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<p>This study focused on the effect of thermal processing including atmospheric boiling (AB), high-pressure boiling (HPB), and baking (B) on structural properties, physicochemical properties, and in vitro digestibility of starch and protein of whole grain highland barley (HB). AB and HPB treatments led to aggregation of starch granules due to starch gelatinization. AB treatment decreased the values of peak viscosity, trough viscosity and peak time of HB, and increased the setback value of HB compared to native HB. Thermal treatments increased short-disorder of HB starch granule and reduced the relative crystallinity of HB from 14.12% (control) to 11.24% (B-HB), 5.65% (AB-HB), and 4.93% (HPB-HB), respectively. AB and HPB treatments increased the content of rapidly digestible starch and decreased the contents of slowly digestible starch and resistant starch. Protein digestibility in vitro of HPB-HB and AP-HB was increased and resultant free amino acid content was decreased compared to that of control HB. Thermal treatment also affected the molecular weight of protein subunits of HB at different degree. Overall, this research provided theoretical basis for the effect of thermal processing on whole grain HB regarding to physicochemical properties, and in vitro digestibility of starch and protein.</p>

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Effect of thermal treatment on structural and physicochemical properties and in vitro starch and protein digestibility of whole grain highland barley

  • 期刊论文

  • 发表日期：

    2025年4月2日

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  • Yaxuan Ai,
  • Jialiang Shi,
  • Yong Zhao,
  • Jingwen Xu

摘要

This study focused on the effect of thermal processing including atmospheric boiling (AB), high-pressure boiling (HPB), and baking (B) on structural properties, physicochemical properties, and in vitro digestibility of starch and protein of whole grain highland barley (HB). AB and HPB treatments led to aggregation of starch granules due to starch gelatinization. AB treatment decreased the values of peak viscosity, trough viscosity and peak time of HB, and increased the setback value of HB compared to native HB. Thermal treatments increased short-disorder of HB starch granule and reduced the relative crystallinity of HB from 14.12% (control) to 11.24% (B-HB), 5.65% (AB-HB), and 4.93% (HPB-HB), respectively. AB and HPB treatments increased the content of rapidly digestible starch and decreased the contents of slowly digestible starch and resistant starch. Protein digestibility in vitro of HPB-HB and AP-HB was increased and resultant free amino acid content was decreased compared to that of control HB. Thermal treatment also affected the molecular weight of protein subunits of HB at different degree. Overall, this research provided theoretical basis for the effect of thermal processing on whole grain HB regarding to physicochemical properties, and in vitro digestibility of starch and protein.