Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein

文献类型： 外文期刊

第一作者： Wang, Haoran

作者： Wang, Haoran;Li, Zaigui;Wang, Haoran;Li, Zaigui;Qiu, Ju;Wang, Lili;Cui, Steve W.

作者机构：

关键词： Highland barley; Superheated steam treatment; Damaged starch; Starch molecular structure; Pasting properties; Gel rheological properties

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 387 卷

页码：

收录情况： SCI

摘要： Highland barley (HB) has become popular due to nutritional benefits, and thermal treatment could broaden its application. In this study, superheated steam (SS) as a novel commercially thermal treatment was compared with other traditional heating (steam and roasting). The physiochemical properties of treated HB kernels and subsequent produced flour were investigated. After thermal treatments, gelatinization enthalpy was decreased by 38.39% and the degree of gelatinization was increased by 38.40%. SS at 180 degrees C (SS-180) induced the highest thermal stability, lowest viscoelasticity gel and delayed the starch retrogradation compared to other treatments. Meanwhile, SS-180 caused lowest short-range order and relative crystallinity of starch along with changes in protein secondary structure. Particularly, SS-180 decreased damaged starch content by 6.44% due to starch granules closely wrapped by glue-like protein, while steam and roasting increased it by 32.92% and 21.40%, respectively. Overall, SS treatment is most effective to improve the physiochemical properties of HB.

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