PDF(Pubmed)
Abstract：
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 δ) 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.
摘要：
这项研究评估了四种高地大麦蛋白（HBPs）的作用，即,白蛋白,球蛋白,麦醇溶蛋白和谷蛋白，关于高原大麦淀粉（HBS）的短期回生。结果表明，HBPs可以降低粘度，HBS的储能模量和硬度，白蛋白和球蛋白表现出更突出的作用。此外，随着HBPs的加入，HBS损耗的损耗角正切（tanδ）从0.07增加到0.10，糊化焓从8.33降低到7.23。HBS的回生程度（DR％）为5.57％，DR%下降了26.65%,38.78%,11.67%和20.29%添加白蛋白，球蛋白,麦醇溶蛋白和谷蛋白，分别。此外，HBPs的掺入抑制了相对结晶度（RC）和双螺旋结构。同时,HBPs还可以抑制水分迁移并改善HBS凝胶的结构。总之,HBPs可以抑制HBS的回生行为，为高原大麦食品的生产研究提供了新的理论见解。
