Effects and Mechanisms of Cooking and Milling on Protein Nutrition in Whole Grain Highland Barley Foods

Abstract

In order to explore the mechanism of processing methods affecting protein nutrition in whole grain foods, cooked whole-grain highland barley products (rice) and flour-based products (noodles) were selected as the research objects, with raw highland barley flour used as the control. The effects and underlying mechanisms of cooking and milling on protein nutrition in whole grain highland barley were evaluated based on the nutrient composition of indigestible residues, as well as the structure and amino acid composition of digestion-resistant proteins. The results showed that the digestibility of both rice and noodles was significantly reduced compared to raw flour (P<0.01) and the gastrointestinal digestibility of noodles was increased compared to rice. Cooking promoted the interaction betwe