Effects of ultrafine grinding on the nutritional profile, physicochemical properties, and antioxidant activities of whole-grain highland barley (HB) including white highland barley (WHB) and black highland barley (BHB) were studied. Whole-grain HB was regularly ground and sieved through 80 mesh get 80 M powder, and HB was ultrafine grounded and sieved through 80 mesh, 150 mesh, and 200 mesh get 80UMM, 150UMM, and 200UMM samples. Particle size of WHB and BHB reduced significantly after ultrafine grinding. As the particle size decreased, moisture content of WHB and BHB decreased significantly, whereas fat content increased significantly. Redistribution of fiber components in WHB and BHB from insoluble to soluble fractions was also observed. Wherein, content of soluble pentosan of WHB and BHB increased significantly from 0.56% and 0.78% (80 M) to 0.91% and 1.14% (200UMM), respectively. Damaged starch of WHB and BHB increased significantly from 8.16% and 8.21% (80 M) to 10.29% and 10.07% (200UMM), respectively. Content of phenolic acid and flavonoid of WHB and BHB and associated antioxidant capacity were increased after ultrafine grinding. Color of L* value increased significantly, a* and b* values decreased significantly, indicating the whiteness of WHB and BHB was increased after ultrafine grinding. Pasting temperature of WHB and BHB decreased, whereas peak viscosity increased. X-ray diffraction patterns of HB showed typical A- and V-style polymorphs and the relative crystallinity of HB decreased as the particle size decreased. Taken together, ultrafine grinding has shown great potential in improving the nutritional, physiochemical, and antioxidant properties of whole-grain HB. Our research findings could help better understand the ultrafine grinded whole grain HB in food industry.

中文翻译：

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超微粉碎提高了两个全麦青稞品种的营养、理化和抗氧化活性

研究了超微粉碎对全麦青稞（HB）（包括白青稞（WHB）和黑青稞（BHB））的营养成分、理化性质和抗氧化活性的影响。全粒HB常规粉碎并过80目筛得到80M粉末，HB超细粉碎过80目、150目、200目分别得到80UMM、150UMM、200UMM样品。超细研磨后WHB和BHB的粒径明显减小。随着粒径减小，WHB和BHB的水分含量显着降低，而脂肪含量显着增加。还观察到 WHB 和 BHB 中的纤维成分从不溶性部分重新分布到可溶性部分。其中WHB和BHB的可溶性戊聚糖含量分别从0.56%和0.78%(80M)显着增加至0.91%和1.14%(200UMM)。 WHB和BHB的破损淀粉分别从8.16%和8.21%(80M)显着增加到10.29%和10.07%(200UMM)。超微粉碎后WHB和BHB中酚酸和黄酮的含量以及相关的抗氧化能力得到提高。颜色L * 值显着增加，a * 和b * 值显着下降，表明超微粉碎后WHB 和BHB 的白度有所提高。 WHB和BHB的糊化温度降低，而峰值粘度升高。 HB的X射线衍射图显示出典型的A型和V型多晶型，并且HB的相对结晶度随着粒径的减小而降低。综上所述，超细研磨在改善全麦 HB 的营养、理化和抗氧化特性方面显示出巨大的潜力。我们的研究结果可以帮助更好地了解食品工业中的超细研磨全谷物 HB。