蒸煮-老化预处理对炒制青稞粉理化性质及体外淀粉消化的影响

doi:10.3864/j.issn.0578-1752.2021.19.015

摘要/Abstract

摘要：

【目的】探讨蒸煮-老化预处理对炒制青稞粉营养组分、理化特性及体外淀粉消化特性的影响,丰富青稞加工方式。【方法】以青稞为试验材料,将蒸煮后老化不同时间（0、6、12、18和24 h）的青稞粉进行炒制,通过扫描电镜和显微镜观察蒸煮-老化预处理对炒制青稞粉微观结构的影响;使用傅里叶变换红外光谱、激光共聚焦显微拉曼光谱、X-射线衍射和快速黏度分析法,研究蒸煮-老化预处理对炒制青稞粉短程分子结构、结晶特性及糊化特性的影响;采用体外消化研究蒸煮-老化预处理对炒制青稞粉淀粉消化率的影响。【结果】与生青稞粉相比,蒸煮-老化预处理-炒制青稞粉的淀粉、蛋白质、脂肪和β-葡聚糖含量减少;但不经老化处理的炒制青稞粉（0-Roasted）水不溶性膳食纤维、水溶性膳食纤维和总膳食纤维有所增加。蒸煮-老化预处理使炒制青稞淀粉颗粒受到一定程度破损,偏光十字逐渐消失;短程分子结构受到破坏。与生青稞粉相比,蒸煮-老化预处理使炒制青稞粉的相对结晶度降低;随着老化时间增加,炒制青稞粉相对结晶度逐渐增加,结晶形式由原来的A型转变为V型,表明形成淀粉-脂质或淀粉-蛋白质-脂质复合物。蒸煮-老化预处理炒制青稞粉L*值降低,而a*和b*值增加。与生青稞粉相比,蒸煮-老化预处理使炒制青稞粉的典型糊化峰消失,终值黏度逐渐降低;同时使炒制青稞粉持油力显著增加,但持水力缓慢下降。体外消化试验表明,与生青稞粉相比,热加工可提高青稞淀粉的消化性能;但与未老化炒制青稞粉相比,老化6—24 h炒制青稞粉的快消化淀粉含量减少6%—16%,慢消化淀粉含量显著增加。【结论】蒸煮-老化预处理可改变炒制青稞粉的营养组分和理化性质。蒸煮后老化6 h的炒制青稞淀粉消化性能降低,有助于稳定血糖,可作为糖尿病患者或血糖偏高人群理想的主食来源之一。

关键词: 炒制青稞, 老化, 理化特性, 淀粉消化特性, β-葡聚糖

Abstract:

【Objective】 This study was to explore the effects of steaming-retrogradation pretreatment on the nutritional profiles, physicochemical properties, and in vitro starch digestion of the roasted highland barley flour, with the aim to enrich the processing methods of highland barley.【Method】The effects of steaming-retrogradation pretreatment at different time (0, 6, 12, 18, and 24 h, respectively) on roasted highland barley flour was studied. The microstructure of the roasted highland barley flour was observed by scanning electron microscope and microscope. The effect of steaming-retrogradation pretreatment on short-range molecular order structure, relative crystallinity, and pasting properties of the roasted highland barley flour was determined by Fourier transform infrared spectroscopy, laser confocal microscopic Raman spectroscopy, X-ray diffraction, and rapid viscosity analysis. The effects of steaming-retrogradation pretreatment on the changes of starch digestibility in roasted highland barley flour were determined via In vitro digestion. 【Result】 Compared with the raw highland barley flour, the steaming-retrogradation pretreatment reduced the contents of starch, protein, fat, and β-glucan in roasted highland barley flour. However, steaming without retrogradation pretreatment (0-Roasted) increased the content of water-insoluble dietary fiber, water-soluble dietary fiber, and total dietary fiber in the roasted highland barley flour. The steaming-retrogradation pretreatment destroyed the starch granules in roasted highland barley flour, presenting disappearance of polarization cross. Meanwhile, the short-range molecular order structure was damaged by steaming-retrogradation pretreatment in roasted highland barley flour. Compared with the raw highland barley flour, the relatively crystallinity was reduced by steaming-retrogradation pretreatment in roasted highland barley. However, the relative crystallinity was increased with the increased time of retrogradation in roasted highland barley. The A-type diffraction pattern was changed into the V-type in roasted highland barley flour, indicating the formation of starch-lipid or starch-protein-lipid complexes after heat processing. The steaming-retrogradation pretreatment decreased the L* value while increased a* and b* values in roasted highland barley flour. Compared with the raw highland barley flour, the steaming-retrogradation pretreatment destroyed the pasting peak and caused a lower final viscosity, and increased the oil holding capacity while decreased the water holding capacity of roasted highland barley flour. Compared with the raw highland barley flour, the heat processing could increase the in vitro starch digestibility. Retrogradation at 6-24 h could decrease the content of rapidly digestible starch by 6%-16% and significantly increased the content of slowly digestible starch in roasted highland barley flour. 【Conclusion】 The steaming-retrogradation pretreatment could change nutritional profiles and physicochemical properties of roasted highland barley flour. Retrogradation at 6 h could decrease the in vitro starch digestion of the roasted highland barley flour, which was helpful in maintaining blood glucose homeostasis and could be developed as one of potential foods for diabetics and borderline diabetics.

Key words: roasted highland barley, retrogradation, physicochemical properties, starch digestibility characteristics, β-glucan

王钰麟,雷琳,熊文文,叶发银,赵国华. 蒸煮-老化预处理对炒制青稞粉理化性质及体外淀粉消化的影响[J]. 中国农业科学, 2021, 54(19): 4207-4217.

WANG YuLin,LEI Lin,XIONG WenWen,YE FaYin,ZHAO GuoHua. Effects of Steaming-Retrogradation Pretreatment on Physicochemical Properties and in Vitro Starch Digestibility of the Roasted Highland Barley Flour[J]. Scientia Agricultura Sinica, 2021, 54(19): 4207-4217.

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样品 Sample	水分* Water	总淀粉 Total starch	蛋白质 Protein	脂肪 Fat	IDF	SDF	TDF	β-葡聚糖 β-glucan
生青稞粉 Raw highland barley flour	13.8±0.1a	62.0±0.3a	8.5±0.5a	2.3±0.1a	18.3±0.4b	7.1±0.0b	25.5±0.4b	6.5±0.3a
0-Roasted	8.6±0.1b	60.2±1.3ab	7.6±0.4b	1.3±0.1bc	20.5±0.4a	10.8±0.1a	31.3±0.5a	2.2±0.1d
6-Roasted	7.0±0.11c	59.4±2.7ab	6.4±0.3c	1.5±0.1bc	16.7±0.0c	6.6±0.1b	23.3±0.1c	2.3±0.1cd
12-Roasted	5.2±0.2d	57.8±2.7ab	6.3±0.2c	1.3±0.4c	16.4±0.5c	6.8±0.6b	23.2±1.1c	2.6±0.0c
18-Roasted	3.4±0.0e	55.6±4.0b	6.8±0.5c	1.5±0.2bc	15.0±0.1d	7.1±0.8b	22.1±0.9c	4.0±0.1b
24-Roasted	2.8±0.1f	57.2±2.3b	7.5±0.5b	1.8±0.1b	15.4±0.2d	7.2±0.0b	22.5±0.2c	4.3±0.2b

样品 Sample	1047/1022 cm^-1	480 cm^-1半峰全宽 Full width at half peak of 480 cm^-1
生青稞粉 Raw highland barley flour	0.87±0.01a	16.59±0.38d
0-Roasted	0.61±0.02c	22.01±0.34a
6-Roasted	0.77±0.09b	20.96±1.62ab
12-Roasted	0.77±0.08b	20.13±0.57b
18-Roasted	0.83±0.00ab	19.66±0.09bc
24-Roasted	0.85±0.01a	18.64±0.43cd

样品 Sample	L*	a*	b*	ΔE
生青稞粉 Raw highland barley	92.3±0.2a	3.4±0.1e	10.8±0.4e	—
0-Roasted	81.4±0.7b	4.4±0.2d	14.9±0.2c	11.7±0.6d
6-Roasted	81.8±0.2b	4.4±0.2d	14.1±0.3d	11.0±0.2d
12-Roasted	79.5±0.4d	4.6±0.2d	15.4±0.3c	13.6±0.5c
18-Roasted	78.9±0.2e	5.7±0.1b	17.5±0.3a	16.0±0.3b
24-Roasted	80.5±0.4c	5.3±0.1c	17.4±0.2a	13.7±0.3c