Barley protein concentrates: Extraction, structural and functional properties

Barley protein concentrates: Extraction, structural and functional properties •Alkaline and multi-enzymatic approaches were explored for barley protein extraction.•A tri-enzymatic approach led to the highest protein recovery yield.•Alkaline and tri-enzymatic approaches were rich in globulin and hordein, respectively.•Concentrates showed emulsifying capacities comparable to whey protein isolate (WPI). http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Barley protein concentrates: Extraction, structural and functional properties

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2018.01.156
Publisher site
See Article on Publisher Site

Abstract

•Alkaline and multi-enzymatic approaches were explored for barley protein extraction.•A tri-enzymatic approach led to the highest protein recovery yield.•Alkaline and tri-enzymatic approaches were rich in globulin and hordein, respectively.•Concentrates showed emulsifying capacities comparable to whey protein isolate (WPI).

Journal

Food ChemistryElsevier

Published: Jul 15, 2018

References

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