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

Abstract

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 retrogradation of HBS, which was reflected in the reduction of G' and G''. Compare with HBS, four HBPs could significantly inhibit long-term recrystallization process. For albumin, globulin, gliadin and glutenin, the degree of retrogradation reduced from 51.55 % to 48.20 %, 35.06 %, 42.22 % and 32.63 %, respectively, which was reflected in the decrease of water migration rate, crystal enthalpy, crystallinity and short-range order. It could be found that glutenin had the most significant effect on inhibiting long-term retrogradation of HBS. Moreover, the anti-digestion properties of retrograded HBS with HBPs intervention significantly increased, with glutenin most significantly. Compared with HBS, resistant starch (RS) content increased by 59.76 % at 28 d of retrogradation.

Keywords

• Highland barley starch
• Highland barley protein
• Retrogradation
• In vitro digestion