Effect of partial removal of prolamins on some chemical and functional properties of barley flours

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dc.authorid0000-0002-7417-9088
dc.contributor.authorYalçın, Erkan
dc.date.accessioned2021-06-23T19:26:58Z
dc.date.available2021-06-23T19:26:58Z
dc.date.issued2010
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn this study, some chemical and functional properties of hulled (BF-1) and hull-less (BF-2) barley flours and their partial prolamin removed forms (PPRF-1 and PPRF-2, respectively) were determined. Total dietary. fiber and resistant starch values increased on dry weight basis, conversely beta-glucan levels slightly decreased after partial prolamin removing (PPR). Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns of PPRF-1 and PPRF-2 exhibited that PPR was highly achieved. Rapid visco analyzer (RVA) peak and breakdown viscosity values of PPRF-1 and PPRF-2 were higher than BF-1 and BF-2, conversely their setback, trough, and final viscosity values were lower than that of the BF-1 and BF-2, respectively. PPR also caused an increase in water binding capacity and resulted in a decrease on water solubility values of barley flours. Protein solubility of PPRF-1 and PPRF-2 were lower than BF-1 and BF-2, respectively. Emulsifying properties of PPRF-2 were affected negatively from the PPR.en_US
dc.identifier.doi10.1007/s10068-010-0103-1
dc.identifier.endpage742en_US
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-79957667250en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage735en_US
dc.identifier.urihttps://doi.org/10.1007/s10068-010-0103-1
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6701
dc.identifier.volume19en_US
dc.identifier.wosWOS:000279646100023en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYalçın, Erkan
dc.language.isoenen_US
dc.publisherKorean Society Food Science & Technology-Kosfosten_US
dc.relation.ispartofFood Science And Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBarleyen_US
dc.subjectProlaminen_US
dc.subjectExtractionen_US
dc.subjectPastingen_US
dc.subjectFunctional Propertyen_US
dc.titleEffect of partial removal of prolamins on some chemical and functional properties of barley floursen_US
dc.typeArticleen_US

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