Evidence map›Paper›PMID 41323674›Full record

ArticleFood chemistry: X2025

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

Xueqing Wang, Ruoqi Sun, Xuebing Wang, Xiangping Zhang, Shuoya Zeng, Jingjing Yang, Lang Jia, Jingfeng Li, Bei Fan, Jia Liu and 3 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

13 authors.

Xueqing WangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing 100193, China.
Ruoqi SunInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing 100193, China.
Xuebing WangXizang Qizheng Highland Barley Health Technology Co., Ltd., Xizang 851414, China.
Xiangping ZhangGansu Academy of Agri-Engineering Technology, Gansu 730030, China.
Shuoya ZengInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing 100193, China.
Jingjing YangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing 100193, China.
Lang JiaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing 100193, China.
Jingfeng LiInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing 100193, China.
Bei FanInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing 100193, China.
Jia LiuChina National Research Institute of Food and Fermentation Industries, Beijing 100015, China.
Yatao HuangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing 100193, China.
Fengzhong WangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing 100193, China.
Lili WangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing 100193, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

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 limited water access to HBS and reduced water mobility. In vitro digestion indicated that HBG significantly decreased the digestibility of NHBS and WHBS to 67.87 % and 73.85 %, respectively. HBG improved the HBS properties through its interaction with HBS and water.

Indexed as

Highland barley starchIn vitro digestibilityMolecular weightsPhysicochemical propertiesΒ-Glucan

Identifiers

PMID41323674
PMCPMC12664351

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.