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.
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