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Effects of β-Glucan and Various Thermal Processing Methods on the in Vitro Digestion of Hulless Barley Starch by Yong Xie; Miao Zhu; Haibo Liu; Zhiping Fan; Yilin Zhang; Xiaoli Qin; Xiong Liu is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Effects of β-Glucan and Various Thermal Processing Methods on the in Vitro Digestion of Hulless Barley Starch about?

This study explored the effects of β-glucan and various processing methods on the digestion of hulless barley starch in vitro. The whole hulless barley showed significantly lower starch digestibility compared to that hydrolyzed by β-glucanase, indicating that β-glucan had inhibitory effects on starch digestion. However, β-glucan slightly accelerated the hydrolysis of extracted starch. Microscope observations of grains and flours revealed that the inhibitory effects of β-glucan benefited from the integral cellular structure of hulless barley. Besides, the hulless barley processed through flaking-roasting and stir-frying exhibited significantly lower starch digestibility (41.5% and 38.9%, respectively) and considerable intact cells and starch granules. The hulless barley processed by steam flash-explosion showed moderate starch digestibility (48.2%), which may be attributed to the encapsulation of starch-protein-β-glucan complexes. This elucidated the possible mechanism of β-glucan limiting the hydrolysis of hulless barley starch and provided useful direction to produce hulless barley products with desirable starch digestibility.

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Author

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

Publisher

Elsevier BV

Published

2021

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)