2016
DOI: 10.1016/j.jcs.2016.01.012
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The effects of extrusion on the content and properties of dietary fibre components in various barley cultivars

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Cited by 57 publications
(36 citation statements)
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“…Cellulose degradation contributed to a reduction in peak intensity and width in modified BSDFs, which indicated that methyl and methylene components of the hydrogen bonds in modified BSDFs were disrupted during extrusion/extrusion-cellulase treatment. [22] The major absorption region at approximately 1735 cm −1 corresponded to the stretching of carbonyl groups and implied that more carbonyl groups and esters were generated in the process of modification. The characteristic absorption peak of the aromatic benzene in lignin was observed in three types of BSDF at 1626 cm −1 , but the peak intensity and width at 1626 cm −1 , 1510 cm −1 , and 1384 cm −1 decreased in the BSDF modified by extrusion-cellulase, which was attributed to lignin degradation.…”
Section: Fourier Transformed Infrared Spectroscopy (Ftir)mentioning
confidence: 99%
See 1 more Smart Citation
“…Cellulose degradation contributed to a reduction in peak intensity and width in modified BSDFs, which indicated that methyl and methylene components of the hydrogen bonds in modified BSDFs were disrupted during extrusion/extrusion-cellulase treatment. [22] The major absorption region at approximately 1735 cm −1 corresponded to the stretching of carbonyl groups and implied that more carbonyl groups and esters were generated in the process of modification. The characteristic absorption peak of the aromatic benzene in lignin was observed in three types of BSDF at 1626 cm −1 , but the peak intensity and width at 1626 cm −1 , 1510 cm −1 , and 1384 cm −1 decreased in the BSDF modified by extrusion-cellulase, which was attributed to lignin degradation.…”
Section: Fourier Transformed Infrared Spectroscopy (Ftir)mentioning
confidence: 99%
“…Extrusion and cellulase enzymatic conditions, such as temperature, moisture, ratio and time, may change the contents as well as the physicochemical and physiological properties of DF. [19,22] Processing conditions of extrusion-cellulase have not been investigated in this study, and further studies are required to determine these conditions.…”
Section: Cholesterol Adsorption Capacity (Cac)mentioning
confidence: 99%
“…Ai Y. et al [1] suggested that extrusion puffing led to the gelatinization of soybean starch and denaturation of soybean protein and it could change the gelatinization characteristics and solubility of soybean meal. Honců et al [2] analyzed the changes in β-glucan content in barley after extrusion and demonstrated that extrusion effectively increased the extraction rate of βglucan, which contributed to an increase in the nutritional value of the barley products. Alyssa Hidalgo et al [3] revealed that puffing induced significant changes in technological characteristics (1000 kernel weight, water uptake, water absorption and solubility index, pasting properties, surface area, color) and composition (protein, starch, tocol content, and carotenoid) of puffed bread wheat and einkorn kernels, the puffed einkorn kernels were richer in proteins and bioactive compounds like tocols and carotenoids.…”
Section: Introductionmentioning
confidence: 99%
“…For the fibre, a potential reason may be related to Honců et al . () finding that extruding non‐waxy barley flour significantly elevated the β‐glucan content, but with no change to the arabinoxylan level. Considering that some degree of starch gelatinization is common in commercial aquafeeds, it would likely be of interest to better understand the changes this process has on the associated fibre and starch constituents.…”
Section: Process Of Starch Gelatinizationmentioning
confidence: 91%