Effects of β-glucan and various thermal processing methods on the in vitro digestion of hulless barley starch

Xie, Yong; Zhu, Miao; Liu, Haibo; Fan, Zhiping; Zhang, Yilin; Qin, Xiaoli; Xiong, Liu

doi:10.1016/j.foodchem.2021.129952

Cited by 37 publications

(24 citation statements)

References 34 publications

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“…The total starch content of the black cultivar appeared to be slightly influenced by roasting temperature, exhibiting a non-statistical difference from its roasted counterparts. Accordingly, these results suggested that the alteration in the starch amount of CHB was not directly dependent on roasting temperature, consistent with the previous findings in the cases of roasted waxy-barley and hull-less barley [ 13 , 48 ]. Nonetheless, it was still noteworthy that the roasting treatment of highland barley resulted in dramatic changes in the morphology, structure, and functional property of its starch, and such variations had already been well elucidated in the literature [ 3 ].…”

Section: Resultssupporting

confidence: 91%

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

Wang

Zhang

et al. 2022

Foods

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Colored highland barley (CHB) is featured with its potential health-promoting benefits. CHB is frequently processed through roasting, which changes its volatile smells, color, and composition. The objective of this work was to establish the volatile fingerprints of CHB that had been roasted at different temperatures using E-nose and headspace-gas-chromatography-ion-mobility spectroscopy (HS-GC-IMS). The findings showed that roasting increased the relative contents of pyrazines, aldehydes, and ketones while decreasing the relative contents of alcohols, esters, and sulfides. Pyrazines were identified as the markers for volatile substances of the roasted CHB (RCHB). The outcomes of the principal component analysis (PCA) and hierarchical clustering analysis (HCA) demonstrated that the volatiles could easily distinguish between raw CHB and RCHB instead of differentiating between CHB roasted at different temperatures. Additionally, after roasting, the color characteristics and CHB constituents underwent changes, and the effect of roasting temperature on these changes differed depending on the cultivar. Protein, free amino acids, and flavonoids appeared to primarily participate in the variations of volatile substances, and the free fluorescence intermediary compounds might involve changes in color parameters and aromas. These findings improved our knowledge of the volatiles in CHB that were roasted under various conditions.

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Section: Resultssupporting

confidence: 91%

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

Wang

Zhang

et al. 2022

Foods

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“…The dynamic rheological property of all samples was investigated using an HR-1 Rheometer (TA Instruments, United States) based on a method ( 6 , 36 ). An amount of 4 g of flours and 25 ml of deionized water were mixed and shaken at 95°C water for 30 min and stored at 4°C.…”

Section: Methodsmentioning

confidence: 99%

Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion

Kong

Zeng

et al. 2022

Front. Nutr.

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Whole grain contains many health-promoting ingredients, but due to its poor bioaccessibility and processibility, it is not widely accepted by consumers. The steam explosion was exploited to modify the nutritional bioaccessibility and the physicochemical properties of wholemeal flour in this study. In vitro starch digestibility, in vitro protein digestibility of wholemeal flour, total flavonoids content, and total phenolics content of digestive juice were used to evaluate the bioaccessibility, and a significant variation (p < 0.05) was noted. Results showed that steam explosion enhanced the gastric protein digestibility ranged from 5.67 to 6.92% and the intestinal protein digestibility ranged from 16.77 to 49.12%. Steam-exploded wholemeal flour (0.5 MPa, 5 min) had the highest protein digestibility and rapidly digestible starch content. Compared with native flour, steam explosion (0.5 MPa, 5 min) contributed to a 0.72-fold and 0.33-fold increment of total flavonoids content and total phenolics content in digestible juice. Chemical changes of wholemeal flour, induced by steam explosion, caused the changes in the solvent retention capacity, rheological property of wholemeal flour, and altered the falling number (and liquefaction number). An increasing tendency to solid-like behavior and the gel strength of wholemeal flour was significantly enhanced by the steam explosion at 0.5 MPa for 5 min, while the gluten was not weakened. This study indicated that steam-exploded wholemeal flour (0.5 MPa, 5 min) could serve as a potential ingredient with the noticeable bioaccessibility and physicochemical properties in cereal products.

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“…Although the low GI of GPS‐GMS‐D was determined, the flavor of GPS‐GMS‐D was supposed to be enhanced with appropriate and moderate post‐thermal processing (Alpos et al., 2021; Xie et al., 2021), which was likely to improve the quality of life of a person with diabetes. In this context, post‐thermal treatment (Yang et al., 2019), including cooking (Rehman & Shah, 2005) and baking (Naseer et al., 2021), was proposed to discover the influence of post‐thermal treatment on the crystal structure and eGI of GPS‐GMS‐D, which could potentially provide proper suggestions for post‐thermal treatments.…”

Section: Resultsmentioning

confidence: 99%

Effect and mechanism of glycerol monostearate dimer (GMS‐D) and baking‐treatment on the structure, in vitro digestion of gelatinized potato starch‐GMS‐D

et al. 2022

Journal of Food Science

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With the increasing progress of society and in‐depth scientific research, dietary regulations, especially sustained glucose releases, are regarded as an effective and significant way to lighten or even cut the emergence of diabetes. In this research, the starch–lipid complex gelatinized potato starch‐glycerol monostearate dimer (GPS‐GMS‐D) was developed to provide a low‐glycemic index functional food component for type 2 diabetes. Briefly, the higher complexation index (CI, 71.02%), lower rapidly digestible starch (RDS, 35.57%), and lower estimated glycemic index (eGI, 52.34%) were referred to as GPS‐GMS‐D. It was assumed that the solid V‐type crystal structure, induced with the helix between GMS‐D and GPS due to high amylose, high saturation, and low steric hindrance, contributed to the lower digestibility. In addition, baking treatment for 5 min was systematically exerted to improve the flavor of GPS‐GMS‐D with a relatively high CI (59.98%) and low eGI (54.15%). It was believed that rapid dehydration and close interaction during baking treatment could slow down the decomposition of GPS‐GMS‐D and conversions of starch fractions. Therefore, these results suggested that the as‐developed GPS‐GMS‐D was a promising low GI functional dietary food component for diabetes mellitus, and a suitable baking post‐thermal treatment was successfully proposed to enhance the flavor of GPS‐GMS‐D. Practical Application The higher amylose and solid V‐type crystal structure in gelatinized potato starch‐glycerol monostearate dimer (GPS‐GMS‐D) would induce the formation of slowly digestive starch (SDS) and resistant starch (RS) to suppress enzymatic hydrolysis. Moreover, the flavor of GPS‐GMS‐D was enhanced with appropriate and moderate thermal processing (baking), which was likely to improve the quality of life of a person with diabetes. Thus, we believe that GPS‐GMS‐D is a promising functional food component for diabetes mellitus.

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Effects of β-glucan and various thermal processing methods on the in vitro digestion of hulless barley starch

Cited by 37 publications

References 34 publications

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion

Effect and mechanism of glycerol monostearate dimer (GMS‐D) and baking‐treatment on the structure, in vitro digestion of gelatinized potato starch‐GMS‐D

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