Progress on Nutritional Function and High-value Utilization of Hulless Barley

XIA Hu; YAN Xiyue; LU Lidan; CAO Yanan; PENG Lianxin; ZOU Liang; REN Yuanhang; ZHAO Gang

doi:10.13386/j.issn1002-0306.2021080217

Volume 43 Issue 20

Oct. 2022

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Science and Technology of Food Industry > 2022 > 43(20): 403-413. > DOI: 10.13386/j.issn1002-0306.2021080217

XIA Hu, YAN Xiyue, LU Lidan, et al. Progress on Nutritional Function and High-value Utilization of Hulless Barley[J]. Science and Technology of Food Industry, 2022, 43(20): 403−413. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080217.

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Progress on Nutritional Function and High-value Utilization of Hulless Barley

Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China

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Received Date: August 22, 2021
Available Online: August 03, 2022

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Abstract

Abstract

Recently, the hulless barley has drawn wide attention due to its abundant nutritional composition and unique biological activities. Resistant starch, lunasin polypeptide, unique fatty acid and non-starch polysaccharide composition and rich phenolic substances make hulless barley have good development potential in anti-cancer, hypoglycemic, hypolipidemic and other aspects. However, the low degree of processing and utilization and the rare of high value-added products hinder the development of the hulless barley industry. The components, biological activities, processing and utilization technology and high-value products of hulless barley are summarized in this paper to provide support for promoting the research and sustainable industry development of hulless barley.
- hulless barley,
- nutrients,
- biological activity,
- processing technology,
- high-value utilization

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