Effect of superheated steam treatment on endogenous β-glucan and gel properties of highland barley whole flour: Changes in gel structure and starch digestibility.

IF 9.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2026-10-01 DOI:10.1016/j.fochx.2026.104557

Haoran Wang, Tingjun Ma, Lijuan Wang, Lili Wang, Yang Li, Ju Qiu

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Abstract

The gel properties of highland barley (HB) whole-flour gel depend on the behavior of starch, endogenous β-glucan, and protein. This study examined how thermal pretreatments changed these components and gel properties. HB kernels were treated with superheated steam (SS; 140-180 °C) and compared with steaming and stir-frying. Thermal treatment increased the molecular weight of β-glucan isolated from HB flour, with the highest value in SS-180 (2.23 × 10⁵ g/mol). Fourier transform infrared spectroscopy showed thermal treatment-associated increases in starch short-range order and protein α-helix and β-turn proportions. SS-160 formed a more uniform matrix with smaller pores, had lower water mobility, and showed the highest springiness. In contrast, SS-180 showed larger and more irregular pores and lower springiness than SS-160 but had the strongest inhibitory effect on starch hydrolysis. These findings provide insight into the contribution of SS-induced changes in endogenous β-glucan, starch, and protein to HB whole-flour gel properties.

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过热蒸汽处理对青稞全粉内源β-葡聚糖和凝胶特性的影响：凝胶结构和淀粉消化率的变化

青稞（HB）全麦凝胶的凝胶特性取决于淀粉、内源性β-葡聚糖和蛋白质的行为。本研究考察了热预处理如何改变这些成分和凝胶性质。用过热蒸汽（SS; 140-180°C）处理HB仁，并与蒸和炒进行比较。热处理使HB面粉中分离的β-葡聚糖分子量增加，其中SS-180的分子量最高，为2.23 × 105 g/mol。傅里叶红外光谱分析表明，热处理后淀粉的近程阶数和蛋白质的α-螺旋和β-转比例增加。SS-160形成的基质更均匀，孔隙更小，水迁移率更低，弹性最高。与SS-160相比，SS-180气孔更大、更不规则，弹性更低，但对淀粉水解的抑制作用最强。这些发现为ss诱导的内源性β-葡聚糖、淀粉和蛋白质的变化对HB全面粉凝胶特性的贡献提供了见解。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.