Solubility and emulsifying properties of barley protein concentrate


Bilgi B., Celik S.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.218, ss.437-441, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 218 Konu: 5
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1007/s00217-004-0895-4
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Sayfa Sayıları: ss.437-441

Özet

Protein concentrates were produced from the flours of two barley cultivars (Bulbul and Tokak) by alkaline extraction procedure. The flour samples and their protein concentrates were examined by SDS-PAGE. Solubility properties of protein concentrates were investigated as a function of pH, NaCl concentration and protein concentration, whereas emulsifying properties were determined as a function of pH and protein concentration. The highest solubility was observed in water among the solvents studied, especially at pH values of 2, 10 and 11 as compared to the other ones. A decrease in solubility was determined with increasing ionic strength of NaCl solutions. The results suggested that emulsifying behavior of protein concentrates generally resembled their solubility behavior in water. Minimum solubility and emulsifying values were observed at pH 6, which is close to the isoelectric point of barley proteins. Both of these functional properties were improved below and above the isoelectric pH.