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Barley protein based microcapsules (1-5µm) incorporating fish oil/β-carotene were successfully prepared. Well suspended solid microcapsules, rather than emulsions, were able to form after high pressure emulsifying process. These wet-status microcapsules could be turned into dry powder by a spray...
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...