不同碾减率青稞营养成分及糊化特性对比分析

Comparative analysis of nutritional components and gelatinization characteristics of highland barley with different milling degrees

以青稞为主要研究对象,通过对不同碾减率青稞的营养成分及糊化特性进行对比分析,研究不同碾磨程度对青稞营养特性和糊化特性的影响。研究发现,随着碾减率的提高,青稞米的粒型减小,淀粉含量上升,蛋白质、脂肪、灰分和总膳食纤维的含量均逐渐减小,β-葡聚糖由于主要分布在胚乳细胞壁中,所以其含量也增加。碾磨处理后的青稞米其糊化特性和糊化时间得到明显改善,通过碾磨处理可以有效改善青稞米的食用方便性。

In this paper,highland barley was taken as the main research object.The nutritional composition and gelatinization characteristics of highland barley with different milling degrees were compared and analyzed,and the effects of different milling degrees on the nutritional and gelatinization characteristics were studied.It was found that with the increase of milling degree,grain size decreased,starch content increased,protein,fat,ash and total dietary fiber content decreased,and the content ofβ-glucan increased because it was mainly distributed in endosperm cell wall.The gelatinization characteristics and gelatinization time of milled highland barley were significantly improved,and the edible convenience of highland barley could be effectively improved by milling.