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

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...