Emulsifying Properties of Deamidated Barley Protein Fractions
Date
Author
Institution
Degree Level
Degree
Department
Specialization
Supervisor / Co-Supervisor and Their Department(s)
Examining Committee Member(s) and Their Department(s)
Citation for Previous Publication
Link to Related Item
Abstract
This work aims to develop value-added applications of barley protein. Our previous work demonstrated that deamidation could significantly improve solubility and emulsifying properties of barley protein. In this research, barley protein with deamidation degree of 63% was separated by ulta-filtration into three fractions carrying similar surface charge: large-sized fraction with weight-average molecular weight (Mw) exceeding 300 kDa, medium-sized fraction with Mw 20 – 300 kDa and small-sized fraction with Mw 5 – 20 kDa. The emulsifying properties of these fractions were evaluated in relation to molecular weight and hydrophobicity at different pHs. The large-sized fraction showed excellent emulsifying properties at neutral pH, but poor emulsifying stability at acidic pH. The small-sized fraction exhibited poor emulsion properties. The results indicate that the emulsifying property of the deamidated barley protein was significantly influenced by molecular weight, and the large-sized fraction can be used as potential natural emulsifier in food, cosmetic and other areas.