State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
Food Chem. 2021 Jun 1;346:128657. doi: 10.1016/j.foodchem.2020.128657. Epub 2020 Nov 17.
Highland barley (HB) was subjected to three thermal treatments (heat fluidization, microwave, and baking) and assessed for physicochemical, ultrastructural and nutritional properties. After thermal treatments, the hardness, bulk density, thousand kernel weight, length/breadth ratio, and color difference decreased significantly, while puffing index increased. Meanwhile, the formation of fissure was observed in the appearance. Microstructure images illustrated that numerous micropores were evenly distributed in the endosperm structure, and aleurone layer cells were deformed by compression. Furthermore, a dramatically disruption of endosperm cell walls and slightly deformation of outer layers were observed by confocal laser scanning microscopy. Moreover, a notably decrease in total phenolics (14.02%-36.91%), total flavonoids (25.28%-44.94%), and bound phenolics (8.99%-27.53%) was detected, while free phenolics (8.81%-43.40%), β-glucan extractability (4.71%-43.66%), antioxidant activity (71.87%-349.77%), and reducing power (3.05%-56.13%) increased significantly. Greatest increase in nutritional values was caused by heat fluidization, which possessed the potential for development of ready-to-eat functional foods.
青稞（HB）经过三种热处理（热流化、微波和烘烤），并评估其物理化学、超微结构和营养特性。热处理后，硬度、松密度、千粒重、长宽比和色差显著降低，而膨化指数增加。同时，外观出现裂缝。微观结构图像表明，胚乳结构中均匀分布着许多微孔，糊粉层细胞受到压缩变形。此外，通过共聚焦激光扫描显微镜观察到胚乳细胞壁的明显破坏和外层的轻微变形。此外，总酚（14.02%-36.91%）、总黄酮（25.28%-44.94%）和结合酚（8.99%-27.53%）显著降低，而游离酚（8.81%-43.40%）、β-葡聚糖提取率（4.71%-43.66%）、抗氧化活性（71.87%-349.77%）和还原力（3.05%-56.13%）显著增加。营养价值的最大提高是由热流化引起的，它具有开发即食功能性食品的潜力。
