The effects of heat-moisture treatment and pullulanase treatment on the nutritional functionality, biological activity and physicochemical characteristics of highland barley flour

Abstract

Abstract: This study investigated the effects of heat-moisture treatment and pullulanase treatment on highland barley. Changes in its physicochemical components, bioactive compounds, antioxidant properties, enzyme inhibitory activities, digestibility and particle structure were analyzed. Results showed that both these two treatments significantly increased the contents of protein, dietary fiber and β-glucan. Notably, pullulanase treatment significantly elevated the essential amino acid contents in highland barley. As an excellent dietary source of Ca, the Ca content in heat-moisture treated samples increased remarkably. Moreover, in modified samples, total phenol, total flavonoid, and total anthocyanin contents, ABTS and DPPH radical-scavenging abilities, FRAP values, inhibitory activities against α-glucosidase and α-amylase, gelatinization temperature, and enthalpy were all significantly higher than those in unmodified samples. Particle size experiments indicated that both treatments altered the particle size distribution of highland barley, making it more concentrated. Electron microscopy observations revealed that both treatments damaged the surface morphology of highland barley particles, causing depressions and cracks.

Key words: highland barley, hydrothermal treatment, pullulanase, nutritional components, active substances, physicochemical properties

CLC Number:

TS201.2

Zhengwu Wang. The effects of heat-moisture treatment and pullulanase treatment on the nutritional functionality, biological activity and physicochemical characteristics of highland barley flour[J]. FOOD SCIENCE.

References

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