highland barley, this paper collected 30 highland barley cultivars from Qinghai and Tibet, the primary producing areas of highland barley in China, to explore the variations in main nutritional composition and starch gelatinization characteristics. The results revealed significant variations in the nutritional composition of different highland barley samples. The contents of vital functional factors such as β-glucan, arabinoxylan (AX), and total phenols ranged from 3.74% to 6.54%, 5.63% to 11.51%, and 1.90 to 4.24 mg/g, respectively. Additionally, a highly significant negative correlation (P<0.01) was observed between the content of β-glucan and the total phenols. Furthermore, the cultivars also significantly influenced the starch gelatinization characteristics (P<0.05), with the peak viscosity of starch ranging from 468.67 to 4844.67 cP and the gelatinization temperature ranging from 66.30 to 86.85 ℃. The principal component analysis reduced the 15 indicators of nutritional components and pasting properties to 5 principal components, revealing that pasting properties, non-starch polysaccharides, AX, starch, and β-glucan played important roles in the quality evaluation of highland barley. Cluster analysis identified 12 highland barley varieties with high β-glucan (ranging from 5.62% to 6.54%), 11 with high AX (ranging from 10.37% to 11.51%), 1 with high total phenol (4.24 mg/g), and 10 with high pasting temperature (ranging from 81.05 to 86.85 ℃). Xining Chaiqing No.1 with the characteristics of high β-glucan, high AX, high gelatinization temperature, and moderate total phenolic content, may have advantages in the development of functional food with high activity and low glycemic index (GI). |
| format | Article |
| id | doaj-art-0d51d0dfb8424944b22d17ad7fecbb5a |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-0d51d0dfb8424944b22d17ad7fecbb5a2025-01-10T06:49:17ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-01-0146133334210.13386/j.issn1002-0306.20240201562024020156-1Nutritional Quality and Starch Gelatinization Characteristics of Main Highland Barley Cultivars from Qinghai and TibetQian WANG0Yanan TONG1Lili WANG2Bin DANG3Kunlun WU4Xijuan YANG5Fengzhong WANG6Liya LIU7Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaQinghai Academy of Agricultural and Forestry Sciences, Xining 810016, ChinaQinghai Academy of Agricultural and Forestry Sciences, Xining 810016, ChinaQinghai Academy of Agricultural and Forestry Sciences, Xining 810016, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaHighland barley is a high-quality raw material for developing nutritious and healthy foods. In order to study the influence of various factors such as cultivars and origin on the nutritional quality and processing characteristics of highland barley, this paper collected 30 highland barley cultivars from Qinghai and Tibet, the primary producing areas of highland barley in China, to explore the variations in main nutritional composition and starch gelatinization characteristics. The results revealed significant variations in the nutritional composition of different highland barley samples. The contents of vital functional factors such as β-glucan, arabinoxylan (AX), and total phenols ranged from 3.74% to 6.54%, 5.63% to 11.51%, and 1.90 to 4.24 mg/g, respectively. Additionally, a highly significant negative correlation (P<0.01) was observed between the content of β-glucan and the total phenols. Furthermore, the cultivars also significantly influenced the starch gelatinization characteristics (P<0.05), with the peak viscosity of starch ranging from 468.67 to 4844.67 cP and the gelatinization temperature ranging from 66.30 to 86.85 ℃. The principal component analysis reduced the 15 indicators of nutritional components and pasting properties to 5 principal components, revealing that pasting properties, non-starch polysaccharides, AX, starch, and β-glucan played important roles in the quality evaluation of highland barley. Cluster analysis identified 12 highland barley varieties with high β-glucan (ranging from 5.62% to 6.54%), 11 with high AX (ranging from 10.37% to 11.51%), 1 with high total phenol (4.24 mg/g), and 10 with high pasting temperature (ranging from 81.05 to 86.85 ℃). Xining Chaiqing No.1 with the characteristics of high β-glucan, high AX, high gelatinization temperature, and moderate total phenolic content, may have advantages in the development of functional food with high activity and low glycemic index (GI).http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020156highland barleynutritional qualitygelatinization characteristicsprincipal component analysiscluster analysis |
| spellingShingle | Qian WANG Yanan TONG Lili WANG Bin DANG Kunlun WU Xijuan YANG Fengzhong WANG Liya LIU Nutritional Quality and Starch Gelatinization Characteristics of Main Highland Barley Cultivars from Qinghai and Tibet Shipin gongye ke-ji highland barley nutritional quality gelatinization characteristics principal component analysis cluster analysis |
| title | Nutritional Quality and Starch Gelatinization Characteristics of Main Highland Barley Cultivars from Qinghai and Tibet |
| title_full | Nutritional Quality and Starch Gelatinization Characteristics of Main Highland Barley Cultivars from Qinghai and Tibet |
| title_fullStr | Nutritional Quality and Starch Gelatinization Characteristics of Main Highland Barley Cultivars from Qinghai and Tibet |
| title_full_unstemmed | Nutritional Quality and Starch Gelatinization Characteristics of Main Highland Barley Cultivars from Qinghai and Tibet |
| title_short | Nutritional Quality and Starch Gelatinization Characteristics of Main Highland Barley Cultivars from Qinghai and Tibet |
| title_sort | nutritional quality and starch gelatinization characteristics of main highland barley cultivars from qinghai and tibet |
| topic | highland barley nutritional quality gelatinization characteristics principal component analysis cluster analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020156 |
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