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Permanent link (DOI): https://doi.org/10.7939/R3V10Z

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Emulsifying Properties of Deamidated Barley Protein Fractions Open Access

Descriptions

Other title
Subject/Keyword
deamidated barley protein
molecular weight
emulsifying properties
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Zhang, Weina
Supervisor and department
Chen, Lingyun (Department of Agriculture, Food and Nutritional Science)
Xu, Zhenghe (Department of Chemical and Materials Engineering)
Examining committee member and department
Chen, Lingyun (Department of Agriculture, Food and Nutritional Science)
Xu, Zhenghe (Department of Chemical and Materials Engineering)
Ozimek, Lech (Department of Agricultural, Food and Nutritional Science)
Department
Department of Agricultural, Food, and Nutritional Science
Specialization
Food Science and Technology
Date accepted
2014-01-31T10:51:33Z
Graduation date
2014-06
Degree
Master of Science
Degree level
Master's
Abstract
This work aims to develop value-added applications of barley protein. Our previous work demonstrated that deamidation could significantly improve solubility and emulsifying properties of barley protein. In this research, barley protein with deamidation degree of 63% was separated by ulta-filtration into three fractions carrying similar surface charge: large-sized fraction with weight-average molecular weight (Mw) exceeding 300 kDa, medium-sized fraction with Mw 20 – 300 kDa and small-sized fraction with Mw 5 – 20 kDa. The emulsifying properties of these fractions were evaluated in relation to molecular weight and hydrophobicity at different pHs. The large-sized fraction showed excellent emulsifying properties at neutral pH, but poor emulsifying stability at acidic pH. The small-sized fraction exhibited poor emulsion properties. The results indicate that the emulsifying property of the deamidated barley protein was significantly influenced by molecular weight, and the large-sized fraction can be used as potential natural emulsifier in food, cosmetic and other areas.
Language
English
DOI
doi:10.7939/R3V10Z
Rights
Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
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