Effects of Four Highland Barley Proteins on the Pasting Properties and Short-Term Retrogradation of Highland Barley Starch

• Published in: Molecules (Basel, Switzerland) Vol. 29; no. 6; p. 1211
• Main Authors: Lin, Ran, Nie, Mengzi, Li, Jiaxin, Wang, Aixia, Gong, Xue, Wang, Fengzhong, Wang, Lili, Liu, Liya, Dang, Bin, Yang, Xijuan, Lian, Xijun, Tong, Li-Tao
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.03.2024; MDPI
• Subjects: Albumin; Albumins; Analysis; Barley; Chemical bonds; Food; Gliadin - chemistry; Globulins; highland barley starch; Hordeum; Hydrogen bonds; Mechanical properties; pasting properties; Proteins; protein–starch interaction; Rheology; short-term retrogradation; Starch - chemistry; Viscosity; China; short-term retrogradation; pasting properties; protein–starch interaction; highland barley starch
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules29061211

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.