Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch

Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch

This study evaluated the effects of four highland barley proteins (HBPs), namely albumin, globulin, gliadin and glutenin, on the retrogradation and in vitro digestion properties of highland barley starch (HBS). The results showed globulin had the most significant effect on inhibiting short-term retr...

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Bibliographic Details
Main Authors: Jiaxin Li, Ran Lin, Mengzi Nie, Aixia Wang, Xue Gong, Lili Wang, Liya Liu, Bin Dang, Xijuan Yang, Fengzhong Wang, Li-Tao Tong
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Highland barley starch
Highland barley protein
Retrogradation
In vitro digestion
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524008034
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