期刊论文

Li, F

英文

Journal of Cereal Science

0733-5210

2024

116

103861

10.1016/j.jcs.2024.103861

CRediT authorship contribution statement Bowei Luo: Conceptualization, Formal analysis, Investigation, Methodology, Software, Writing – original draft. Wangyang Shen: Resources, Supervision. Jian Zhou: Conceptualization, Investigation, Visualization. Xuan Chen: Software, Validation. Weiping Jin: Data curation. Xiwu Jia: Visualization, Writing – review & editing. Fang Li: Conceptualization, acquisition, Resources, Supervision, Writing – review & editing.

本校为第一且通讯机构

The current study investigated the impact of ascorbic acid (AA) on physicochemical and emulsifying properties of highland barley protein (HBP). Emulsifying and solubility of AA-modified HBP increased compared to its native state. However, excessive AA concentration induced protein reaggregation, leading to a deterioration of these properties. At a concentration of 0.3 % (w/v) AA, the highland barley protein emulsion (HBPE) exhibited the smallest average particle size (0.59 mu m), and the protein demonstrated superior emulsification properties. The observed alterations stem from the formation o...