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Effects of germination followed by hot air and infrared drying on properties of naked barley flour and starch.

Abstract：

:Naked barley grains were germinated at 25 °C for 12, 24, and 36 h, followed by hot air and infrared drying. Changes in structural, physicochemical, and functional properties of naked barley flour and starch after germination and drying were evaluated. Germinated and dried flour showed loose structure in starch granules surface. Germination and drying enhanced bulk density and water solubility of flour, while oil absorption capacity decreased. Treated barley starch showed greater water holding capacity, viscosity, and gelatinization temperature than those of native ones, and the maximum increase in water holding capacity of germinated barley was 20.25% of the native ones. Moreover, molecular weight, amylopectin long chains, and crystallinity of treated starch decreased, and the maximum decrease in the crystallinity of germinated barley was 78.36% of the native ones. Generally, germination for 24 and 36 h by infrared drying induced significant changes of flour and starch compared with hot air drying ones. Therefore, the combination of germination and infrared drying can be suggested as a promising method for modifying the properties of naked barley flour and starch to promote their application in the food industry.

journal_name

Int J Biol Macromol

journal_title

International journal of biological macromolecules

authors

Su C,Saleh ASM,Zhang B,Feng D,Zhao J,Guo Y,Zhao J,Li W,Yan W

doi

10.1016/j.ijbiomac.2020.10.114

subject

Has Abstract

pub_date

2020-12-15 00:00:00

pages

2060-2070

issue

Pt B

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(20)34745-0

journal_volume

165

pub_type

杂志文章

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