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Volume 14
Issue 12
10.3390/foods14122020
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Review

Unveiling the Impact of Processing Methods on In Vitro Protein Digestibility: A Focus on Highland Barley and Its Application in Wine Production

by
Mengchuan He
1,
Xinjing Zhou
1,
András Koris
2,
Bingyu Chen
1,
Xuchun Zhu
1,
Feiyue Ren
1,* and
Hongzhi Liu
1,*
1
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
2
Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 44, HU-1118 Budapest, Hungary
*
Authors to whom correspondence should be addressed.
Foods 2025, 14(12), 2020; https://doi.org/10.3390/foods14122020 (registering DOI)
Submission received: 29 April 2025 / Revised: 24 May 2025 / Accepted: 6 June 2025 / Published: 7 June 2025
(This article belongs to the Special Issue Exploring the Effect of Different Processing Methods on In Vitro Digestibility of Food Proteins)
Versions Notes

Abstract

As one of the indispensable components of the human body, proteins not only participate in the construction of tissues, but also play an important role in maintaining the metabolic balance of the organism. However, in some protein sources, factors such as complex protein structures and the presence of anti-nutritional compounds reduce bioavailability. Processing methods can significantly enhance protein digestibility by overcoming these limitations. This review focuses on highland barley proteins and their application in winemaking. It summarises their composition, digestibility and functional properties. It also summarises and evaluates in vitro digestion models suitable for in vitro digestion of highland barley proteins. Then, this review investigates in depth the effects of different processing methods—including thermal treatments, enzymatic hydrolysis, and microbial fermentation—on the in vitro digestibility of highland barley proteins and their mechanisms during winemaking. It was shown that these processing methods achieve different degrees of in vitro protein digestibility improvement by altering the structure of highland barley proteins and altering the interactions with other substances, achieving efficient utilisation of high-quality highland barley protein resources. Finally, this review provides a prospect which opens up new ideas for the efficient utilisation of proteins in food processing in the future.
Keywords: highland barley protein; in vitro protein digestibility; in vitro digestive model; highland barley wine; processing method highland barley protein; in vitro protein digestibility; in vitro digestive model; highland barley wine; processing method

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MDPI and ACS Style

He, M.; Zhou, X.; Koris, A.; Chen, B.; Zhu, X.; Ren, F.; Liu, H. Unveiling the Impact of Processing Methods on In Vitro Protein Digestibility: A Focus on Highland Barley and Its Application in Wine Production. Foods 2025, 14, 2020. https://doi.org/10.3390/foods14122020

AMA Style

He M, Zhou X, Koris A, Chen B, Zhu X, Ren F, Liu H. Unveiling the Impact of Processing Methods on In Vitro Protein Digestibility: A Focus on Highland Barley and Its Application in Wine Production. Foods. 2025; 14(12):2020. https://doi.org/10.3390/foods14122020

Chicago/Turabian Style

He, Mengchuan, Xinjing Zhou, András Koris, Bingyu Chen, Xuchun Zhu, Feiyue Ren, and Hongzhi Liu. 2025. "Unveiling the Impact of Processing Methods on In Vitro Protein Digestibility: A Focus on Highland Barley and Its Application in Wine Production" Foods 14, no. 12: 2020. https://doi.org/10.3390/foods14122020

APA Style

He, M., Zhou, X., Koris, A., Chen, B., Zhu, X., Ren, F., & Liu, H. (2025). Unveiling the Impact of Processing Methods on In Vitro Protein Digestibility: A Focus on Highland Barley and Its Application in Wine Production. Foods, 14(12), 2020. https://doi.org/10.3390/foods14122020

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