Wang Jie, Cauduro Vitoria H, Zhang Meng-Na, Zeng Yan, Flores Erico M M, Wu Yue, Chen Zhi-Gang
Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Chemistry Department, Universidade Federal de Santa Maria, 97105-900 Santa Maria, RS, Brazil.
Food Chem. 2025 Apr 1;470:142698. doi: 10.1016/j.foodchem.2024.142698. Epub 2024 Dec 28.
The mechanisms underlying three thermal processing methods, namely hot-air drying, microwave irradiation, and heat fluidization, were systematically investigated to evaluate their effects on the structural, functional, and flour-processing properties of whole-grain highland barley. Starch granules were partially damaged when treated with hot-air drying and microwave irradiation. However, these granules were predominantly aggregated or encapsulated in proteins following heat fluidization. Accordingly, flour produced through heat fluidization exhibited the lowest relative crystallinity of 3.43 % and the greatest α → β shifts in secondary protein structures, compared to other treatments. These structural changes led to improved water/oil holding capacity, enhanced elastic property, reduced enthalpy of 4430 J/kg and breakdown viscosity of 0.24 Pa·s. Moreover, fresh noodles made from heat fluidization-treated highland barley exhibited superior textural features. Overall, heat fluidization could be a more effective method to modify the flour-processing properties of whole highland barley flour and enhance its applicability in the food industry.
系统研究了三种热加工方法，即热风干燥、微波辐照和热流化的作用机制，以评估它们对全谷物青稞的结构、功能和面粉加工特性的影响。用热风干燥和微波辐照处理时，淀粉颗粒会受到部分损伤。然而，经过热流化处理后，这些颗粒主要聚集或包裹在蛋白质中。因此，与其他处理相比，通过热流化生产的面粉具有最低的相对结晶度，为3.43%，并且二级蛋白质结构中的α→β转变最大。这些结构变化导致持水/油能力提高、弹性增强、焓降低4430 J/kg以及崩解粘度降低0.24 Pa·s。此外，由热流化处理的青稞制成的新鲜面条表现出优异的质地特征。总体而言，热流化可能是一种更有效的方法，可改善全青稞面粉的面粉加工特性，并提高其在食品工业中的适用性。
