ArticleMolecules (Basel, Switzerland)2023
The Composition, Structure, and Functionalities of Prolamins from Highland Barley.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed, 18 citations in OpenAlex.
- Opaque-2 induced zein reduction and lysine increase suggest a route to quality protein sweet corn.Frontiers in plant science · 2026Article
- Unveiling the Impact of Processing Methods on In Vitro Protein Digestibility: A Focus on Highland Barley and Its Application in Wine Production.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
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.
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Registered trials
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