文献类型： 外文期刊
作者： Xing, Jinjin 1 ; Li, Zhaomin 1 ; Zhang, Wenhui 1 ; Wang, Pengjie 2 ;
作者机构： 1.Tibet Acad Agr & Anim Husb Sci, Inst Food Sci & Technol, Lhasa 850030, Peoples R China
2.China Agr Univ, Dept Nutr & Hlth, Beijing 100083, Peoples R China
关键词： prolamins; highland barley; composition; structure; functionalities
期刊名称：MOLECULES （ 影响因子：4.6； 五年影响因子：4.9 ）
ISSN：
年卷期： 2023 年 28 卷 14 期
页码：
收录情况： SCI
摘要： The composition, structure, and functionalities of prolamins from highland barley were investigated. These parameters were compared with those of the commonly applied prolamins (zein). There are more charged and hydrophilic amino acids in highland barely prolamins than zein. The molecular weight of highland barely prolamins was between 30 and 63 kDa, which was larger than that of zein (20 and 24 kDa). The main secondary structure of highland barely prolamins was & beta;-turn helices, while & alpha;-helical structures were the main secondary structure in zein. The water holding capacity, thermal stability, emulsifying capacity, and stability of prolamins from highland barley were significantly higher than in zein, while the opposite results were observed for oil absorption capacity between the two. The diameter of fibers prepared using highland barely prolamins was almost six times that of zein, while highland barely prolamins formed ribbon structures instead of fibers. Therefore, the results provide guidance for applications of prolamins from highland barley.
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