文献类型：期刊文献

英文题名：The protein properties of germinated naked barley with infrared and hot air-drying and its noodle-making potential

作者：Su, Chunyan[1,2];Ge, Xiangzhen[1,2];Zhang, Bo[1,2];Liu, Yu[2];Zhang, Qian[2];Feng, Duo[1];Zhao, Jiangyan[1];Li, Wenhao[2];Yan, Wenjie[1]

第一作者：Su, Chunyan

通讯作者：Yan, WJ[1]

机构：[1]Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100023, Peoples R China;[2]Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

第一机构：北京联合大学应用文理学院|北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100023, Peoples R China.|[1141726]北京联合大学生物化学工程学院;[11417]北京联合大学;[114172]北京联合大学应用文理学院;

年份：2021

卷号：56

期号：11

起止页码：5589-5600

外文期刊名：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20212510515865);Scopus(收录号：2-s2.0-85107927908);WOS:【SCI-EXPANDED(收录号:WOS:000661907900001)】；

基金：This work was supported by the Academic Research Projects of Beijing Union University (ZK 70202004).

语种：英文

外文关键词：Functional characteristics; germinated barley; noodles; protein

摘要：The naked barley was germinated and then carried out with hot air- or infrared drying to explore the physicochemical and functional properties of protein isolated from barley. Moreover, the relationship between protein and the noodles made from wheat and germinated barley flour was evaluated. It was found that germination affected the protein properties, and the protein properties were correlated with the properties of noodles. The content of beta-sheet in protein was first increased and then decreased with germination time increased, and the protein had larger emulsification and foaming properties. Besides, the protein isolated from hot air-dried germinated barley had higher gelatinisation enthalpy and secondary structure content. Furthermore, the wheat and germinated barley mixed noodles had increased elasticity and cohesiveness and reduced viscosity and water absorption. The hardness of noodles showed was positively correlated with water absorption capacity, and the extensibility of cooked noodles was positively correlated with the foaming capacity of proteins.