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Food science and biotechnology v.19 no.3, 2010년, pp.735 - 742   SCIE
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Effect of Partial Removal of Prolamins on Some Chemical and Functional Properties of Barley Flours

Yalcin, Erkan    (Department of Food Engineering, Faculty of Engineering & Architecture, Abant Izzet Baysal University  );
  • 초록

    In 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.

  • 주제어

    barley .   prolamin .   extraction .   pasting .   functional property.  

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