Xing, J.; Li, Z.; Zhang, W.; Wang, P. The Composition, Structure, and Functionalities of Prolamins from Highland Barley. Molecules2023, 28, 5334.
Xing, J.; Li, Z.; Zhang, W.; Wang, P. The Composition, Structure, and Functionalities of Prolamins from Highland Barley. Molecules 2023, 28, 5334.
Xing, J.; Li, Z.; Zhang, W.; Wang, P. The Composition, Structure, and Functionalities of Prolamins from Highland Barley. Molecules2023, 28, 5334.
Xing, J.; Li, Z.; Zhang, W.; Wang, P. The Composition, Structure, and Functionalities of Prolamins from Highland Barley. Molecules 2023, 28, 5334.
Abstract
The composition, structure and functionalities of prolamins from highland barley was investigated. These parameters of was compared with the widely applied prolamins (zein). There are more charged and hydrophilic amino acids in prolamins from highland barley than zein. The molecu-lar weight of prolamins from highland barley were between 30 to 63 kDa, which was larger than zein (20 to 24 kDa). β-turn helices is the main secondary structure in prolamins from highland barley, while α-helical structure is the main secondary structure in zein. The water holding capacity, thermal stability, emulsifying capacity and stability of prolamins from highland barley is quite lager than zein, while opposite results can be observed for oil absorption capacity. The diameter of fibers prepared with prolamins from highland barley was almost 6 times that of zein, while ribbon structures rather than fibers were formed by prolamins from highland barley. The results would provide the guidance for application of prolamins from highland barley.
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