This study shows that xanthan gum and carrageenan improve water-holding capacity and gel strength in Highland barley protein gels, indicating potential for novel food systems.
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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Fu et al. (2025) studied this question.
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