Food Chemistry Division, ICMR-National Institute of Nutrition, Hyderabad 500007, Telangana State, India.
Food Chemistry Division, ICMR-National Institute of Nutrition, Hyderabad 500007, Telangana State, India.
Int J Biol Macromol. 2020 Nov 1;162:1204-1216. doi: 10.1016/j.ijbiomac.2020.06.208. Epub 2020 Jun 25.
Barley (Hordeum vulgare L.) is an important cereal crop and ranks fourth among the total cereals production but very little of this grain is used as human food. However, these days it is gaining popularity as "functional grain" because it contains higher amounts of bioactive compounds including β-glucan (4-11%) and phytochemicals. The health benefits of barley β-glucan and other bioactive compounds have been well documented. β-Glucan is the most unique polysaccharide of barley which is associated with numerous health benefits including reduction of cholesterol, manage post postprandial blood glucose levels and acts as an anti-cancerous agent. Since food grains including barley are consumed after processing and it may alter the solubility, molecular weight and extractability of β-glucan affecting the health benefits. Therefore, it is important to know the processing effects on β-glucan to confirm such health claims for barley. Most of the review papers published are focused on the health benefits of β-glucan. To the best of our knowledge, no comprehensive report is available on the effects of barley processing on β-glucan content, molecular weight and β-glucan extractability. The present article reviews the literature on processing effects on barley β-glucan.
大麦（Hordeum vulgare L.）是一种重要的谷类作物，其总产量在谷物中排名第四，但作为人类食物的大麦却很少。然而，如今它作为“功能性谷物”越来越受欢迎，因为它含有更高含量的生物活性化合物，包括β-葡聚糖（4-11%）和植物化学物质。大麦β-葡聚糖和其他生物活性化合物的健康益处已得到充分证明。β-葡聚糖是大麦中最独特的多糖，与许多健康益处有关，包括降低胆固醇、控制餐后血糖水平以及作为抗癌剂。由于包括大麦在内的食用谷物在加工后才被食用，这可能会改变β-葡聚糖的溶解度、分子量和可提取性，从而影响其健康益处。因此，了解加工对β-葡聚糖的影响对于确认大麦的这些健康声称非常重要。已发表的大多数评论文章都集中在β-葡聚糖的健康益处上。据我们所知，目前尚无关于大麦加工对β-葡聚糖含量、分子量和β-葡聚糖可提取性影响的综合报告。本文综述了有关加工对大麦β-葡聚糖影响的文献。
