Effects of Four Highland Barley Proteins on the Pasting Properties and Short-Term Retrogradation of Highland Barley Starch
文献类型： 外文期刊
作者： Lin, Ran 1 ; Nie, Mengzi 2 ; Li, Jiaxin 2 ; Wang, Aixia 2 ; Gong, Xue 2 ; Wang, Fengzhong 2 ; Wang, Lili 2 ; Liu, Liya 2 ; Dang, Bin 3 ; Yang, Xijuan 3 ; Lian, Xijun 1 ; Tong, Li-Tao 2 ;
作者机构： 1.Tianjin Univ Commerce, Sch Biotechnol & Food Sci, Tianjin Key Lab Food Biotechnol, Tianjin 300134, Peoples R China
2.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, 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; pasting properties; short-term retrogradation; protein-starch interaction
期刊名称：MOLECULES （ 影响因子：4.6； 五年影响因子：4.9 ）
ISSN：
年卷期： 2024 年 29 卷 6 期
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 short-term retrogradation of highland barley starch (HBS). The findings reveal that HBPs could reduce the viscosity, storage modulus and hardness of HBS, with albumin and globulin showing more prominent effects. Furthermore, with the addition of HBPs, the loss tangent (tan delta) of HBS loss increased from 0.07 to 0.10, and the enthalpy of gelatinization decreased from 8.33 to 7.23. The degree of retrogradation (DR%) of HBS was 5.57%, and the DR% decreased by 26.65%, 38.78%, 11.67% and 20.29% with the addition of albumin, globulin, gliadin and glutenin, respectively. Moreover, the relative crystallinity (RC) and the double helix structures were inhibited with the HBPs' incorporation. Meanwhile, the HBPs also could inhibit water migration and improve the structure of HBS gels. In summary, HBPs could inhibit the retrogradation behavior of HBS, which provides new theoretical insights for the production studies of highland barley foods.
- 相关文献
作者其他论文 更多>>
-
Creating a zero amylose barley with high soluble sugar content by genome editing
作者：Li, Yun;Jiang, Yanyan;Cao, Dong;Fan, Shiting;Shen, Yuhu;Liu, Baolong;Li, Yun;Cao, Dong;Fan, Shiting;Shen, Yuhu;Liu, Baolong;Jiang, Yanyan;Dang, Bin;Yang, Xijuan;Li, Genying
关键词：Barley; Starch; Waxy; Amylose-free; CRISPR/Cas9 genome editing
-
The role of C18 fatty acids in improving the digestion and retrogradation properties of highland barley starch
作者：Nie, Mengzi;Li, Jiaxin;Lin, Ran;Gong, Xue;Wang, Lili;Wang, Fengzhong;Tong, Li-Tao;Dang, Bin;Zhang, Wengang;Yang, Xijuan
关键词：Highland barely starch; C18 fatty acids; Starch -lipid complex; Complex formation; Starch digestibility; Retrogradation
-
Enhanced phenolic content and antioxidant activity of broad bean natto following simulated in vitro digestion
作者：Zhao, Yuehong;Yang, Xijuan;Zhang, Jie;Dang, Bin;Zhao, Yuehong;Yang, Xijuan;Zhang, Jie;Dang, Bin;Yang, Xijuan;Zhang, Jie;Dang, Bin;Liu, Yu;Wu, Jing
关键词：Antioxidant activity; broad bean natto; in vitro digestion; phenolic content; UHPLC-MS/MS
-
Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms
作者：Li, Yan;Wang, Aixia;Nie, Mengzi;Chen, Zhiying;Lin, Ran;Wang, Lili;Wang, Fengzhong;Tong, Li-Tao;Dang, Bin;Yang, Xijuan
关键词：Highland barley vinegar; Microbial community; Volatile compounds; Organic acids; Correlation analysis
-
Effect of continuous instant pressure drop treatment on the rheological properties and volatile flavor compounds of whole highland barley flour
作者：Chen, Zhiying;Nie, Mengzi;Xi, Huihan;He, Yue;Wang, Aixia;Liu, Liya;Wang, Lili;Wang, Fengzhong;Tong, Li-Tao;Yang, Xijuan;Dang, Bin
关键词：Whole highland barley flour; Continuous instant pressure drop; Rheological properties; Volatile flavor compounds
-
Polyphenol Profile and In Vitro Antioxidant and Enzyme Inhibitory Activities of Different Solvent Extracts of Highland Barley Bran
作者：Zhang, Wengang;Lan, Yongli;Li, Zhonghong;Zhang, Wengang;Lan, Yongli;Dang, Bin;Zhang, Jie;Zheng, Wancai;Yang, Xijuan;Dang, Bin;Zhang, Jie;Zheng, Wancai;Yang, Xijuan;Du, Yan
关键词：highland barley bran; phenolic compounds; antioxidant activity; alpha-glucosidase; alpha-amylase
-
Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication
作者：Zhang, Jie;Dang, Bin;Zhang, Wengang;Zheng, Wancai;Yang, Xijuan;Zhang, Jie;Guo, Junling;Dang, Bin;Zhang, Wengang;Zheng, Wancai;Yang, Xijuan;Zhang, Jie;Guo, Junling;Dang, Bin;Zhang, Wengang;Zheng, Wancai;Yang, Xijuan
关键词：black highland barley; polyphenols; ultrasound; germination; antioxidant activity
