Institute of Food Science and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850030, China.
Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
Molecules. 2023 Jul 11;28(14):5334. doi: 10.3390/molecules28145334.
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 β-turn helices, while α-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.
研究了青稞醇溶蛋白的组成、结构和功能。将这些参数与常用的醇溶蛋白（玉米醇溶蛋白）进行了比较。青稞醇溶蛋白中带电荷和亲水的氨基酸比玉米醇溶蛋白多。青稞醇溶蛋白的分子量在 30 到 63 kDa 之间，大于玉米醇溶蛋白（20 和 24 kDa）。青稞醇溶蛋白的主要二级结构是β-转角螺旋，而玉米醇溶蛋白的主要二级结构是α-螺旋结构。青稞醇溶蛋白的持水力、热稳定性、乳化能力和稳定性明显高于玉米醇溶蛋白，而吸油性则相反。使用青稞醇溶蛋白制备的纤维直径几乎是玉米醇溶蛋白的六倍，而青稞醇溶蛋白形成的是带状结构而不是纤维。因此，研究结果为青稞醇溶蛋白的应用提供了指导。
