Solubility properties of barley flour, protein isolates and hydrolysates

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dc.authorid0000-0002-7417-9088
dc.contributor.authorYalçın, Erkan
dc.contributor.authorÇelik, Süeda
dc.date.accessioned2021-06-23T19:20:41Z
dc.date.available2021-06-23T19:20:41Z
dc.date.issued2007
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractProtein 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.en_US
dc.identifier.doi10.1016/j.foodchem.2007.03.029
dc.identifier.endpage1647en_US
dc.identifier.issn0308-8146
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-34248997794en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1641en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2007.03.029
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6153
dc.identifier.volume104en_US
dc.identifier.wosWOS:000247631900045en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYalçın, Erkan
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBarley protein isolateen_US
dc.subjectHydrolysateen_US
dc.subjectHull-less barleyen_US
dc.subjectProtein solubilityen_US
dc.titleSolubility properties of barley flour, protein isolates and hydrolysatesen_US
dc.typeArticleen_US

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