Study for the Effect on Structure and Properties of Highland Barley Proteins During Stir-frying
To investigate the effect of frying on the protein structure and properties of highland barley, the proteins extracted from highland barley before and after frying were analyzed using SDS-PAGE electrophoresis, Fourier transform infrared spectroscopy, ultraviolet spectroscopy, endogenous fluorescence...
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2025-01-01
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| Series: | Liang you shipin ke-ji |
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| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250111 |
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| author | HUANG Liang-liang JIANG Kang-hui LI Qi YANG Jie HU Yun LI Liang |
| author_facet | HUANG Liang-liang JIANG Kang-hui LI Qi YANG Jie HU Yun LI Liang |
| author_sort | HUANG Liang-liang |
| collection | DOAJ |
| description | To investigate the effect of frying on the protein structure and properties of highland barley, the proteins extracted from highland barley before and after frying were analyzed using SDS-PAGE electrophoresis, Fourier transform infrared spectroscopy, ultraviolet spectroscopy, endogenous fluorescence spectroscopy, X-ray diffraction, chemical bonding, microstructure and rheological property analyses. The results suggested that some subunits of proteins in the fried highland barley were degraded to the small-molecular-weight polypeptides or oligopeptides. In the secondary structure, the α-helix structure contents increased by 2.41% and 2.26%, respectively, whereas the β-folded structure contents decreased by 1.74% and 3.55%, respectively, and the random coil content showed little change. The absorbance strength of ultraviolet absorption spectrum was enhanced, the fluorescence intensity of endogenous fluorescence spectrum decreased, and the maximum emission wavelength was red shifted. After frying, the protein free sulfhydryl group and disulfide bond in both black and white highland barley were significantly changed (P < 0.05), which increased by 0.04 μmol/g, 0.43 μmol/g, 0.23 μmol/g and 0.31 μmol/g, respectively. As discovered from microstructure analysis, the protein surface of the fried highland barley was rougher, more uneven and the molecules were more closely connected. The trends of G' and G" values of the protein solution were consistent before and after frying; besides, with the increase in angular frequency, the tan δ value was gradually greater than 1, and the internal microstructure of the protein solution changes at high angular frequency, which may resulted in phase transition and exhibit good viscosity. In summary, frying can change the protein structure of highland barley, and partially alter the properties. |
| format | Article |
| id | doaj-art-c80cf4776dcc4f068c65406afdd48a5d |
| institution | Kabale University |
| issn | 1007-7561 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj-art-c80cf4776dcc4f068c65406afdd48a5d2025-01-23T14:58:14ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612025-01-0133110511210.16210/j.cnki.1007-7561.2025.01.010Study for the Effect on Structure and Properties of Highland Barley Proteins During Stir-fryingHUANG Liang-liang0JIANG Kang-hui1LI Qi2YANG Jie3HU Yun4LI Liang5Food Science College， Tibet Agriculture & Animal Husbandry University； R & D Center of Agricultural Products with Tibetan Plateau Characteristics； The Provincial and Ministerial Co-founded Collaborative Innovation Center for R & D in Tibet Characteristic Agricultural and Animal Husbandry Resources， Nyingchi， Tibet 860000， ChinaFood Science College， Tibet Agriculture & Animal Husbandry University； R & D Center of Agricultural Products with Tibetan Plateau Characteristics； The Provincial and Ministerial Co-founded Collaborative Innovation Center for R & D in Tibet Characteristic Agricultural and Animal Husbandry Resources， Nyingchi， Tibet 860000， ChinaFood Science College， Tibet Agriculture & Animal Husbandry University； R & D Center of Agricultural Products with Tibetan Plateau Characteristics； The Provincial and Ministerial Co-founded Collaborative Innovation Center for R & D in Tibet Characteristic Agricultural and Animal Husbandry Resources， Nyingchi， Tibet 860000， ChinaFood Science College， Tibet Agriculture & Animal Husbandry University； R & D Center of Agricultural Products with Tibetan Plateau Characteristics； The Provincial and Ministerial Co-founded Collaborative Innovation Center for R & D in Tibet Characteristic Agricultural and Animal Husbandry Resources， Nyingchi， Tibet 860000， ChinaFood Science College， Tibet Agriculture & Animal Husbandry University； R & D Center of Agricultural Products with Tibetan Plateau Characteristics； The Provincial and Ministerial Co-founded Collaborative Innovation Center for R & D in Tibet Characteristic Agricultural and Animal Husbandry Resources， Nyingchi， Tibet 860000， ChinaFood Science College， Tibet Agriculture & Animal Husbandry University； R & D Center of Agricultural Products with Tibetan Plateau Characteristics； The Provincial and Ministerial Co-founded Collaborative Innovation Center for R & D in Tibet Characteristic Agricultural and Animal Husbandry Resources， Nyingchi， Tibet 860000， ChinaTo investigate the effect of frying on the protein structure and properties of highland barley, the proteins extracted from highland barley before and after frying were analyzed using SDS-PAGE electrophoresis, Fourier transform infrared spectroscopy, ultraviolet spectroscopy, endogenous fluorescence spectroscopy, X-ray diffraction, chemical bonding, microstructure and rheological property analyses. The results suggested that some subunits of proteins in the fried highland barley were degraded to the small-molecular-weight polypeptides or oligopeptides. In the secondary structure, the α-helix structure contents increased by 2.41% and 2.26%, respectively, whereas the β-folded structure contents decreased by 1.74% and 3.55%, respectively, and the random coil content showed little change. The absorbance strength of ultraviolet absorption spectrum was enhanced, the fluorescence intensity of endogenous fluorescence spectrum decreased, and the maximum emission wavelength was red shifted. After frying, the protein free sulfhydryl group and disulfide bond in both black and white highland barley were significantly changed (P < 0.05), which increased by 0.04 μmol/g, 0.43 μmol/g, 0.23 μmol/g and 0.31 μmol/g, respectively. As discovered from microstructure analysis, the protein surface of the fried highland barley was rougher, more uneven and the molecules were more closely connected. The trends of G' and G" values of the protein solution were consistent before and after frying; besides, with the increase in angular frequency, the tan δ value was gradually greater than 1, and the internal microstructure of the protein solution changes at high angular frequency, which may resulted in phase transition and exhibit good viscosity. In summary, frying can change the protein structure of highland barley, and partially alter the properties.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250111highland barleystir-fryingprotein structureproperties |
| spellingShingle | HUANG Liang-liang JIANG Kang-hui LI Qi YANG Jie HU Yun LI Liang Study for the Effect on Structure and Properties of Highland Barley Proteins During Stir-frying Liang you shipin ke-ji highland barley stir-frying protein structure properties |
| title | Study for the Effect on Structure and Properties of Highland Barley Proteins During Stir-frying |
| title_full | Study for the Effect on Structure and Properties of Highland Barley Proteins During Stir-frying |
| title_fullStr | Study for the Effect on Structure and Properties of Highland Barley Proteins During Stir-frying |
| title_full_unstemmed | Study for the Effect on Structure and Properties of Highland Barley Proteins During Stir-frying |
| title_short | Study for the Effect on Structure and Properties of Highland Barley Proteins During Stir-frying |
| title_sort | study for the effect on structure and properties of highland barley proteins during stir frying |
| topic | highland barley stir-frying protein structure properties |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250111 |
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