Yalçın, Erkan2021-06-232021-06-2320101226-77082092-6456https://doi.org/10.1007/s10068-010-0103-1https://hdl.handle.net/20.500.12491/6701In 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.eninfo:eu-repo/semantics/closedAccessBarleyProlaminExtractionPastingFunctional PropertyArticle10.1007/s10068-010-0103-11937357422-s2.0-79957667250Q2WOS:000279646100023Q3