Composition of Barley Starch

Amylose and amylopectin are the main carbohydrate components of the starch granule. Amylose is an essentially linear a-1, 4-D-glucan chain. About 25-55% of the 

Proteins, lipids and phosphorus are the minor non-carbohydrate components of barley starch. These components have been shown to influence hydration rates, thermal properties, retrogradation characteristics, rhelogical characteristics, susceptibility towards a-amylolysis and processing, and product qualities of starch hydrolysates. 

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