Physicochemical,morphological, and thermal properties of starches separated from bulbs of four Chinese lily cultivars

The starches separated from bulbs of four different lily cultivars (Lanzhou, Pinglu, Yixing‐1, and Yixing‐2) were investigated for physicochemical, morphological, crystalline, and thermal properties. AM content of lily bulbs starches from different cultivars ranged from 19.46 to 25.17%. The swelling power of starches ranged between 14.4 and 21.3 g/g, and the solubility ranged from 8.92 and 16.6% at the temperature of 85°C. Four cultivars of lily starches paste had excellent transparency and the transmittance value of Lanzhou lily as high as 54.7%. The transmittance of the gelatinized aqueous starch suspensions, from all lily cultivars, decreased with increase in storage period. The shape of starch granules varied from triangular to cylindrical and XRD of four lily starches all showed B‐type pattern. The transition temperatures and enthalpy of gelatinization (ΔH_gel) were determined using DSC. T_p varied from 62.52 to 65.25°C. Pinglu lily starch showed the highest ΔH_gel and gelatinization range (T_c–T_o) index among starches from four different lily cultivars.     

DSC enthalpic transitions during starch gelatinisation in excess water,dilute sodium chloride and dilute sucrose solutions

BACKGROUND: Starch phase transition characteristics were studied by pre‐treating starch samples in excess water, dilute sodium chloride and dilute sucrose solutions and subjecting them to differential scanning calorimetry (DSC). Unmodified maize, wheat and potato starches were held at specific temperatures between 30 and 90 °C for 30 min and promptly cooled to 25 °C. Treated samples were then analysed in situ by DSC. RESULTS: It was found that the progression of the phase transition behaviour differed among the three starches and was dependent on the solvent. It was also revealed that phase transition‐related enthalpic changes started to occur at low temperatures and that this process involved a continuous sequence of structural changes, resulting in progressive differences in endothermic patterns from low to high temperatures. CONCLUSION: These findings are in agreement with recent evidence suggesting that starch gelatinisation occurs over a wider temperature range rather than as a sudden order–disorder transition taking place within a narrow temperature range. The phase transition mechanism is determined by starch type and solvent combination. Copyright © 2009 Society of Chemical Industry     

Composition and properties of starches from Virginia‐grown kabuli chickpea (Cicer arietinum L.) cultivars

Composition and properties of seeds and starches from five Virginia‐grown kabuli chickpea cultivars were investigated. The seeds had the average weight of 4.48 g per 10 g and volume of 641.2 mm³, and were rich in carbohydrate with starch as a principal constituent (59.2–70.9%). Resistant starch accounted for 7.7–10.4% of the total starch content. The composition and properties of the starches among the five cultivars were significantly different (P ≤ 0.05). All starches had a C‐type crystalline structure. The degree of crystallinity ranged from 21.1% to 27.4%, gelatinisation temperature from 7.97 to 11.2 °C and gelatinisation enthalpies from 2.18 to 3.76 J g^?1, and water absorption capacities from 90.7% to 117.5%. Different shapes and granule sizes were observed. Molecular weight of amylopectin was in the range of 6.35 × 10⁸–11.6 × 10⁸ Da. Cultivar ‘HB‐14’ was superior to the other cultivars, when combining larger seed size, higher resistant starch level and better properties.     

Effects of time/temperature treatments on potato (Solanum tuberosum) starch: a comparison of isolated starch and starch in situ

Previously, time/temperature treatments of starch have been performed mainly on starch/water systems. In this study the same time/temperature treatments were applied to starch/water systems and to potato starch in situ. Two potato varieties (Solanum tuberosum cultivars Asterix and Bintje) were used. The effect of time/temperature treatments on gelatinisation behaviour was evaluated using differential scanning calorimetry (DSC). A blanching process was simulated by heating samples to 74 °C and then cooling them to 6 °C. A DSC scan showed that starch was completely gelatinised after this treatment. Retrogradation of amylopectin increased during storage at 6 °C from 0 to 24 h after blanching. Annealing of starch, with the aim of altering cooking properties, was performed by heating samples to temperatures below the gelatinisation onset temperature. Treating samples at 50 °C for 24 h caused a shift in gelatinisation onset temperature of 11–12 °C for isolated starch and 7–11 °C for in situ samples. The extent of the annealing effect depended on the difference between onset and annealing temperatures, and prolonged treatment time increased the effect. Starch/water systems and tissue samples behaved similarly when exposed to time/temperature treatments. The most apparent difference was the shift of gelatinisation to higher temperatures in tissue samples. Copyright © 2003 Society of Chemical Industry     

Effects of Heating,Vacuum Drying and Steeping on Gelatinization Properties and Dynamic Viscoelasticity of Various Starches

Starches having A‐ and B‐type X‐ray diffraction patterns (A‐ and B‐type starches) were modified by heating at 120 °C for 2 h (HT), vacuum drying at room temperature for 20 h (VD) and steeping at 50 °C for 20 h (ST). The properties of starches were compared using differential scanning calorimetry (DSC) and dynamic viscoelasticity behavior during heat processing (G' behavior). As observed by DSC, HT rarely changed the gelatinization properties for A‐type starches, but decreased the gelatinization temperatures and enthalpies (ΔH) for B‐type starches. A shift of the X‐ray diffractograms from B‐type to A‐type patterns was not detected after HT. Similar changes in gelatinization properties were observed for B‐type starches after VD. ST increased the gelatinization temperatures and also narrowed the gelatinization temperature range irrespective of crystal type. Both HT and VD decreased the peak temperature (T_p) in G' behavior and increased the peak G' value for B‐type starches. ST increased T_p and also decreased the peak G' value irrespective of starch crystal type. G' values after reaching T_p — which indicate the viscoelasticity of the swollen starch granules without breakdown — showed significant increases only for B‐type starches after HT.     

The Application of Different Physical Approaches for The Description of Structural Features in Wheat and Rye Starches. A DSC Study

Starches isolated from wheat (Rapoport's variety) at different stages of maturation and from completely maturated rye (Viatka‐2 variety) were investigated in excess of water and in 0.6 M KCl using high sensitivity differential scanning microcalorimetry (HSDSC). Applying some physico‐chemical approaches, the starch polymorphous structure, the thickness of the crystalline lamellae and the thermodynamic parameters characterizing their surface faces were determined. It has been established that wheat and rye starches belong to the A‐type starches. It is suggested that during biosynthesis of granules the formation of the A‐type structure is accompanied by an accumulation of crystal defects. This process leads to a decrease in the melting temperature of starches.     

Effect of temperature on the synthesis,composition and physical properties of potato starch

Potato tubers (cv Maris Piper) were grown at 10, 16, 20 and 25 °C in constant-environment chambers until maturity, whereupon the starches were extracted and subjected to rigorous chemical and physical analysis. The structure of the amylopectin molecules from the different starches post-debranching with isoamylase showed very little variation. The amylose and phosphorus content of the starches did show some variability while granule size tended to decrease as growth temperature was increased. There was, however, a marked increase in gelatinisation temperatures with a roughly constant enthalpy of gelatinisation as a function of growth temperature. The number of amylopectin double helices was determined by ¹³C CP/MAS-NMR and crystallinity by wide-angle X-ray diffraction and in common with the enthalpy of gelatinisation found to be almost constant. It is proposed that the differences in the gelatinisation temperatures reflect enhanced registration of the amylopectin double helices in crystallites which restricts hydration and hence elevates gelatinisation temperatures. This is probably associated with enhanced rigidity of amorphous regions. The consequence of these ordering effects is that swelling is restricted, even if there is no detectable order by DSC (post-T_c), because of steric hindrance to hydration exerted by the closer proximity/improved registration of the amylopectin chains. © 1999 Society of Chemical Industry     

Formation of starch spherulites: Role of amylose content and thermal events

Commercial maize starches and potato starches of two cultivars differing in physicochemical composition (granule size distribution; amylose to amylopectin ratio) and crystallinity were heated to 180 °C and then cooled by fast quench using a differential scanning calorimeter (DSC), in order to produce spherulitic starch morphologies. Among the raw maize starches, waxy maize starch had highest relative crystallinity (49%) whereas a lowest crystallinity of 33–39% was calculated for high-amylose maize starches. Potato starches showed a relative crystallinity of 50%. The temperatures and enthalpies of gelatinisation and melting varied among all the starches. High-amylose maize starches showed higher transition temperatures of gelatinisation (T_gel), whereas waxy maize starch had lowest T_gel and enthalpy of gelatinisation (ΔH_gel). Similarly, a considerable variation in parameters related with crystalline melting (T_m1, T_m2 and ΔH_m1, ΔH_m2) was observed for different starches. The superheated gels of different starches treated using DSC were subjected to polarised microscopy, to confirm the formation of spherulites. Both the high-amylose starch gels showed the presence of spherulites exhibiting birefringence and a weak crystalline pattern. No birefringence was observed for waxy maize starch gel, while potato starch gels had some birefringence. The particle size distribution of high-amylose maize starch gels analysed through Zetasizer showed the sizes of spherulitic particles fall in the range of 300 nm–900 nm. The scanning electron micrographs of the dried high-amylose maize starch gels showed the presence of round spherulites consisting of several aggregated spherulitic particles. Amylose content and melting of crystallites during heating play an important role during recrystallisation of amylose (spherulite morphologies).     

AMYLOLYSIS OF SORGHUM STARCH AS INFLUENCED BY CULTIVAR,GERMINATION TIME AND GELATINISATION TEMPERATURE

The susceptibility to amylolysis of starches derived from two improved Nigerian sorghum cultivars were evaluated at assay temperatures between 50°C and 75°C. Enhancement of gelatinisation rates at temperatures up to 65°C was not significant inspite of the apparent grain modification due to germination for four days. Greater starch gelatinisation rates (20–22%) were achieved in this study compared to previously reported values, suggesting possible roles for cultivar and malting methods. There was a statistical correlation between starch gelatinisation rates over the temperature range 65°C–75°C and the duration of grain germination (r=0.91 for KSV8 and r=0.5 for SK5912 starches). Gelatinisation rate and temperature were affected significantly by assay pH. The occurrence of two pH related maxima of starch gelatinisation for both cultivera at all temperatures examined indicates the possible presence of two sets of “binding forces” within the starch granules and features of starch retrogradation .     

Changes of Thermodynamic and Structural Properties of Wrinkled Pea Starches (Z‐301 and Paramazent varieties) During Biosynthesis

Starches isolated at different stages of maturation (milky, waxy, complete maturation) of wrinkled peas were investigated by differential scanning calorimetry (DSC) and X‐ray diffraction (XRD). It was shown that the maturation of wrinkled peas is accompanied by changes in the structural and thermodynamic properties of starches. The melting process of milky starches could be approximated by means of a “two‐state” model. The melting process of the waxy and completely maturated starches was described as the melting of a mixture of low and high temperature populations of double‐helical type crystallites, denoted as B‐ and B*‐types, as well as the melting of V_h ‐type crystallites. The relative amounts of the three structures were determined by deconvolution of the calorimetric peaks. The values of the melting cooperative units ( ϑ ) and the thickness of the crystalline lamellae (pitch heights) for starches were determined using mathematical models describing the melting processes. The values of the ϑ for milky, waxy, and completely maturated starches were calculated as 18 and 29 anhydroglucose residues, respectively. The thickness of the crystalline lamellae of B‐type crystals in the milky, waxy, and completely maturated starches were calculated. Structural changes in starch granules during maturation of wrinkled pea are discussed.     

Fine Structure,Thermal and Viscoelastic Properties of Starches Separated from Indica Rice Cultivars

Starches were separated from indica rice cultivars (PR‐113, Basmati‐370, Basmati‐386, PR‐115, IR‐64, and PR‐103) and evaluated using gel permeation chromatography (GPC), X‐ray diffraction, differential scanning calorimetry (DSC) and dynamic viscoelasticity . Debranching of starch with isoamylase and subsequent fractionation by GPC revealed 9.7–28.3% apparent amylose content, 3.7–5.0% intermediate fraction (mixture of short amylose and long side‐chains of amylopectin), 20.6–26.6% long side‐chains of amylopectin and 45.8–59.4% short side‐chains of amylopectin). IR‐64 starch with the highest crystallinity had the highest gelatinization temperatures and enthalpy, T_o, T_p, T_c, and ΔH_gel being 71.8, 75.9, 82.4°C and 5.1 J/g, respectively, whereas PR‐113 starch with lower crystallinity showed the lowest gelatinization temperatures (T_o, T_p, T_c, of 60.8, 65.7 and 72.2°C, respectively). Basmati‐386 starch exhibited two endotherms during heating, the first and second endotherm being associated with the melting of crystallites and amylose‐lipid complexes, respectively. T_o, T_p, T_c and ΔH_gel of the second endotherm of Basmati‐386 starch were 99.0, 100.1, 101.1°C and 2.0 J/g, respectively. During cooling, Basmati‐386 also showed an exotherm at a peak temperature of 87°C. PR‐113 starch with the highest amylose content and the lowest content of short side‐chains of amylopectin had the highest peak storage modulus (G′= 1.6×10⁴ Pa). The granules of PR‐113 starch were the least disintegrated after heating. The effects of heating starch suspensions at different temperatures (92°C, 130°C and 170°C) on intrinsic viscosity [η], transmittance and viscoelasticity were also studied to evaluate the extent of breakdown of the molecular structure. The intrinsic viscosity of starch suspensions heated at 92, 130 and 170°C ranged between 103–114, 96–110 and 28–93 mL/g. Transmittance value of starches cooked at 92°C decreased with increase in storage duration. All starches except PR103, cooked at 130°C also showed decrease in transmittance during storage, however, at lower rate. PR103 starch heated at 130°C did not show any change in transmittance up to a storage time of 48 h. The changes in viscoelasticity of starch pastes cooked at different temperatures during cooling and reheating were also evaluated. G′ and G′′ increased with decrease in temperature during cooling cycle. Starches heated at 130°C with apparent amylose content ≤ 21.2% showed an improvement in G′ and G′′ in comparison to the corresponding starches heated at 92°C, this improvement was observed to be higher in starches with lower amylose content. All starches heated at 170°C had a higher proportion of breakdown in molecular structure as indicated by lower G′ and G′′ than the same starches heated at 130 and 92°C.     

Effects of temperature on the physicochemical properties of starches extracted from microtubers grown from different potato cultivars

Twelve potato cultivars were grown as microtubers in constant environment chambers at two temperatures in total darkness for 28 days. For starch extracted from microtubers grown at 12 or 22 °C, the amylose content ranged from 25.0 to 29.0% (average 27.3 ± 1.4%) or 29.5 to 32.7% (average 30.9 ± 1.4%), the amylose/amylopectin ratio from 1:2.5 to 1:3.0 (average 1:2.7) or 1:2.1 to 1:2.4 (average 1:2.2) and the phosphorus content from 0.41 to 0.93 g kg⁻¹ (average 0.72 g kg⁻¹) or 0.38 to 1.67 g kg⁻¹ (average 0.97 g kg⁻¹) respectively. Two major fractions (F1 and F2) were obtained for isoamylase‐debranched starch (amylopectin), with the chain length (CL) averaging 56 ± 3 or 55 ± 1 for F1 and 20 ± 1 or 21 ± 1 for F2 from 12 or 22 °C growth temperature respectively. Peak gelatinisation temperature (T_p) and enthalpy (ΔH) were influenced strongly by growth temperature, with T_p ranging from 60.8 to 64.5 °C (average 62.1 ± 1.0 °C) or 66.9 to 69.6 °C (average 68.2 ± 0.9 °C) and ΔH from 13.3 to 16.9 J g⁻¹ (average 14.8 ± 1.0 J g⁻¹) or 11.3 to 19.5 J g⁻¹ (average 16.3 ± 2.4 J g⁻¹) from 12 or 22 °C growth temperature respectively. The collective data generated at 12 °C were generally more comparable to data published elsewhere (but discussed in the text) for the same potato cultivars grown in field plots (Perthshire). However, there were cultivar specific responses to field or constant environment chambers which make direct comparisons between starches produced from the two systems subject to some variation. Copyright © 2004 Society of Chemical Industry     

Differences in Gelatinisation Behaviour Between Starches from Australian Wheat Cultivars

The gelatinisation behaviour of starches isolated from 16 Australian wheat cultivars with a wide range of pasting properties was studied using the Viscoamylograph (VAG), Rapid Viscoanalyser (RVA) and Differential Scanning Calorimetry (DSC). VAG and RVA characteristics varied between cultivars as did the enthalpy and temperatures of gelatinisation, as measured by DSC. Significant correlations existed between RVA and VAG values for maximum viscosity and breakdown. The enthalpy of the amylose/lipid complex transition, measured by DSC, was significantly correlated with each of maximum paste viscosity, breakdown, setback and viscosity at 50°C as measured by VAG, and maximum viscosity and breakdown as measured by RVA. Starch properties that significantly correlated to gelatinisation behaviour included amylose content and the proportion of small starch granules, which had a negative relationship with VAG data for maximum viscosity, breakdown and viscosity at 50°C. Similar correlations existed for RVA data except for setback. Amylose content was also significantly correlated with the enthalpy of the amylose/lipid complex transition.     

Characterisation of starches from West African yams

Starches from four varieties of West African yams were extracted and characterised. The physicochemical properties investigated (granule size and morphology, amylose content, crystal form, gelatinisation and pasting behaviour) depended strongly on the yam variety. The starch granules extracted from water yam (Dioscorea alata), white yam (D rotundata) and yellow yam (D cayensis) varieties showed mononodal particle size distributions centred between 31 and 35 µm, while the bitter yam (D dumetorum) exhibited a binodal size distribution of starch granules centred at 4.5 and 9 µm. Light microscopy confirmed the variation in starch granule size and shape with yam variety. The X-ray diffractogram of yellow yam was of the B type, while bitter yam showed an A pattern. The starches extracted from the white and water yams were of the intermediate C-type patterns. The temperatures of onset of gelatinisation were derived from DSC and RVA measurements; values of 69.4 and 75.0 °C for the yellow yam, 71.5 and 78.2 °C for the white yam, 76.5 and 79.8 °C for the water yam and 78.1 and 83.1 °C for the bitter yam were obtained. © 1999 Society of Chemical Industry     

Physicochemical,crystalline, and thermal properties of native and enzyme hydrolyzed Pueraria lobata (Willd.) Ohwi and Pueraria thomsonii Benth. starches

Starches isolated from the bulbs of Pueraria lobata (Willd.) Ohwi (PLO) and Pueraria thomsonii Benth. (PTB) were hydrolysed by glucoamylase for different lengths of time (2, 4, 8, 12, and 24 h). The hydrolysis results were compared by scanning electron microscope (SEM), X‐ray power diffractometer (XRD), and differential scanning calorimetry (DSC). The SEM results revealed that both of the PLO and PTB starches showed the same hydrolysis mechanism, which indicated that the glucoamylase primarily attacking the exterior of starch granules and then the interior. The results of XRD revealed the crystalline type of PTB starch changed from C‐type to A‐type with crystallinity reducing from 43.5 to 20.9% during the hydrolysis. Unlike PTB starch, the PLO starch did not show marked changes in crystalline style but lower degree of crystallinity was obtained from 32.4 to 13.7% during the hydrolysis. All the XRD results demonstrated that B‐type polymorph was preferentially degraded than A‐type polymorph in the C‐type starch. The DSC results revealed that both of the PLO and PTB starches showed decreased enthalpy of gelatinization (ΔH_gel) and gelatinization temperature range (R)‐value after hydrolysis, while the gelatinization temperature (T_p) indicated different tendency, initially ranging from 68.6 to 64.3°C and then increasing to 67.8°C for PLO starch. While for PTB starch, the T_p‐value showed progressive reduction from 85.4 to 74.3°C during the whole process.     

Gelatinisation Characteristics and Enzyme Susceptibility of Different Types of Barley Starch in the Temperature Range 48–72°C1

The gelatinisation temperatures, pasting characteristics and enzymic susceptibilities in the temperature range 48–72°C of normal, high amylose, low amylose and zero amylose barley starches were determined. Normal starches had the lowest gelatinisation temperatures, but low and zero amylose starches had the lowest pasting temperatures. Normal starches were the most readily soluble in water at 48–60°C in the presence of a mixture of α‐amylase, β‐amylase and limit dextrinase and were most readily broken down to reducing sugars by these enzymes. High amylose starch was the most resistant to enzymic hydrolysis in the temperature range 48–72°C and, hence, produced the lowest level of reducing sugars.     

Production and characterization of digestion‐resistant starch by the reaction of Neisseria polysaccharea amylosucrase

Recombinant amylosucrase (200 U/mL) from Neisseria polysaccharea was used to produce digestion‐resistant starch (RS) using 1–3% (w/v) corn starches and 0.1–0.5 M sucrose incubated at 35°C for 24 h. Characterization of the obtained enzyme‐modified starches was investigated. Results show that the yields of the enzyme‐modified starches were inversely proportional to the original amylose contents of corn starches. After enzymatic reaction, insoluble RS contents increased by 22.3 and 20.7% from 6.9% of waxy and 7.7% of normal corn starches, respectively, using 3.0% starch as acceptor and 0.3 M sucrose as donor, while amylomaize VII showed the lowest increase (8.5%) in RS content. The crystalline polymorph of these enzyme‐modified starches resulted in the B‐type immediately after enzymatic reaction. The enzyme‐modified starches displayed higher melting peak temperatures (85.6–100.6°C) compared to their native starch counterparts (70.1–78.4°C). After enzymatic reaction, pasting temperature increased in waxy (71.9 → 77.6°C) and normal corn starches (75.3 → 80.6°C), and the peak viscosity of waxy corn starches increased from 264 to 349 RVU, whereas that of normal corn starches decreased from 235 to 66 RVU.     

Resistant starch and thermal,morphological and textural properties of heat‐moisture treated rice starches with high‐, medium‐ and low‐amylose content

This study investigated the effects of heat‐moisture treatment (HMT) on the resistant starch content and thermal, morphological, and textural properties of rice starches with high‐, medium‐ and low‐amylose content. The starches were adjusted to 15, 20 and 25% moisture levels and heated at 110°C for 1 h. The HMT increased the resistant starch content in all of the rice starches. HMT increased the onset temperature and the gelatinisation temperature range (T_finish–T_onset) and decreased the enthalpy of gelatinisation of rice starches with different amylose contents. This reduction increased with the increase in the moisture content of HMT. The morphology of rice starch granules was altered with the HMT; the granules presented more agglomerated surface. The HMT affected the textural parameters of rice starches; the high‐ and low‐amylose rice starches subjected to 15 and 20% HMT possessed higher gel hardness.     

Chemical and Physical Properties of Kiwifruit (Actinidia deliciosa) Starch

Chemical and physical properties of kiwifruit (Actinidia deliciosa var. ‘Hayward’) starch were studied. Kiwifruit starch granules were compound, irregular or dome‐shaped with diameters predominantly 4–5 µm or 7–9 µm. Kiwifruit starch exhibited B‐type X‐ray diffraction pattern, an apparent amylose content of 43.1% and absolute amylose content of 18.8%. Kiwifruit amylopectins, relative to other starches, had low weight‐average molecular weight (7.4×10⁷), and gyration radius (200 nm). Average amylopectin branch chain‐length was long (DP 28.6). Onset and peak gelatinization temperatures were 68.9°C and 73.0°C, respectively, and gelatinization enthalpy was high (18.5 J/g). Amylose‐lipid thermal transition was observed. Starch retrograded for 7 d at 4°C had a very high peak melting temperature (60.7°C). Peak (250 RVU), final (238 RVU) and setback (94 RVU) viscosity of 8% kiwifruit starch paste was high relative to other starches and pasting temperature (69.7°C) was marginally higher than onset gelatinization temperature. High paste viscosities and low pasting temperature could give kiwifruit starch some advantages over many cereal starches.     

Physicochemical and structural characteristics of starches from Chinese hull‐less barley cultivars

Fourteen hull‐less barley cultivars, collected from four major cultivated areas in China, were employed to investigate the structural and physicochemical properties of their starches in this study. Relatively wide variations in physicochemical properties of the starches were observed. Amylose content ranged from 23.1% to 30.0%, swelling power and water solubility index ranged from 12.8 to 19.9 g g^?1 and 12.7% to 23.7% respectively. Peak viscosity was from 170 to 346 Rapid Visco Unit (RVU), peak temperature (T_p) of starch gelatinisation was from 55.6 to 61.8 °C and enthalpy of starch retrogradation ranged from 0.3 to 3.1 J g^?1. Weight‐based chain‐length proportions of fa, fb₁, fb₂ and fb₃ in amylopectins ranged from 21.65% to 24.95%, 44.48% to 49.44%, 15.56% to 17.19% and 9.83% to 16.66% respectively. Correlation analyses showed that amylose content was inversely related to pasting parameters and enthalpy of gelatinisation. Pasting properties and amylopectin structures were the most important parameters to differentiate starch properties among different hull‐less barley cultivars in this study. This work will be useful for exploring applications of Chinese hull‐less barley starches in food and non‐food industries.