Effect of Different Extraction Methods on Structure and Properties of Highland Barley Starch
The methods of water soaking,water soaking-ultrasonic,sodium hydroxide soaking,sodium hydrox-ide soaking-ultrasonic,sodium sulfite soaking and sodium sulfite soaking-ultrasonic were used to extract the high-land barley starch.The effects of different extraction methods on the structure and properties of the highland barley starch were explored.The results indicated that the extraction rates of the highland barley starch by six treatments were 32.47％,51.34％,44.46％,56.06％,43.47％and 53.69％,respectively.The extraction rate increased by 10％-20％after ultrasonic treatment.Ultrasonic treatment had no significant effect on the amylose content,color,transparency and crystal type of highland barley starch,however,it could significantly increase the solubility(1.57％-4.64％),viscosity(peak viscosity 317-1 561 mPa·s;trough viscosity 118-1 265 mPa·s),disintegra-tion value(183-297 mPa·s),retrogradation value(209-385 mPa·s),gelatinization time(0.17-0.73 min)and gelatinization temperature(0.63-1.25 ℃)of the highland barley starch.In addition,the effect of NaOH and Na2SO3 treatment on the starch was not changed when NaOH and Na2SO3 were treated with ultrasound.
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