Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch
文献类型： 外文期刊
作者： Li, Jiaxin 1 ; Lin, Ran 1 ; Nie, Mengzi 1 ; Wang, Aixia 1 ; Gong, Xue 1 ; Wang, Lili 1 ; Liu, Liya 1 ; Dang, Bin 3 ; Yang, Xijuan 3 ; Wang, Fengzhong 1 ; Tong, Li-Tao 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China
2.Tianjin Univ Commerce, Sch Biotechnol & Food Sci, Tianjin Key Lab Food Biotechnol, Tianjin 300134, Peoples R China
3.Qinghai Acad Agr & Forestry Sci, Qinghai Tibetan Plateau Key Lab Agr Prod Proc, Xining 810016, Peoples R China
关键词： Highland barley starch; Highland barley protein; Retrogradation; In vitro digestion
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2024 年 24 卷
页码：
收录情况： SCI
摘要： This study evaluated the effects of four highland barley proteins (HBPs), namely albumin, globulin, gliadin and glutenin, on the retrogradation and in vitro digestion properties of highland barley starch (HBS). The results showed globulin had the most significant effect on inhibiting short-term retrogradation of HBS, which was reflected in the reduction of G' and G". Compare with HBS, four HBPs could significantly inhibit long-term recrystallization process. For albumin, globulin, gliadin and glutenin, the degree of retrogradation reduced from 51.55 % to 48.20 %, 35.06 %, 42.22 % and 32.63 %, respectively, which was reflected in the decrease of water migration rate, crystal enthalpy, crystallinity and short-range order. It could be found that glutenin had the most significant effect on inhibiting long-term retrogradation of HBS. Moreover, the anti-digestion properties of retrograded HBS with HBPs intervention significantly increased, with glutenin most significantly. Compared with HBS, resistant starch (RS) content increased by 59.76 % at 28 d of retrogradation.
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