Improvement of the Structure and Antioxidant Activity of Protein-Polyphenol Complexes in Barley Malts Using Roasting Methods.

Antioxidants (Basel) · 2025 · PMC12108492 · PMID 40427420

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an increasing trendno p-value reported

Conversely, the content of soluble glutelins, globulins, and prolamins exhibited an increasing trend with higher roasting levels.

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showed a trendno p-value reported

The content of α-helix in globulins decreased, and the content of β-sheets, β-turns, and random coils showed a trend of first decreasing and then increasing, while the content of random coils in polyphenol-free globulins increased successively.

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