Emulsifying Properties of Deamidated Barley Protein Fractions

  • Author / Creator
    Zhang, Weina
  • 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.

  • Subjects / Keywords
  • Graduation date
    Spring 2014
  • Type of Item
  • Degree
    Master of Science
  • DOI
  • License
    This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.