Effect of Particle Size on Structural, Physicochemical and Functional Properties of Highland Barley Bran
In this study, airflow impact milling (AFIM) with different intensity was utilized to mill coarse highland barley bran (CHB) in order to investigate the effects of particle size on the structure, physicochemical, and functional characteristics of the bran. Medium highland barley bran (MHB) with an a...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010327 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832592607461507072 |
|---|---|
| author | Tong WANG Xueqing WANG Yaning TIAN Jingjing YANG Bin DANG Xiaogang SHEN Fengzhong WANG Lili WANG |
| author_facet | Tong WANG Xueqing WANG Yaning TIAN Jingjing YANG Bin DANG Xiaogang SHEN Fengzhong WANG Lili WANG |
| author_sort | Tong WANG |
| collection | DOAJ |
| description | In this study, airflow impact milling (AFIM) with different intensity was utilized to mill coarse highland barley bran (CHB) in order to investigate the effects of particle size on the structure, physicochemical, and functional characteristics of the bran. Medium highland barley bran (MHB) with an average particle size of 69.04 µm, fine highland barley bran (FHB) with a particle size of 58.85 µm, and ultrafine highland barley bran (UHB) with a particle size of 32.04 µm were obtained. These parameters of four samples were then analyzed in terms of particle size distribution, microstructure, physicochemical composition, pore characteristics, and functional properties. The results indicated that as the particle size of highland barley bran decreased, a portion of insoluble dietary fiber (IDF) transformed into soluble dietary fiber (SDF), leading to an increase in the proportion of SDF in the total dietary fiber from 7.18% (CHB) to 8.50% (UHB). Microscopic and pore characteristic studies revealed that with the reduction in particle size, the packing state of highland barley bran became more compact, and the micro-pores ranging from 50 nm to 10 µm gradually dominated the bran's pore structure, increasing from 31% in the CHB group to 69% in the UHB group. The changes in composition and structure of the bran influenced its water-holding capacity, oil-holding capacity, and other hydration properties. Compared to CHB, UHB exhibited a reduction of 21% in water-holding capacity and 7.64% in oil-holding capacity. In vitro glucose adsorption experiments demonstrated that as the particle size decreased, highland barley bran exhibited enhanced adsorption ability and inhibition of diffusion for high concentrations of glucose. In conclusion, airflow impact milling, a physical modification, effectively reduced the particle size distribution of highland barley bran and significantly altered its chemical composition, microstructure, pore structure, and particle packing state, thereby affecting its physicochemical and functional characteristics. |
| format | Article |
| id | doaj-art-e8e650fb9b4d4ab481a65c14b2e05f7b |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-e8e650fb9b4d4ab481a65c14b2e05f7b2025-01-21T07:24:08ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146310110910.13386/j.issn1002-0306.20240103272024010327-3Effect of Particle Size on Structural, Physicochemical and Functional Properties of Highland Barley BranTong WANG0Xueqing WANG1Yaning TIAN2Jingjing YANG3Bin DANG4Xiaogang SHEN5Fengzhong WANG6Lili WANG7Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaQinghai Academy of Agricultural and Forestry Sciences, Qinghai Tibetan Plateau Agricultural Processing Key Laboratory, Xining 810016, ChinaShangdong Yuhuang Grain & Oil Food Co., Ltd., Linyi 276600, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaIn this study, airflow impact milling (AFIM) with different intensity was utilized to mill coarse highland barley bran (CHB) in order to investigate the effects of particle size on the structure, physicochemical, and functional characteristics of the bran. Medium highland barley bran (MHB) with an average particle size of 69.04 µm, fine highland barley bran (FHB) with a particle size of 58.85 µm, and ultrafine highland barley bran (UHB) with a particle size of 32.04 µm were obtained. These parameters of four samples were then analyzed in terms of particle size distribution, microstructure, physicochemical composition, pore characteristics, and functional properties. The results indicated that as the particle size of highland barley bran decreased, a portion of insoluble dietary fiber (IDF) transformed into soluble dietary fiber (SDF), leading to an increase in the proportion of SDF in the total dietary fiber from 7.18% (CHB) to 8.50% (UHB). Microscopic and pore characteristic studies revealed that with the reduction in particle size, the packing state of highland barley bran became more compact, and the micro-pores ranging from 50 nm to 10 µm gradually dominated the bran's pore structure, increasing from 31% in the CHB group to 69% in the UHB group. The changes in composition and structure of the bran influenced its water-holding capacity, oil-holding capacity, and other hydration properties. Compared to CHB, UHB exhibited a reduction of 21% in water-holding capacity and 7.64% in oil-holding capacity. In vitro glucose adsorption experiments demonstrated that as the particle size decreased, highland barley bran exhibited enhanced adsorption ability and inhibition of diffusion for high concentrations of glucose. In conclusion, airflow impact milling, a physical modification, effectively reduced the particle size distribution of highland barley bran and significantly altered its chemical composition, microstructure, pore structure, and particle packing state, thereby affecting its physicochemical and functional characteristics.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010327highland barley branparticle sizepore characteristicshydration propertiesin vitro hypoglycemic capacity |
| spellingShingle | Tong WANG Xueqing WANG Yaning TIAN Jingjing YANG Bin DANG Xiaogang SHEN Fengzhong WANG Lili WANG Effect of Particle Size on Structural, Physicochemical and Functional Properties of Highland Barley Bran Shipin gongye ke-ji highland barley bran particle size pore characteristics hydration properties in vitro hypoglycemic capacity |
| title | Effect of Particle Size on Structural, Physicochemical and Functional Properties of Highland Barley Bran |
| title_full | Effect of Particle Size on Structural, Physicochemical and Functional Properties of Highland Barley Bran |
| title_fullStr | Effect of Particle Size on Structural, Physicochemical and Functional Properties of Highland Barley Bran |
| title_full_unstemmed | Effect of Particle Size on Structural, Physicochemical and Functional Properties of Highland Barley Bran |
| title_short | Effect of Particle Size on Structural, Physicochemical and Functional Properties of Highland Barley Bran |
| title_sort | effect of particle size on structural physicochemical and functional properties of highland barley bran |
| topic | highland barley bran particle size pore characteristics hydration properties in vitro hypoglycemic capacity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010327 |
| work_keys_str_mv | AT tongwang effectofparticlesizeonstructuralphysicochemicalandfunctionalpropertiesofhighlandbarleybran AT xueqingwang effectofparticlesizeonstructuralphysicochemicalandfunctionalpropertiesofhighlandbarleybran AT yaningtian effectofparticlesizeonstructuralphysicochemicalandfunctionalpropertiesofhighlandbarleybran AT jingjingyang effectofparticlesizeonstructuralphysicochemicalandfunctionalpropertiesofhighlandbarleybran AT bindang effectofparticlesizeonstructuralphysicochemicalandfunctionalpropertiesofhighlandbarleybran AT xiaogangshen effectofparticlesizeonstructuralphysicochemicalandfunctionalpropertiesofhighlandbarleybran AT fengzhongwang effectofparticlesizeonstructuralphysicochemicalandfunctionalpropertiesofhighlandbarleybran AT liliwang effectofparticlesizeonstructuralphysicochemicalandfunctionalpropertiesofhighlandbarleybran |