Research Progress on the Effects of Processing on Nutrients and Biological Activity of Highland Barley

被引：0

作者：

Wu Y. ^{[1
,2
]}

Zhang J. ^{[1
]}

Fan B. ^{[2
]}

Bao Q. ^{[3
]}

Yang Y. ^{[2
]}

Guo Z. ^{[2
]}

Wang L. ^{[2
]}

Tong L. ^{[2
]}

Liu L. ^{[2
]}

Liu X. ^{[3
]}

Zhao F. ^{[3
]}

Wang F. ^{[2
]}

Sun J. ^{[2
]}

Li D. ^{[1
]}

机构：

[1] Department of Biomedicine, Beijing City University, Beijing

[2] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Laboratory of Quality & Safety Risk Assessment on Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Quality and Safety Co

[3] Institute of Economic Crops and Beer Raw Materials, Gansu Academy of Agricultural Sciences, Lanzhou

来源：

Science and Technology of Food Industry | 2024年 / 45卷 / 05期

关键词：

bioactivity; highland barley; nutritional composition; processing; variable regular;

D O I：

10.13386/j.issn1002-0306.2022110345

中图分类号：

学科分类号：

摘要：

Highland barley is the main food of Tibetan people, which is rich in starch, fat, protein, vitamins, dietary fiber, βglucan, polyphenol, amino acid, etc. Highland barley has widely healthy functions such as hypolipidemic, hypoglycemic, cholesterol lowing, antioxidation, and gastrointestinal regulation, etc. Due to the special characteristics including bran thickness, taste bad, and indigestible of the crude material, as a result that highland barley could be edible after processing. Superheated steam, baking, frying, steaming, boiling, and other hot processing methods as well as germination are common processing methods for highland barley. Different processing steps of highland barley would have a certain impact on the contents and structures of its nutritional compositions, and the biological activities such as hypolipidemic and hypoglycemic are also varied. Therefore, this paper reviews the effects of different processing methods on nutrients and bioactivities of highland barley in recent 10 years, and its variable regular and influencing factors are also discussed. Finally, the development of functional food products of highland barley is prospected. It has certain reference value for the in-depth digging, quality improvement, technological innovation and new product development of highland barley. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.

引用

页码：8 / 17

页数：9

共 76 条

[1] RENQING Z M., Investigation on barley variety resources and production status in Kardze Prefecture, Modern Agricultural Science and Technology, 42, 16, pp. 37-38, (2016)
[2] WANG F Y., Effect of fermentation on the composition and functional properties of oats and barley, (2021)
[3] WANG S S., Exploring the nutritional value and efficacy of barley to promote the healthy and sustainable development of barley industry, China Food, 15, pp. 124-125, (2021)
[4] FENG G G, SHE Y X, HONG S H, Et al., The latest research progress of bioactive components in hulless barley, Quality and Safety of Agro-Products, 19, 2, pp. 82-89, (2020)
[5] XU J W, LI S W., Investigation on the flavor type and the flavoring characteristics of Huzhu highland barley wine, Liquor-Making Science & Technology, 7, pp. 82-84, (2012)
[6] LI T, WANG J S, LI L, Et al., Characteristics and application hulless of barley, Academic Periodical of Farm Products Processing, 9, pp. 92-93, (2009)
[7] ZHANG Y, ZHANG W G, DANG B, Et al., Effects of stir-frying time and method on volatile flavor compounds in highland barley, Food Science, 41, 14, pp. 271-277, (2020)
[8] ZHANG Q F, LI M, LI H Y, Et al., Effects of different processing methods on dietary fiber composition and functional properties of highland barley, Cereals & Oils, 33, 2, pp. 91-94, (2020)
[9] WEI R, LIANG X., Research on the development strategy of barley industry in Tibetan area, Rural Economy and Science-Technology, 33, 6, pp. 48-50, (2022)
[10] LIU L P., The studies on structural and functional properties of the hulless barley protein, (2015)

← 1 2 3 4 5 6 7 8 →