Solubility properties of barley flour, protein isolates and hydrolysates
Yükleniyor...
Dosyalar
Tarih
2007
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Protein solubility properties of barley flours (BF), barley protein isolates (BPI) and barley protein hydrolysates (BPH) were determined as a function of pH and NaCl concentration. BPIs were produced from both hulled (BPI-1 and BPI-3) and hull-less (BPI-2 and BPI-4) barley flours. Sodium metabisulphite (BPI-I and BPI-2) or L-cysteine (BPI-3 and BPI-4) were included in the extraction procedure. BPI-4 was hydrolyzed with Alcalase in order to produce hydrolysates of 3% (BPH-1) and 6% (BPH-2) degree of hydrolysis. Electrophoretic properties of BFs. BPIs and BPHs were examined by SDS-PAGE. The results showed that solubility properties were affected by the changes of pH and ionic strength of the medium in all samples. The solubility properties of barley proteins were especially higher in the strong acidic and basic pH regions. Solubilities of BPI-1 and BPI-2 in distilled water were lower than those of BPI-3 and BPI-4. The lowest solubility was observed around the isoelectric points of BFs and BPIs. SDS-PAGE provided significant information about the monitoring of limited protein hydrolysis that produced large quantities of low molecular weight barley protein fragments with the Alcalase treatment. The solubility properties of BPHs around the isoelectric point were increased as a result of the limited hydrolysis. (c) 2007 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Barley protein isolate, Hydrolysate, Hull-less barley, Protein solubility
Kaynak
Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
104
Sayı
4
