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

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

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Bibliographic Details
Main Authors: Ran Lin, Mengzi Nie, Jiaxin Li, Aixia Wang, Xue Gong, Fengzhong Wang, Lili Wang, Liya Liu, Bin Dang, Xijuan Yang, Xijun Lian, Li-Tao Tong
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Molecules
Subjects:
highland barley starch
pasting properties
short-term retrogradation
protein–starch interaction
Online Access:https://www.mdpi.com/1420-3049/29/6/1211

Internet

https://www.mdpi.com/1420-3049/29/6/1211

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