Study On Craft Nature And Chemical Composition Of Highland Barley Starch And Protein

Starch and protein were separated from highland barley (hulless barley) from Qingzang highland and by means of Scanning electron microscope (SEM), X-ray diffraction (X-RD), differential scanning caiorimetry(DSC), BRABENDER viscosity analyzer, granule size analyzer, material property determination analyzer and amino acid analyzer and ordinary physicochemical analytical methods, chemical composition and craft nature of highland barley starches and proteins were studied in this paper. Also this study contrasted to wheat. The main results were as follows:(1) Analysis of the starch composition showed: amylose content from highland barley starch was 22.78% and amylose content from wheat starch wad 26.43%.(2) Particle structure analysis indicated: of the highland barley starch particle properties, SEM showed that most were round, a few were elliptical. The sizes were uniform and small particles were lesser. Average diameters of starch granules were 19.263 m and X-ray showed type A. Sharp and light-micrographs in polarized mode were clear, a few presented the shape of "X". Compared with the highland barley starch particles, wheat starches were with the smooth surface and the shape of elliptical. The smaller starch particles were more and there existed some pores on the surfaces of bigger particles. Average diameters were 29.772 m and X-ray also showed type A and light-micrographs in polarized mode were not clear and some presented the shape of "X" or askew "+". Very small particle did not see "+".(3)In addition, analysis of nature craft showed as follows:the highland barley starch and wheat starch gelatinization ranged from 55.41 °C to 78.49"C, and wheat starch gelatinization was 53.04°C -76.08'C.These two starch pastes' viscosities increased with increase of starch concentration and ion concentration, and reduced with increase of temperature, rotation speed and thermodynamic activity time. They were affected by pH without rule. But wheat starches were influenced too much by foregoing factors. These two starch gel strengthes increased with increase of starch concentration-. But at the same requirement, the wheat starch gel strength was greater then highland barley starch.The highland barley starch light transmittance ratio was greater, the subsidence function, freeze-thawed stability, cold stability, thermal stability and solubility were better, but swelling power was weaker then wheat starch.