Effects of concentration and partial hydrolysis on functional properties of hull-less barley protein concentrates

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dc.authorid0000-0002-7417-9088
dc.contributor.authorŞirin, Esra
dc.contributor.authorYalçın, Erkan
dc.date.accessioned2021-06-23T19:52:45Z
dc.date.available2021-06-23T19:52:45Z
dc.date.issued2019
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractEffects of protein concentration and partial hydrolysis on protein solubility (PS), foaming properties and water holding and oil absorption capacities of hull-less barley protein concentrate (HBPC) were investigated in this research. Defatted hull-less barley flour (dHBF) was used for the production of HBPCs which were prepared using different extraction methods. HBPC-1 was extracted from dHBF using 0.15 M NaCl at pH 9 according to flour to solvent ratio of 1: 10 and an isoelectric precipitation was applied at pH 5. HBPC-2 was extracted from dHBF using 0.06 M NaOH at pH 11.2 with flour to solvent ratio of 1: 20 and an isoelectric precipitation was applied at pH 5.4. HBPC-1 and HBPC-2 were applied to partial-enzyme hydrolysis with subtilisin A for producing barley protein hydrolysates. SDS-PAGE images of dHBF, HBPCs and hydrolysates were also studied to monitor the extracted and hydrolysed proteins. PS properties of HBPCs were not significantly influenced by increasing protein concentration, while the pH of the medium significantly influenced this property. The PS properties of hydrolysates at pH 6 increased as a result of the partial hydrolysis. The soluble proteins of HBPC-1 exhibited better foaming ability at all protein concentrations and pH environments. In addition, the soluble proteins of the HBPC-2 presented a better foam stability. Foaming properties were influenced by partial hydrolysis. The partial-enzyme hydrolysis did not improve the foaming properties of concentrates.en_US
dc.identifier.doi10.3920/QAS2018.1390
dc.identifier.endpage210en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85065225508en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage201en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2018.1390
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10201
dc.identifier.volume11en_US
dc.identifier.wosWOS:000463733100010en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYalçın, Erkan
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHull-less Barleyen_US
dc.subjectProtein Concentrateen_US
dc.subjectPartial Hydrolysisen_US
dc.subjectFunctional Propertiesen_US
dc.subjectGel Electrophoresisen_US
dc.titleEffects of concentration and partial hydrolysis on functional properties of hull-less barley protein concentratesen_US
dc.typeArticleen_US

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Gıda Mühendisliği Bölümü Koleksiyonu
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