Project 134:Optimization of Germinated Conditions with Hydrogen Rich Water for Improving Nutritional Properties in Hulless Barley

Contact Information

Prof. Zhongquan Sui      

Email: zsui@sjtu.edu.cn

Project Description and Objectives

With the aging of the world population structure, the incidence of chronic diseases such as hyperlipidemia is increasing. Reasonable dietary nutrition can effectively prevent or delay the occurrence of chronic diseases. Hulless barley contains more nutrients and antioxidants than rice. Regular consumption can effectively reduce the occurrence of chronic diseases such as cardiovascular and cerebrovascular diseases. However, due to the presence of cellulose, it takes time to cook and tastes bad. Germination can improve the taste and increase the content of functional active substances. Hydrogen-rich water (HRW) is an active water that uses pure water electrolysis and nano-bubble mixing technology to dissolve hydrogen in water to make it rich in hydrogen molecules (H). It has many applications in the medical field, but less in the processing of germinated grains. Therefore, the aim of this project is to germinate hulless barley using hydrogen-rich water. The results of this study will improve the nutritional value of hulless barley.

Eligibility Requirements

Applicants are expected to possess good understanding of basic chemistry and food science concepts

Main Tasks

The student will be involved in all stages of the project:

> Design experimental scheme.

> Perform experiment.

> Analyze experimental results.

> Write the experiment report.

> Finish a research report.

> Give two presentations: one literature review and one on research progress

Website

Lab: https://www.agri.sjtu.edu.cn/En/Data/View/4358

School: https://www.agri.sjtu.edu.cn/En