Effect of roasting process on enzymes inactivation and starch properties of highland barley
文献类型： 外文期刊
作者： Zhao, Bo 1 ; Shang, Jiaying 2 ; Liu, Liya 1 ; Tong, LiTao 1 ; Zhou, Xianrong 1 ; Wang, Shanshan 1 ; Zhang, Yuhong 3 ; Wan 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
2.Henan Univ Technol, Coll Grain & Food, Zhengzhou 450000, Henan, Peoples R China
3.Tibet Acad Agr & Anim Husb Sci, Lhasa 850000, Tibet, Peoples R China
关键词： Highland barley; Roasting treatment; Enzymes inactivation; Starch property
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）
ISSN： 0141-8130
年卷期： 2020 年 165 卷
页码：
收录情况： SCI
摘要： Roasting may be beneficial to extend the shelf life by inactivating the lipases and peroxidases in highland barley, but it may lead to the deterioration of starch quality. In this study, the pre-treatment techniques of pearling and tempering were tried to improve the efficiency of inactivation, and different roasting treatment parameters were compared to obtain the optimum treatment conditions, under which thermally degraded starch may be less. Pearling had been proved to be an effective means in reducing enzyme content, and tempering could improve the sensitivity of enzymes to heat. Synergism of the two pre-treatment methods increased the inactivation of lipase and peroxidase in highland barley to 80% and 100%, respectively, and the optimal pre-treatment and roasting condition was P20M16T16 (20% pearling rate, 16% moisture, and 16 min treatment time) at 180 degrees C. Under this condition, the starch quality was basically consistent with those of control starch. For roasting treatment starch, the birefringence intensity, swelling power, and solubility slightly decreased and the polarized cross also still existed, while the relative crystallinity slightly increased and the crystal type unchanged. Roasting treatment starch showed higher pasting temperature and lower paste viscosity, and the increasing To, Tp, and the decreasing enthalpy. (C) 2020 Elsevier B.V. All rights reserved.
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