蒸汽爆破对黑青稞营养成分释放及消化性的影响  

Effect of Steam Explosion on the Release of Nutrients and Digestibility of Black Barley

作　　者：王洁 曾志龙 王豪缘 鲁嫚嫚 李耀 易川虎 刘雄[1] WANG Jie;ZENG Zhilong;WANG Haoyuan;LU Manman;LI Yao;YI Chuanhu;LIU Xiong(College of Food Science,Southwest University,Chongqing 400715,China;School of Food Science and Engineering,Hainan University,Haikou 570228,China;Chang Du Jun Qin Agricultural Science and Technology Development Company,Changdu 854000,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]海南大学食品科学与工程学院,海南海口570228 [3]昌都市君亲农业科技开发有限公司,西藏昌都854000

出　　处：《食品工业科技》2025年第8期222-230,共9页Science and Technology of Food Industry

基　　金：西藏自治区科技厅(XZ202201YD0027C)。

摘　　要：为探究蒸汽爆破(Steam Explosion,SE)对黑青稞营养成分和消化性的影响,本研究在不同汽爆压力(1.8、2.0、2.4 MPa)、汽爆时间(20、30、40 s)和不同初始含水率(8%、10%、12%)条件下,分析了黑青稞中β-葡聚糖、多酚和黄酮含量,以及膨化度、糊化度和淀粉水解指数的变化。结果表明,汽爆处理最高可使黑青稞游离多酚含量提高124.37%,抗性淀粉(RS)含量提高198.05%。随着压力和时间的增加,游离多酚含量最高增幅达64.46%,而β-葡聚糖及游离黄酮含量降低,膨化度和糊化度升高,黑青稞内部结构逐渐疏松,淀粉水解指数呈现上升的趋势。初始含水率的增加促进了β-葡聚糖、结合多酚和结合黄酮的含量提升。在确保黑青稞加工质量的前提下,综合考虑其营养、物理和消化特性,建议采用2.0 MPa以上、10%~12%初始含水率和30~40 s的汽爆处理条件。尽管不同汽爆条件下的游离多酚含量具有显著性差异,但全糊化处理后的各组淀粉水解指数无显著差异,表明在黑青稞复杂体系中,单纯的游离多酚不是发挥抗消化作用的决定性因素。不可忽视的是,SE展现出延迟淀粉消化的潜力。该研究可为黑青稞产品的加工利用提供理论参考。This study investigates the effects of steam explosion(SE)on the nutrient composition and digestibility of black barley.Under different SE pressures(1.8,2.0,2.4 MPa),SE times(20,30,40 s),and initial moisture contents(8%,10%,12%),the contents ofβ-glucan,polyphenols,and flavonoids,as well as the swelling degree,pasting degree,and starch hydrolysis index of black barley were analyzed.Results showed that SE treatment increased the free polyphenol content by up to 124.37%and the RS content by up to 198.05%.With increasing pressure and time,free polyphenol content increased(with a maximum increase of 64.46%),whileβ-glucan and free flavonoid contents decreased,and swelling and pasting degrees increased.The internal structure of black barley became more porous,and the starch hydrolysis index showed an upward trend.Increasing the initial moisture content enhanced the levels ofβ-glucan,bound polyphenols,and bound flavonoids.To ensure the processing quality of black barley,while considering its nutritional,physical,and digestibility properties,it is recommended to use SE conditions of at least 2.0 MPa pressure,10%~12%initial moisture content,and 30~40 s treatment time.Although the free polyphenol content varied significantly under different SE conditions,the starch hydrolysis index of fully gelatinized samples showed no significant differences,indicating that free polyphenols could not inhibit starch digestion in the complex system of black barley.This study provides theoretical references for the processing and utilization of black barley products.

关 键 词：黑青稞 蒸汽爆破条件 营养成分 游离多酚 淀粉水解指数 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]