Glutinous barley is rich in dietary fiber and is attracting attention as a superfood that improves digestion. Its high viscosity and sticky texture is attributed to the crystal structure of amylopectin, which comprises 100% of the starch in glutinous barley. Amylopectin enters a colloid state called pre-gelatinized starch when heated or water is added. Pregelatinized amylopectin is amorphous and easy to digest and absorb, but glutinous barley tissue tends to deteriorate when permeated by water. A milling process of shaving the outer skin applies heat to the surface. Here, we observe the crystal structure of the surface and the bulk polished glutinous barley by a micro X-ray beam.
XRD products from Rigaku
Advanced state-of-the-art high-resolution XRD system powered by Guidance expert system software
New 6th-generation general purpose benchtop XRD system for phase i.d and phase quantification
High-performance, multi-purpose XRD system for applications ranging from R&D to quality control
Laboratory micro-spot XRD residual stress analysis with both iso- and side-inclination methods
2D X-ray detector with latest semiconductor technology designed for home lab diffractometers