酸和碱处理对大麦去壳面粉营养、功能和结构特性的影响。

IF 1.6 4区 农林科学 Q3 CHEMISTRY, APPLIED
Mahamudu Sasamalo, Nisha Chhabra, Amarjeet Kaur, Samandeep Kaur, Nitin Kumar
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引用次数: 0

摘要

大麦是一种未充分利用的作物,在加强粮食安全和可持续性方面具有相当大的潜力。无壳大麦是一种营养丰富的谷物,富含β-葡聚糖和膳食纤维;然而,其在食品系统中的广泛应用受到抗营养因子和某些影响加工和生物利用度的功能限制的限制。研究了酸(1% HCl)和碱(1% NaOH)处理对两个无壳大麦品种pl891和BHS 352的营养成分、抗营养还原、功能行为、热转变和微观结构特性的影响。两种处理均提高了饲粮纤维和β-葡聚糖含量,PL 891分别从15.59%提高到19.98%和3.52%提高到5.05%。碱处理在降低抗营养因子(如单宁)、植酸和胰蛋白酶抑制剂活性方面更有效,分别降低59%、21%和42%,从而提高矿物质的生物利用度。酸处理样品的抗氧化活性和总酚含量显著提高,碱处理样品的功能属性更优。热分析表明,糊化温度升高,焓升高,反映了增强的热稳定性。碱处理后的BHS 352的粘度峰值达到3450 cP,表明胶凝和水化电位得到改善。扫描电子显微镜和傅里叶变换红外光谱仪的分析证实了颗粒破坏、蛋白质展开和氢键重排,有助于更好的水相互作用和消化。这些发现突出了经化学处理的去壳大麦粉作为功能性、促进健康的成分在增值食品应用中的潜力,从而促进符合全球发展目标的可持续营养。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Impact of acid and alkali treatments on the nutritional, functional, and structural properties of hull-less barley flour.

Barley is an underutilized crop with considerable potential for enhancing food security and sustainability. Hull-less barley is a nutrient-dense cereal grain rich in β-glucan and dietary fiber; however, its broader application in food systems is constrained by the presence of antinutritional factors and certain functional limitations that affect processing and bioavailability. This study investigated the effects of acid (1% HCl) and alkali (1% NaOH) treatments on two hull-less barley varieties (PL 891 and BHS 352), with emphasis on nutritional composition, antinutrient reduction, functional behavior, thermal transitions, and microstructural attributes. Both treatments improved dietary fiber and β-glucan content, with PL 891 increasing from 15.59% to 19.98% and 3.52% to 5.05%, respectively. Alkali treatment proved more effective in reducing antinutritional factors, such as tannins, decreased by 59%, phytic acid by 21%, and trypsin inhibitor activity by 42%, thus enhancing mineral bioavailability. While antioxidant activity and total phenolic content improved more prominently in acid-treated samples, alkali treatment led to superior functional attributes. Thermal analysis showed elevated gelatinization temperatures and higher enthalpy, reflecting enhanced thermal stability. Peak viscosity values reached 3450 cP in alkali-treated BHS 352, indicating improved gelling and hydration potential. Scanning electron microscope and Fourier transform infrared spectrometer analyses confirmed granule disruption, protein unfolding, and hydrogen bond rearrangement, contributing to better water interaction and digestibility. These findings highlight the potential of chemically treated hull-less barley flours as functional, health-promoting ingredients in value-added food applications, advancing sustainable nutrition in line with global development goals.

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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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