首页|The effect of dry heat parboiling processing on the short-range molecular order structure of highland barley

The effect of dry heat parboiling processing on the short-range molecular order structure of highland barley

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  • NSTL
  • Elsevier
The crystalline structure and the physicochemical properties of highland barley under two different dry heat parboiling processing including low temperatures for a long time (LTLT) and high temperatures for a short time (HTST) and the relationship between them were studied. As measured by the techniques such as Fourier transform infrared spectroscopy, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, differential scanning calorimetry, X-ray diffraction pattern, and the crystalline structure was shown that highland barley was rearranged and resulted beta-sheet was the main influence on protein helical structure during dry heat parboiling processing. The aggregation of protein was degraded in LTLT processing. After dry heat parboiling processing, the crystal structure exhibited A, B, and V-style polymorphs, the peak temperatures of gelatinization were increased (from 64.18 degrees C to 71.58 degrees C), the enthalpy was decreased (from 5.99 J/g to 2.79 J/g), and the degree of gelatinization was up to 53.42%. LTLT dry heat parboiling was severe processing to highland barely.

Highland barleyDry heat parboilingGelatinizationShort-range molecular order structureViscoelastic properties

Zhu, Ying-dan、Wang, Yong、Li, Dong、Wang, Li-jun

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China Agr Univ, Coll Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Natl Energy R&D Ctr Nonfood Biomass, POB 50,17 Qinghua Donglu, Beijing 100083, Peoples R China

Univ New South Wales, Sch Chem Engn, Sydney, NSW, Australia

China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Key Lab Funct Food Plant Resources, Beijing, Peoples R China

2021

10.1016/j.lwt.2020.110797

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.140
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