Abstract
The aim of this study was to explore the impact of hypoxia stress germination on qualities of highland barley (HB). The main functional components, physicochemical properties, and cooking qualities of HB were investigated after hypoxia stress germination. Results showed that γ-aminobutyric acid, total phenols, total flavonoids, essential amino acids, and fragrance components of HB were significantly increased (P < 0.05) after germination. The relative crystallinity, pasting viscosity, breakdown, setback and enthalpy of hypoxia stress germinated highland barley was decreased as compared to ungerminated HB. However, gelatinization temperature, onset temperature, peak temperature and conclusion temperature of HB increased after germination. The micro-cracks presented on the surface of kernel might be the main reason for improvement of cooking characteristics of HB. To conclude, hypoxia stress germination improved the functional nutrients, physicochemical properties, texture, flavor and taste of HB, which might be an effective method to improve the cooking and edible quality of whole grains.
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