文献类型：期刊文献

英文题名：Effects of germination followed by hot air and infrared drying on properties of naked barley flour and starch

作者：Su, Chunyan[1,2];Saleh, Ahmed S. M.[3];Zhang, Bo[2];Feng, Duo[1];Zhao, Jiangyan[1];Guo, Yu[1];Zhao, Jian[1];Li, Wenhao[2];Yan, Wenjie[1]

第一作者：Su, Chunyan

通讯作者：Yan, WJ[1]

机构：[1]Beijing Union Univ, Coll Biochem Engn, Beijing 100023, Peoples R China;[2]Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;[3]Assiut Univ, Fac Agr, Dept Food Sci & Technol, Assiut 71526, Egypt

第一机构：北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Coll Biochem Engn, Beijing 100023, Peoples R China.|[1141726]北京联合大学生物化学工程学院;[11417]北京联合大学;

年份：2020

卷号：165

起止页码：2060-2070

外文期刊名：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

收录：;Scopus(收录号：2-s2.0-85094160483);WOS:【SCI-EXPANDED(收录号:WOS:000600773500045)】；

基金：This study was financially supported by the Academic Research Projects of Beijing Union University (ZK70202004) and the National Key R&D Program of China (2017YFD0401203).

语种：英文

外文关键词：Germination; Starch; Drying

摘要：Naked barley grains were germinated at 25 degrees 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 barleywas 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. (C) 2020 Elsevier B.V. All rights reserved.