Impact of cooking moisture on the relationship between starch granule surface microstructure and digestibility of highland barley

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-08-20 DOI:10.1016/j.jfoodeng.2025.112784

Xiaoyu Chen , Hui Zhang , Lilin Cheng , Ling Zhu

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引用次数: 0

Abstract

The digestive characteristics of whole grains have always been a hot issue. In this study, the effects of granule surface microstructure on the starch digestion of highland barley flour (HBF) and brown rice flour (BRF) were explored. By comparison, the compositions of HBF and BRF differed, but the starch digestibility (92.47 % and 95.84 %) was similar when cooked at 60 % moisture. Moreover, with the reduced cooking moisture conditions (40 %, 20 %, and 15 %), the starch digestibility of HBF was substantially lower than that of BRF. The lower starch ordered structure of HBF, indicated by lower crystallinity and helical structure content, which was not positively correlated with digestion rate. The starch granules of HBF cooked at 15–40 % moisture showed fewer surface pores and greater resistance to the penetration of amylase-sized probes compared to those of BRF, suggesting that the starch surface microstructure of HBF critically governed the binding and penetration of amylase. The fragments hydrolyzed from HBF greatly became shorter with the increase of cooking moisture, confirming that the loss of protective starch surface microstructure exposed internal enzymatic sites to amylase. Overall, the intact and dense surface microstructure of starch granules of HBF exerted hindrance on α-amylase, making HBF suitable for low-moisture baked products.

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蒸煮水分对青稞淀粉颗粒表面微观结构与消化率关系的影响

粗粮的消化特性一直是人们关注的热点问题。以青稞粉（HBF）和糙米粉（BRF）为原料，研究了颗粒表面微观结构对其淀粉消化的影响。通过比较，HBF和BRF的组成不同，但在60%水分条件下，淀粉消化率相似，分别为92.47%和95.84%。此外，当蒸煮水分条件降低（40%、20%和15%）时，HBF的淀粉消化率明显低于BRF。HBF淀粉有序结构较低，结晶度和螺旋结构含量较低，与消化速率无正相关。与BRF相比，在15 - 40%水分条件下煮熟的HBF淀粉颗粒表面孔隙较少，对淀粉酶大小探针的渗透阻力更大，这表明HBF淀粉表面微观结构对淀粉酶的结合和渗透起着关键作用。随着蒸煮水分的增加，HBF水解的片段大大缩短，证实了保护性淀粉表面微观结构的丧失将内部酶位点暴露给淀粉酶。综上所述，HBF淀粉颗粒表面结构完整、致密，对α-淀粉酶有阻碍作用，适合低水分烘焙制品。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.