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Emulsifying Properties of Deamidated Barley Protein Fractions Open Access


Other title
deamidated barley protein
molecular weight
emulsifying properties
Type of item
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 of Agricultural, Food, and Nutritional Science
Food Science and Technology
Date accepted
Graduation date
Master of Science
Degree level
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.
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