Effect of Steam Explosion on the Release of Nutrients and Digestibility of Black Barley
This study investigates the effects of steam explosion (SE) on the nutrient composition and digestibility of black barley. Under different SE pressures (1.8, 2.0, 2.4 MPa), SE times (20, 30, 40 s), and initial moisture contents (8%, 10%, 12%), the contents of β-glucan, polyphenols, and flavonoids, a...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2025-04-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050106 |
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| author | Jie WANG Zhilong ZENG Haoyuan WANG Manman LU Yao LI Chuanhu YI Xiong LIU |
| author_facet | Jie WANG Zhilong ZENG Haoyuan WANG Manman LU Yao LI Chuanhu YI Xiong LIU |
| author_sort | Jie WANG |
| collection | DOAJ |
| description | This study investigates the effects of steam explosion (SE) on the nutrient composition and digestibility of black barley. Under different SE pressures (1.8, 2.0, 2.4 MPa), SE times (20, 30, 40 s), and initial moisture contents (8%, 10%, 12%), the contents of β-glucan, polyphenols, and flavonoids, as well as the swelling degree, pasting degree, and starch hydrolysis index of black barley were analyzed. Results showed that SE treatment increased the free polyphenol content by up to 124.37% and the RS content by up to 198.05%. With increasing pressure and time, free polyphenol content increased (with a maximum increase of 64.46%), while β-glucan and free flavonoid contents decreased, and swelling and pasting degrees increased. The internal structure of black barley became more porous, and the starch hydrolysis index showed an upward trend. Increasing the initial moisture content enhanced the levels of β-glucan, bound polyphenols, and bound flavonoids. To ensure the processing quality of black barley, while considering its nutritional, physical, and digestibility properties, it is recommended to use SE conditions of at least 2.0 MPa pressure, 10%~12% initial moisture content, and 30~40 s treatment time. Although the free polyphenol content varied significantly under different SE conditions, the starch hydrolysis index of fully gelatinized samples showed no significant differences, indicating that free polyphenols could not inhibit starch digestion in the complex system of black barley. This study provides theoretical references for the processing and utilization of black barley products. |
| format | Article |
| id | doaj-art-c621f3d4f019450dbc2c6df64d48ed5e |
| institution | OA Journals |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-c621f3d4f019450dbc2c6df64d48ed5e2025-08-20T02:09:34ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-04-0146822223010.13386/j.issn1002-0306.20240501062024050106-8Effect of Steam Explosion on the Release of Nutrients and Digestibility of Black BarleyJie WANG0Zhilong ZENG1Haoyuan WANG2Manman LU3Yao LI4Chuanhu YI5Xiong LIU6College of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaSchool of Food Science and Engineering, Hainan University, Haikou 570228, ChinaChang Du Jun Qin Agricultural Science and Technology Development Company, Changdu 854000, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaThis study investigates the effects of steam explosion (SE) on the nutrient composition and digestibility of black barley. Under different SE pressures (1.8, 2.0, 2.4 MPa), SE times (20, 30, 40 s), and initial moisture contents (8%, 10%, 12%), the contents of β-glucan, polyphenols, and flavonoids, as well as the swelling degree, pasting degree, and starch hydrolysis index of black barley were analyzed. Results showed that SE treatment increased the free polyphenol content by up to 124.37% and the RS content by up to 198.05%. With increasing pressure and time, free polyphenol content increased (with a maximum increase of 64.46%), while β-glucan and free flavonoid contents decreased, and swelling and pasting degrees increased. The internal structure of black barley became more porous, and the starch hydrolysis index showed an upward trend. Increasing the initial moisture content enhanced the levels of β-glucan, bound polyphenols, and bound flavonoids. To ensure the processing quality of black barley, while considering its nutritional, physical, and digestibility properties, it is recommended to use SE conditions of at least 2.0 MPa pressure, 10%~12% initial moisture content, and 30~40 s treatment time. Although the free polyphenol content varied significantly under different SE conditions, the starch hydrolysis index of fully gelatinized samples showed no significant differences, indicating that free polyphenols could not inhibit starch digestion in the complex system of black barley. This study provides theoretical references for the processing and utilization of black barley products.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050106black barleysteam explosion conditionsnutrient compositionfree polyphenolsstarch hydrolysis index |
| spellingShingle | Jie WANG Zhilong ZENG Haoyuan WANG Manman LU Yao LI Chuanhu YI Xiong LIU Effect of Steam Explosion on the Release of Nutrients and Digestibility of Black Barley Shipin gongye ke-ji black barley steam explosion conditions nutrient composition free polyphenols starch hydrolysis index |
| title | Effect of Steam Explosion on the Release of Nutrients and Digestibility of Black Barley |
| title_full | Effect of Steam Explosion on the Release of Nutrients and Digestibility of Black Barley |
| title_fullStr | Effect of Steam Explosion on the Release of Nutrients and Digestibility of Black Barley |
| title_full_unstemmed | Effect of Steam Explosion on the Release of Nutrients and Digestibility of Black Barley |
| title_short | Effect of Steam Explosion on the Release of Nutrients and Digestibility of Black Barley |
| title_sort | effect of steam explosion on the release of nutrients and digestibility of black barley |
| topic | black barley steam explosion conditions nutrient composition free polyphenols starch hydrolysis index |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050106 |
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