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当前位置: 首页 > 文章 > 青稞籽粒β-葡聚糖含量及不同加工方式对其变化的影响 山东农业科学 2019 (2) 124-130
Position: Home > Articles > Beta Glucan Content in Highland Barley Grains and Its Change Influenced by Different Processing Methods Shandong Agricultural Sciences 2019 (2) 124-130

青稞籽粒β-葡聚糖含量及不同加工方式对其变化的影响

作  者：
王新坤;刘超;杨清梅;程安玮;王月明;王青;孙金月
单  位：
农业部新食品资源加工重点实验室/山东省农产品精深加工技术重点实验室/山东省农业科学院农产品研究所
关键词：
青稞;β-葡聚糖;宏量营养素;加工方式
摘  要：
为探究青稞籽粒中宏量营养素与β-葡聚糖之间的关系,并揭示加工方式对β-葡聚糖含量的影响,遴选品质优异的青稞品种用于功能食品的开发,对日喀则市来源的13份青稞品种进行炒制、蒸煮、焙烤和发芽处理。结果表明,β-葡聚糖含量仅与膳食纤维含量显著相关(P<0.01),与脂肪、蛋白质和淀粉含量均无显著相关关系;炒制和焙烤均可显著增加青稞籽粒全粉中β-葡聚糖含量(P<0.05),其中焙烤带来的增益效应更强,与未加工处理相比增幅达到14.97%。鉴于品种和烹饪方式两个因素间存在交互作用,为实现β-葡聚糖的富集,宜选择棕色品种"喜拉22"进行焙烤处理。
译  名：
Beta Glucan Content in Highland Barley Grains and Its Change Influenced by Different Processing Methods
作  者：
Wang Xinkun;Liu Chao;Yang Qingmei;Cheng Anwei;Wang Yueming;Wang Qing;Sun Jinyue;Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences;
单  位：
Wang Xinkun%Liu Chao%Yang Qingmei%Cheng Anwei%Wang Yueming%Wang Qing%Sun Jinyue%Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences
关键词：
Highland barley;;Beta-glucan;;Macro nutrients;;Processing method
摘  要：
In order to explore the relationship between macro nutrients and beta-glucan in highland barley grains, reveal the impact of processing methods on the content of beta-glucan, and select barley varieties with excellent quality for developing functional food, 13 highland barley varieties from Shigatse City were treated by frying, stewing, baking and germination. The results showed that the content of beta-glucan was only significantly related to the content of dietary fiber(P<0.01), and was not significantly related to the content of fat, protein and starch. Both frying and baking could significantly increase the content of beta-glucan in the whole highland barley seed flour(P<0.05), in which, the gain effect brought by baking was stronger with the increase rate up to 14.97% compared with the control. In view of the interaction between varieties and processing methods, the brown variety Xila 22 was optimum for baking in order to achieve the enrichment of beta-glucan.

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