食品与发酵工业 >

2025 , Vol. 51 >Issue 16: 98 - 105

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041303

研究报告

热加工对萌动青稞营养、结构及消化特性的影响

  • 孙全娇 ,
  • 李雅欣 ,
  • 黄俊铭 ,
  • 周继兰 ,
  • 王浩宇 ,
  • 张良
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  • (西华大学 食品与生物工程学院,食品微生物四川省重点实验室,四川 成都,610039)
第一作者:硕士研究生(张良教授为通信作者,E-mail:zhang-liang@foxmail.com)

收稿日期: 2024-10-15

  修回日期: 2024-12-12

  网络出版日期: 2025-08-29

基金资助

四川省科技厅项目(2024YFHZ0130,2023ZHCG0082,2022YFS0592)

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Effects of thermal processing on nutrition, structure, and digestive characteristics of germinating highland barley

  • SUN Quanjiao ,
  • LI Yaxin ,
  • HUANG Junming ,
  • ZHOU Jilan ,
  • WANG Haoyu ,
  • ZHANG Liang
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  • (Sichuan Key Laboratory of Food Microbiology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China)

Received date: 2024-10-15

  Revised date: 2024-12-12

  Online published: 2025-08-29

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摘要

该研究旨在探究微波、烘烤、炒制、蒸煮4种不同热加工方式对萌动青稞营养、结构和消化特性的影响。测定热加工前后萌动青稞的基本营养成分、水合特性以及淀粉体外消化率并预估血糖生成指数(expected glycemic index,eGI);通过测量粒径、傅里叶红外光谱扫描以及X射线衍射,探究热加工方式对萌动青稞结构的影响。结果表明,4种热加工方式均提高了萌动青稞脂肪、蛋白质、灰分、膳食纤维的含量,而总淀粉含量显著减少(P<0.05);持水力和持油力水平也得到有效提升,微波熟化显著提升了膨胀力和水溶性指数;4种热处理方式均增加了萌动青稞的粒径,但并未改变萌动青稞的官能团以及晶体结构;4种热加工方式分别将萌动青稞的淀粉水解率提高了3.81%、6.59%、7.94%、8.44%,快消化淀粉和慢消化淀粉的含量以及eGI值也显著提升。该实验为萌动青稞的精深加工产业及科学的饮食提供理论依据。

关键词： 萌动青稞; 热加工; 营养; 结构; 消化特性

本文引用格式

孙全娇 , 李雅欣 , 黄俊铭 , 周继兰 , 王浩宇 , 张良 . 热加工对萌动青稞营养、结构及消化特性的影响[J]. 食品与发酵工业, 2025 , 51(16) : 98 -105 . DOI: 10.13995/j.cnki.11-1802/ts.041303

Abstract

The purpose of this study was to explore the effects of four different thermal processing methods, including microwave, baking, frying, and boiling, on the nutrition, structure, and digestive characteristics of germinating highland barley.The basic nutritional components, hydration properties, and in vitro starch digestibility of germinated highland barley before and after thermal processing were determined, and the glycemic index was estimated. The effects of thermal processing on the structure of germinating highland barley were investigated by measuring particle size, Fourier transform infrared spectroscopy(FTIR) scanning and X-ray diffraction. Results showed that the contents of fat, protein, ash and dietary fiber were increased by the four thermal processing methods, while the total starch content was significantly decreased (P<0.05).The levels of water-holding capacity and oil-holding capacity were also effectively improved, and the swelling capacity and water solubility index were significantly improved by microwave curing.The four heat treatment methods increased the particle size of germinating barley powder but did not change the functional groups and crystal structure of germinating highland barley.The starch hydrolysis rate of germinated highland barley was increased by 3.81%, 6.59%, 7.94%, and 8.44%, respectively, and the contents of RDS and SDS were also significantly increased.This experiment provides a theoretical basis for the intensive processing industry and scientific diet of germinating highland barley.

Key words： germinating highland barley; thermal processing; nutrition; structure; digestive characteristics

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