Study for the Effect on Structure and Properties of Highland Barley Proteins During Stir-frying

Study for the Effect on Structure and Properties of Highland Barley Proteins During Stir-frying

To investigate the effect of frying on the protein structure and properties of highland barley, the proteins extracted from highland barley before and after frying were analyzed using SDS-PAGE electrophoresis, Fourier transform infrared spectroscopy, ultraviolet spectroscopy, endogenous fluorescence...

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Bibliographic Details
Main Authors: HUANG Liang-liang, JIANG Kang-hui, LI Qi, YANG Jie, HU Yun, LI Liang
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2025-01-01
Series:Liang you shipin ke-ji
Subjects:
highland barley
stir-frying
protein structure
properties
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250111
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