Effect of heat treatment on the structure and physicochemical properties of the whole barley powder of different varieties

Authors

JING Xiao-nan, Academy of Agricultural and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China
DANG Bin, Academy of Agricultural and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China; Qinghai Key Laboratory of Qinghai-Tibet Plateau Agricultural Products Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining, Qinghai 810016, China
YANG Xi-juan, Academy of Agricultural and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China; Qinghai Key Laboratory of Qinghai-Tibet Plateau Agricultural Products Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining, Qinghai 810016, China
ZHANG Wen-gang, Academy of Agricultural and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China; Qinghai Key Laboratory of Qinghai-Tibet Plateau Agricultural Products Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining, Qinghai 810016, China
ZHANG Jie, Academy of Agricultural and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China; Qinghai Key Laboratory of Qinghai-Tibet Plateau Agricultural Products Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining, Qinghai 810016, China
ZHAO Meng-meng, Academy of Agricultural and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China
CHEN Dan-shuo, Qinghai Huashi Science and Technology Investment Management Co., Ltd., Xining, Qinghai 810016, China;Qinghai Province Highland Barley Resource Comprehensive Utilization Engineering Technology Research Center, Xining, Qinghai 810016, China
ZHANG Fa-lin, Qinghai Huashi Science and Technology Investment Management Co., Ltd., Xining, Qinghai 810016, China;Qinghai Province Highland Barley Resource Comprehensive Utilization Engineering Technology Research Center, Xining, Qinghai 810016, China

Abstract

Objective: This study contributed to improving the processing characteristics of highland barley flour. Methods: Using superheated steam, infrared and microwave baking to treat three different kinds of barley, i. e., kunlun 15, Dulihuang and kunlun 20 and then their influence on the structure of the barley powder was determined by scanning electron microscopy, X-ray diffraction, thermal analysis and Fourier transform infrared spectrum scanning. The changes of basic nutrients, color difference, water holding power, oil holding force, reclining Angle, sliding Angle, expansion force, bulk density, vibrating density and gelatinization characteristics were compared with before and after treatment. Results: After heat treatment, the contents of crude protein, crude fat, crude fiber and ash increased, while the contents of total starch decreased significantly (P<0.05). The three kinds of heat-treatments could change the morphological group structure of the whole barley powder, without significantly change to the functional group structure of the whole barley powder. The swelling force, bulk density, vibration density, water holding capacity and gelatinization temperature of highland barley powder increased significantly (P<0.05), while its oil retention and whiteness decreased. Superheated steam treatment increased the viscosity value, regression value and disintegration value (P<0.05), while microwave baking and far infrared baking decrease them. Conclusion: Heat treatment can improve the processing characteristics of highland barley flour, but slight differences were found among the different varieties. Superheated steam treatment is more suitable for improving the processing characteristics of highland barley flour.

Publication Date

9-28-2021

First Page

44

Last Page

52

DOI

10.13652/j.issn.1003-5788.2021.09.007

Recommended Citation

Xiao-nan, JING; Bin, DANG; Xi-juan, YANG; Wen-gang, ZHANG; Jie, ZHANG; Meng-meng, ZHAO; Dan-shuo, CHEN; and Fa-lin, ZHANG (2021) "Effect of heat treatment on the structure and physicochemical properties of the whole barley powder of different varieties," Food and Machinery: Vol. 37: Iss. 9, Article 7.
DOI: 10.13652/j.issn.1003-5788.2021.09.007
Available at: https://www.ifoodmm.cn/journal/vol37/iss9/7

References

[1] 赵波. 青稞适度加工稳定化关键技术及制品品质改良机制研究[D]. 北京: 中国农业科学院, 2020: 1-3.
[2] 邓家汶, 吴绍华, 郭晓娜, 等. 过热蒸汽处理对全麦粉理化特性的影响[J]. 中国粮油学报, 2020, 35（10）: 29-34.
[3] 张兰月. 远红外烘烤处理对小麦胚品质及贮藏稳定性的影响[D]. 杨凌: 西北农林科技大学, 2013: 36-37.
[4] 任国宝, 郇美丽, 陈佳佳, 等. 微波辐照稳定化处理小麦籽粒及其品质变化的研究[J]. 食品工业科技, 2019, 40（11）: 7-11.
[5] WANG Hao-ran, WANG Li-li, TONG Li-tao, et al. Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley[J]. John Wiley and Sons, 2019, 54（8）: 2 570-2 577.
[6] HE Shu-dong, LI Jing, HE Qian, et al. Physicochemical and antioxidant properties of hard white winter wheat（Triticum aestivm L.） bran superfifine powder produced by eccentricvibratory milling[J]. Powder Technology, 2018, 325: 126-133.
[7] HUANG Zu-qiang, LU Jian-ping, LI Xuan-ai, et al. Effect of mechanical activation on physico-chemical properties and structure of cassava starch[J]. Carbohyd Polym, 2007, 68（1）: 128-135.
[8] 王立东, 肖志刚. 气流粉碎对玉米淀粉结构及理化性质的影响[J]. 农业工程学报, 2016, 32（24）: 276-281.
[9] 曹龙奎, 康丽君, 寇芳, 等. 改性前后小米糠膳食纤维结构分析及体外抑制α-葡萄糖苷酶活性[J]. 食品科学, 2018, 39（11）: 46-52.
[10] 易甜, 崔文文, 王明锐, 等. 锦橙皮渣膳食纤维微粉化及其功能特性分析[J]. 食品科学, 2019, 40（10）: 8-14.
[11] 符群, 李卉, 王路, 等. 球磨法和均质法改善薇菜粉物化及功能性质[J]. 农业工程学报, 2018, 34（9）: 285-291.
[12] 陈如, 何玲. 超微粉碎对苹果全粉物化性质的影响[J]. 食品科学, 2017, 38（13）: 150-154.
[13] 王军, 程晶晶. 振动式超微粉碎对绿豆全粉物化特性的影响[J]. 粮食与油脂, 2016, 29（11）: 38-41.
[14] LI Guang-hui, GUO Wei-yun, GAO Xue-li, et al. Effect of superfine grinding on physicochemical and antioxidant properties of soybean residue powder[J]. Food Science and Nutrition, 2020, 8: 1208-1214.
[15] 赵萌萌, 党斌, 张文刚, 等. 超微粉碎对青稞麸皮粉微观结构及功能特性的影响[J]. 农业工程学报, 2020, 36（8）: 278-286.
[16] ZHOU M, ROBERTS G L, ROBARDS K, et al. Effects of sowing date, nitrogen application,and sowing rate on oat quality[J]. Australian Journal of Agricultural Research, 1998, 49（5）: 332-340.
[17] 胡新中, 罗勤贵, 欧阳韶晖, 等. 裸燕麦酶活性抑制方法及品质比较[J]. 中国粮油学报, 2006, 21（5）: 46-50.
[18] 申瑞玲, 张亚蕊, 张婷, 等. 不同热加工对萌动青稞营养成分和加工特性的影响[J]. 中国粮油学报, 2020, 35（3）: 147-152.
[19] LIANG Bing, LI Li-qian, LI Mei-ling, et al. Photochromic properties of chemically modified bacteriorhodopsin films[C]// San Diego, CA, United States: SPIE Optics + Photonics, 2000: 64-70.
[20] 赖爱萍, 陆国权. 蒸煮加工对甘薯渣膳食纤维特性的影响[J]. 食品工业科技, 2014, 35（21）: 107-144.
[21] HU Yue-ming, WANG Li-juan, ZHU-Hong, et al. Superheated steam treatment improved flour qualities of wheat in suitable conditions[J]. Journal of Food Processing and Preservation, 2017, 41（6）: 13238.
[22] GIALLOUROU N, ORUNA-CONCHA M J, HARBOURNEN. Effects of domestic processing methods on the phytochemical content of watercress （Nasturtium officinale[J]. Food Chemistry, 2016, 212: 411-419.
[23] SEHRAWAT R, NEMA P K, KAUR B P. Effect of superheated steam drying on properties of foodstuffs and kinetic modeling[J]. Innovative Food Science & Emerging Technologies, 2016, 34: 285-301.
[24] 胡迪. 过热蒸汽对米糠营养、理化与储藏性质的影响[D]. 南昌: 南昌大学, 2018: 17-18.
[25] 徐斌, 周世龙, 苗文娟, 等. 微波辐射对小麦胚芽糊化特性与微观结构的影响[J]. 农业机械学报, 2012, 43（12）: 151-157.
[26] GUO Peng, YU Jing-lin. Mechanisms of starchgelatinization during heating of wheat flour and its effect on in vitro starch digestibility[J]. Food Hydrocoll, 2018, 82: 370-378.
[27] MIAO Ming, ZHANG Tao, JIANG Bo. Characterisations of kabuli and desi chickpea starches cultivated in China[J]. Food Chemistry, 2009, 113（4）: 1 025-1 032.
[28] 马岁祥, 李涛, 宋洪波, 等. 过热蒸汽改性典型晶型淀粉的理化性质研究[J]. 中国食品学报, 2018, 18（8）: 99-106.
[29] PETCHARAT Jaiboon, NATTAPOL Poomsaad, PATCHAREE Tungtrakul, et al. Improving head rice yield of glutinous rice by novel parboiling process[J]. Taylor and Francis, 2016, 34（16）: 1 991-1 999.
[30] CHAIWAT Rattanamechaiskul, NITTAYA Junka, SOMKIAT Prachayawarakorn, et al. Modeling the improved textural properties of purple waxy rice dried through fluidization[J]. Drying Technology, 2018, 36（9）: 1 061-1 075.
[31] 苗字叶, 姚亚亚, 刘阳星月, 等. 超高静压改性麦麸对其功能性质的影响[J]. 食品科学, 2019, 40（19）: 164-171.
[32] 康丽君, 寇芳, 沈蒙, 等. 响应面试验优化小米糠膳食纤维改性工艺及其结构分析[J]. 食品科学, 2017, 38（2）: 240-247.
[33] 刘天一, 马莺, 陈历水, 等. 非晶化玉米淀粉的制备及其结构表征[J]. 哈尔滨工业大学学报, 2010, 42（2）: 286-291.
[34] 康丽君. 小米糠膳食纤维结构分析及体外抑制α-葡萄糖苷酶活性研究[D]. 大庆: 黑龙江八一农垦大学, 2017: 29-30.
[35] SHARMA M, YADAV D N, SINGH A K, et al. Rheological and functional properties of heat moisture treated pearl millet starch[J]. Journal of Food Science and Technology, 2015, 52（10）: 6 502-6 510.
[36] 朱怡婷, 李状, 黄晓兵, 等. 超微粉碎对毛竹笋微观结构及营养成分的影响[J]. 热带作物学报, 2015, 36（5）: 937-941.
[37] 刘小娇, 白婷, 王姗姗, 等. 不同处理对青稞脂肪氧化酶活性及品质的影响[J]. 食品研究与开发, 2021, 42（7）: 39-44.
[38] 景新俊. 不同热加工对萌动青稞加工特性和营养作用的影响[D]. 郑州: 郑州轻工业大学, 2019: 12-13.