Effect of Superfine Grinding on Physicochemical Properties and Functional Properties of Four Kinds of Coarse Cereals

In this paper, four kinds of common coarse cereals in China (adlay, red bean, hulless barley, and buckwheat) were superfinely ground using a jet mill, and evaluated for their physicochemical properties (particle size distribution, solubility, microscopic morphology) and functional properties (cation exchange capacity, glucose absorption capacity, anti-pancreatic lipase activity, oil-holding capacity, 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity). The results showed that superfine grinding had significant effects on the physicochemical properties and functional properties of the four kinds of coarse cereal flours. Superfine buckwheat flour had the highest solubility, up to 52.4% at 90℃, and showed the most significant morphological changes under scanning electron microscope (SEM). Moreover, the glucose absorption capacity(GAC) of superfine buckwheat flour was 0.256 mmol/g under the condition of 100 mmol/L glucose concentration, which increased by 30.0% compared with that of coarse buckwheat four. The DPPH radical scavenging capacity of superfine buckwheat flour was 94.1%, which was higher than that of coarse buckwheat flour and showed the most significant change among the four kinds of coarse cereals. In terms of anti-pancreatic lipase activity and oil holding capacity, superfine grinding had the greatest influence on hulless barley flour, resulting in an increase in the two parameters of 18.5% and 26.3%compared with coarse grinding, respectively. Therefore, superfine grinding had significant effects on the physicochemical properties and functional properties of coarse cereal flours, and the properties of buckwheat and hulless barley flours varied most significantly after superfine grinding. © 2020, China Food Publishing Company. All right reserved.