Zhang Mengna, Chen Pinjia, Yang Fengwei, Zhao Tian, Wang Jie, Li Shiqi, Chen Zhigang, Jin Jianchang, Gong Jinyan
College of Biological and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, PR China; College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
College of Biological and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, PR China.
Int J Biol Macromol. 2025 Jun;316(Pt 1):144730. doi: 10.1016/j.ijbiomac.2025.144730. Epub 2025 May 27.
Thermal treatments can improve the processing suitability and nutritional utilization of cereals. In this study, the effects of three thermal treatments, namely heat fluidization, microwave, and baking, on the physical, nutritional, and structural properties of whole grain black Tartary buckwheat (BTB), as well as the multiscale structures and digestive characteristics of in-kernel starches, were evaluated. Thermal treatments induced grain expansion, surface cracking, and porous internal structures, with heat fluidization causing the most significant reduction (32.06 %) in kernel hardness. Heat fluidization also enhanced rutin extractability by 68.00 % and antioxidant activities. Volatile compound analysis revealed heat fluidization reduced aldehyde and hydrocarbon levels, especially reducing hexanal from 27.06 to 3.86 mg/kg. For in-kernel starches, heat fluidization increased cold-water viscosity (56-fold), disrupted A-type crystallinity (relative crystallinity dropped to 8.49 %), reduced short-range ordered structure (R decreased by 2.21 %), and enhanced resistant starch content (33 %). The study highlighted heat fluidization as the most effective method for enhancing processing and nutritional properties of whole grain BTB, offering insights for developing nutrient-dense whole grain products.
热处理可以提高谷物的加工适用性和营养利用率。在本研究中，评估了三种热处理方法，即热流化、微波和烘焙，对全谷物黑苦荞（BTB）的物理、营养和结构特性，以及籽粒淀粉的多尺度结构和消化特性的影响。热处理导致谷物膨胀、表面开裂和内部多孔结构，热流化使籽粒硬度降低最为显著（32.06%）。热流化还使芦丁提取率提高了68.00%，并增强了抗氧化活性。挥发性化合物分析表明，热流化降低了醛类和烃类水平，尤其是将己醛从27.06 mg/kg降至3.86 mg/kg。对于籽粒淀粉，热流化增加了冷水粘度（56倍），破坏了A型结晶度（相对结晶度降至8.49%），降低了短程有序结构（R降低了2.21%），并提高了抗性淀粉含量（33%）。该研究强调热流化是增强全谷物BTB加工和营养特性的最有效方法，为开发营养丰富的全谷物产品提供了见解。
