Effect of thermal treatment on structural and physicochemical properties and in vitro starch and protein digestibility of whole grain highland barley

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-04-02 DOI:10.1007/s11694-025-03211-y

Yaxuan Ai, Jialiang Shi, Yong Zhao, Jingwen Xu

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引用次数: 0

Abstract

This study focused on the effect of thermal processing including atmospheric boiling (AB), high-pressure boiling (HPB), and baking (B) on structural properties, physicochemical properties, and in vitro digestibility of starch and protein of whole grain highland barley (HB). AB and HPB treatments led to aggregation of starch granules due to starch gelatinization. AB treatment decreased the values of peak viscosity, trough viscosity and peak time of HB, and increased the setback value of HB compared to native HB. Thermal treatments increased short-disorder of HB starch granule and reduced the relative crystallinity of HB from 14.12% (control) to 11.24% (B-HB), 5.65% (AB-HB), and 4.93% (HPB-HB), respectively. AB and HPB treatments increased the content of rapidly digestible starch and decreased the contents of slowly digestible starch and resistant starch. Protein digestibility in vitro of HPB-HB and AP-HB was increased and resultant free amino acid content was decreased compared to that of control HB. Thermal treatment also affected the molecular weight of protein subunits of HB at different degree. Overall, this research provided theoretical basis for the effect of thermal processing on whole grain HB regarding to physicochemical properties, and in vitro digestibility of starch and protein.

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热处理对青稞籽粒结构、理化性质及淀粉和蛋白质体外消化率的影响

本研究的重点是热处理（包括常压煮沸（AB）、高压煮沸（HPB）和烘焙（B））对全粒高原大麦（HB）的结构特性、理化特性以及淀粉和蛋白质的体外消化率的影响。AB 和 HPB 处理会导致淀粉糊化造成淀粉颗粒聚集。与原生高原大麦相比，AB 处理降低了高原大麦的峰值粘度、谷值粘度和峰值时间，增加了高原大麦的后退值。热处理增加了 HB 淀粉颗粒的短失序，并将 HB 的相对结晶度从 14.12%（对照组）分别降至 11.24%（B-HB）、5.65%（AB-HB）和 4.93%（HPB-HB）。AB和HPB处理提高了快速消化淀粉的含量，降低了慢速消化淀粉和抗性淀粉的含量。与对照 HB 相比，HPB-HB 和 AP-HB 的蛋白质体外消化率提高，游离氨基酸含量降低。热处理也在不同程度上影响了 HB 蛋白质亚基的分子量。总之，这项研究为热处理对全谷物 HB 的理化特性以及淀粉和蛋白质体外消化率的影响提供了理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.