Tian Xinyi, Yang Yang, Wang Yan, Liu Xiaofei, Wang Bing, Xu Yue, Zhang Guang, Bian Xin, Tan Bin, Liu Ying, Ma Chunmin, Zhang Na
College of Food Engineering, Harbin University of Commerce, Harbin, China.
Academy of National Food and Strategic Reserves Administration, Beijing, China.
Compr Rev Food Sci Food Saf. 2025 Sep;24(5):e70245. doi: 10.1111/1541-4337.70245.
As a dominant crop in the plateau, hulless barley (HB) occupies an important position in traditional diets due to its unique growth adaptability and nutrition characteristics. It has attracted increasing attention due to its excellent health characteristics, including antioxidant activity, blood glucose regulation, gastrointestinal health improvement, prevention of chronic diseases, and anti-fatigue effects. However, due to structural defects or substantial nutrient loss during processing and poor palatability of HB products, it is urgent to enhance the functional characteristics by modification methods. This review summarizes and analyzes the research progress of physiological functions and processing modification technology of starch, protein, dietary fiber, and phenolic compounds in HB in recent years and discusses its application potential in the development and utilization of HB health products. After physical, chemical, biological, or combined modification treatment, the structure of HB was obviously changed, and the content of bioactive compounds increased. The hydration properties, starch digestibility, thermal stability, and storage properties of HB were significantly improved through in vivo and in vitro experiments. Whether HB was used as raw material, additive, or modified HB made of staple foods, baked products, fermented foods, and other functional foods had higher nutritional value and better taste. HB is a highly promising raw material for low-glycemic index (GI) foods and gluten-free foods. On the basis of these findings, the modified treatment can improve the quality and nutritional characteristics of HB and broaden the application and development prospects of HB in the food industry.
作为高原地区的主要作物，青稞因其独特的生长适应性和营养特性，在传统饮食中占据重要地位。由于其优异的健康特性，包括抗氧化活性、血糖调节、改善肠道健康、预防慢性病和抗疲劳作用等，青稞已受到越来越多的关注。然而，由于青稞在加工过程中存在结构缺陷或大量营养成分流失，且青稞产品适口性差，因此迫切需要通过改性方法来增强其功能特性。本文综述并分析了近年来青稞中淀粉、蛋白质、膳食纤维和酚类化合物的生理功能及加工改性技术的研究进展，并探讨了其在青稞保健品开发利用中的应用潜力。经过物理、化学、生物或复合改性处理后，青稞的结构明显改变，生物活性成分含量增加。通过体内和体外实验，青稞的水化特性、淀粉消化率、热稳定性和储存特性均得到显著改善。无论是将青稞作为原料、添加剂，还是制成主食、烘焙食品、发酵食品等功能性食品的改性青稞，都具有更高的营养价值和更好的口感。青稞是生产低血糖生成指数（GI）食品和无麸质食品的极具潜力的原料。基于这些研究结果，改性处理可以提高青稞的品质和营养特性，拓宽青稞在食品工业中的应用和发展前景。
