Mechanistic insights into the impact of thermally induced endogenous β-glucan structural modifications on the digestibility of highland barley flour

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-06-02 DOI:10.1016/j.foodhyd.2025.111589

Weiwei Hu , Junchao Gu , Kai Yang , Zhiguo Zhang , Daqun Liu , Weicheng Wu

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Abstract

Thermal processing is inevitable during highland barley (HB) production, but few studies pay attention to the component changes and their impact on HB properties. This study explored the different thermal effects of HB on the molecular, structural and physicochemical properties of β-glucan, as well as the related ultrastructural properties of kernels and the nutritional properties of HB flour (HBF). Microstructure images illustrated that thermal treatment dramatically disrupted endosperm cell walls, roughening their surfaces and almost gelatinised the starch granules of the HB kernel. The molecular weight and polydispersity index of β-glucan decreased from 253.10 ± 0.05 × 10⁴ g/mol to 9.68 ± 0.03 × 10⁴ g/mol and 13.64 ± 0.08 to 1.66 ± 0.04, respectively. X-ray diffraction and infrared spectroscopy demonstrated that thermal processing resulted in the breaking of polymer chains in β-glucan, but its main functional groups remained unchanged. Structural modifications in β-glucan led to reduced thermal stability and lower G′ and G″ values, indicating weaker gel structures. Heat treatment increased the peak viscosity of 100-5-HBF and 150-5-HBF, while reducing it in 150-50-HBF and 200-5-HBF due to the effects of starch gelatinisation and depolymerisation. Meanwhile, higher pasting viscosity and much slower starch digestion were apparent in the HBF than in the HBF-non β-glucan system. The results indicated the structural disruption of endosperm cell walls enhanced component interactions, which was also evidenced by varying β-glucan release rates during initial digestion (20 min). Thus, controlled thermal processing that minimally disrupts cellular structures or forms starch-encapsulating complexes may produce β-glucan-rich products with reduced starch digestibility.

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热诱导内源性β-葡聚糖结构修饰对青稞面粉消化率影响的机理研究

热加工是青稞生产过程中不可避免的环节，但对青稞成分变化及其对青稞特性影响的研究较少。本研究探讨了HB不同的热效应对HB面粉(HBF) β-葡聚糖分子、结构和理化性质的影响，以及相关籽粒超微结构特性和营养特性的影响。显微结构图像显示，热处理极大地破坏了胚乳细胞壁，使其表面变得粗糙，几乎使HB仁的淀粉颗粒糊化。β-葡聚糖分子量从253.10±0.05 × 104 g/mol降低到9.68±0.03 × 104 g/mol，多分散性指数从13.64±0.08降低到1.66±0.04。x射线衍射和红外光谱分析表明，热处理导致β-葡聚糖中的聚合物链断裂，但其主要官能团保持不变。β-葡聚糖的结构修饰导致热稳定性降低，G′和G″值降低，表明凝胶结构变弱。热处理提高了100-5-HBF和150-5-HBF的峰值粘度，而由于淀粉糊化和解聚的影响，150-50-HBF和200-5-HBF的峰值粘度降低。与HBF-非β-葡聚糖体系相比，HBF的糊化粘度更高，淀粉消化速度慢得多。结果表明，胚乳细胞壁的结构破坏增强了组分之间的相互作用，这也证明了在初始消化（20分钟）过程中β-葡聚糖释放率的变化。因此，对细胞结构破坏最小或形成淀粉包封复合物的可控热处理可能产生富含β-葡聚糖的产物，但淀粉消化率降低。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.