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Permanent link (DOI): https://doi.org/10.7939/R3W43F

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Improvement of functionality of barley protein by deamidation Open Access

Descriptions

Other title
Subject/Keyword
functionality
barley protein
Deamidation
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Zhao, Jing
Supervisor and department
Lingyun Chen, Department of Agricultural, Food and Nutritional Science)
Examining committee member and department
Michael Gaenzle, Department of Agricultural, Food and Nutritional Science
Zhenghe Xu, Department of Chemical and Materials Engineering
Department
Department of Agricultural, Food and Nutritional Science
Specialization

Date accepted
2011-03-24T17:26:18Z
Graduation date
2011-06
Degree
Master of Science
Degree level
Master's
Abstract
In this study, the deamidation is involved to modify the structure of barley proteins in terms of prolamin and glutelin in order to improve the functional properties of protein. A wide range of deamidation degrees (0.1% to 45%) were prepared using alkaline method. The results suggested that the optimal deamidation degree of barley prolamin is around 2.4-4.7%, where the solubility, emulsifying and foaming properties of prolamin were significantly improved at both acidic and neutral pHs. The optimal deamidation degree for glutelin is around 2.2 to 5.6%, where deamidated glutelin demonstrated markedly improved solubility at both acidic and neutral pHs. Glutelin performed strong tendency to form aggregates with spherical shape and very large molecular weight. These aggregates are important in stabilizing the emulsions at a broad range of deamidation degree (5.6-43%). These results suggest that barley protein would be an excellent candidate to develop as an emulsifying and foaming ingredient.
Language
English
DOI
doi:10.7939/R3W43F
Rights
License granted by Jing Zhao (jzhao7@ualberta.ca) on 2011-03-24T05:29:20Z (GMT): 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 the above terms. The author reserves all other publication and other rights in association with the copyright in the thesis, and except as herein 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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