Effects of decolorization on aggregation behavior of highland barley proteins: Comparison with wheat proteins

Yan Du; Feng Liang; Zhengxing Chen; Wenju Zhou; Zhaoxin Tu; Juan Li

doi:10.1016/j.foodres.2022.111712

Effects of decolorization on aggregation behavior of highland barley proteins: Comparison with wheat proteins

Food Res Int. 2022 Oct:160:111712. doi: 10.1016/j.foodres.2022.111712. Epub 2022 Jul 20.

Authors

Yan Du¹, Feng Liang¹, Zhengxing Chen², Wenju Zhou³, Zhaoxin Tu³, Juan Li⁴

Affiliations

¹ National Engineering Research Center for Cereal Fermentation and Food Biomanufa-cturing, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center, Jiangnan University, Wuxi, Jiangsu 214122, China.
² National Engineering Research Center for Cereal Fermentation and Food Biomanufa-cturing, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, Jiangsu 214122, China.
³ Qinghai Huashi Technology Investment Management Co., Ltd. (Qinghai Engineering Technology Research Institute for Comprehensive Utilization of Highland Barley Resources), Xining, Qinghai 810016, China.
⁴ National Engineering Research Center for Cereal Fermentation and Food Biomanufa-cturing, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: juanli@jiangnan.edu.cn.

PMID: 36076458
DOI: 10.1016/j.foodres.2022.111712

Abstract

To explore effects of decoloration on highland barley proteins (HBPs) aggregation, physicochemicalproperties, structuralcharacteristics, and functional characteristics of decolorized highland barley proteins (DHBPs) were investigated. In order to compare the aggregation of HBPs, wheat proteins (WPs) were selected as a control group. The solubility, turbidity, particle size and surfacehydrophobicity of HBPs increased obviously (P < 0.05) after decoloration, but still lower than WPs. Electrophoretic analysis showed that the bands amount of HBPs and DHBPs were lower than WPs, while decolorization had no effect on the bands amount of HBPs. Moreover, chemical bonds contents of DHBPs were higher than HBPs, but significant lower (P < 0.05) than WPs. The Fourier-transform infrared spectroscope showed that secondary structures of HBPs were more flexible after decoloration. Besides, foaming property, emulsifying property and water holding capacity of DHBPs increased significantly (P < 0.05). To conclude, the aggregation behavior and functional properties of HBPs were improved by the decolorization.

Keywords: Functional characteristics; Highland barley; Hydrogen peroxide decolorization; Physicochemical properties; Proteins; Structural characteristics.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Hordeum* / chemistry
Triticum