Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
College of Food, Agricultural and Natural Resource Sciences, University of Minnesota, St. Paul, MN 55108, USA.
Food Chem. 2022 Nov 30;395:133581. doi: 10.1016/j.foodchem.2022.133581. Epub 2022 Jun 27.
Highland barley (HB) has become popular due to its nutritional benefits, and pearling as a necessary process that could broaden its applications. The influence of pearling on the composition, microstructure, water migration and cooking characteristics of HB was investigated. With different degrees of pearling (DOPs), the levels of nutritious components except for starch and β-glucan, decreased, and the β-glucan content gradually increased and reached a plateau when the DOP was over 15%. Pearling can significantly shorten the cooking time by removing different tissues, and removal of the pericarp layer had significant influence by reducing the cooking time by 17 min (i.e., HB with DOP 5%). From the result of Peleg model fitting and low-field nuclear magnetic resonance spectroscopy, the saturated water absorption of HB did not differ for a DOP 5% and above, and cooking mainly increased the amount of moderately bound water and added small amount of bound water.
青稞（HB）因营养价值高而受到欢迎，而珍珠化是使其应用范围更广的必要过程。研究了珍珠化对 HB 成分、微观结构、水分迁移和烹饪特性的影响。随着珍珠化程度（DOP）的不同，除淀粉和β-葡聚糖外的营养成分水平降低，β-葡聚糖含量逐渐增加，当 DOP 超过 15%时达到平台期。珍珠化通过去除不同组织，可以显著缩短烹饪时间，去除种皮层对缩短烹饪时间的影响最大，可减少 17 分钟（即 DOP5%的 HB）。从 Peleg 模型拟合和低场核磁共振光谱的结果来看，DOP5%及以上的 HB 饱和水吸收没有差异，烹饪主要增加了中等结合水量，并增加了少量结合水量。
