Effects of Xanthan Gum and Carrageenan on Texture and Structural Properties of Highland Barley Protein Gel

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-11-12 DOI:10.1002/cche.70025

Mingze Fu, Yi Zhang, Xiaowei Peng, Jianquan Kan

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Abstract

Background

Highland barley protein (HBP) is a plant-derived protein with a balanced amino acid composition. This study investigated the influence of xanthan gum (XG) and carrageenan (CGN) at varying concentrations (0%–0.5%, w/v) on the gelation properties of HBP.

Results

Both XG and CGN were found to enhance the water-holding capacity and gel strength of HBP gels. Thermogravimetric analysis demonstrated that their addition improved gel thermal stability, while Fourier-transform infrared (FTIR) spectroscopy confirmed that the secondary structure of HBP remained largely unchanged. Protein solubility tests and free thiol measurements revealed that XG and CGN reduced free thiol levels and promoted disulfide bond formation, with disulfide bonds playing a dominant role in the composite gel network. Microscopic observations showed that XG and CGN facilitated HBP aggregation, with CGN exhibiting a stronger aggregation effect.

Conclusion

This study offers critical insights into improving the gelation properties of HBP, establishing a theoretical basis for designing novel food systems incorporating barley protein and diverse colloids.

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黄原胶和卡拉胶对青稞蛋白凝胶质地和结构特性的影响

青稞蛋白（HBP）是一种氨基酸组成平衡的植物源性蛋白。研究了不同浓度（0% ~ 0.5%,w/v）的黄原胶（XG）和卡拉胶（CGN）对HBP胶凝性能的影响。结果XG和CGN均能增强HBP凝胶的持水能力和凝胶强度。热重分析表明，它们的加入提高了凝胶的热稳定性，而傅里叶变换红外（FTIR）光谱证实，HBP的二级结构基本保持不变。蛋白质溶解度测试和游离硫醇测量表明，XG和CGN降低了游离硫醇水平，促进了二硫键的形成，其中二硫键在复合凝胶网络中起主导作用。微观观察表明，XG和CGN有利于HBP的聚集，其中CGN的聚集作用更强。结论本研究为改善HBP的凝胶特性提供了重要的见解，为设计含有大麦蛋白和多种胶体的新型食品体系奠定了理论基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.