NDLI: Barley Protein Isolate: Thermal, Functional, Rheological, and Surface Properties

Content Provider	Springer Nature Link
Author	Mohamed, Abdellatif Hojilla Evangelista, Mila P. Peterson, Steve C. Biresaw, Girma
Copyright Year	2007
Abstract	Barley protein isolate (BPI) was extracted in 0.015 N NaOH in a 10:1 ratio solvent:flour and was precipitated by adjusting the pH to 4.5 and freeze-dried. The thermal properties of BPI were determined using modulated differential scanning calorimetry (MDSC). BPI with 4% moisture content exhibited a glass transition (T $_{g}$) with 140 °C onset, 153 °C middle, and 165 °C end temperatures and a ΔC $_{p}$ of 0.454 J/g per °C. The high moisture content sample (50%) showed a T $_{g}$ at 89, 91, or 94 °C and 0.067 ΔC $_{p}$. Acetylation had no apparent effect on the foaming and emulsifying properties of protein from barley flour but exhibited the least-stable foam among BPI samples. Foaming capacities of both barley protein isolates were ∼12% less than that of acid-precipitated soy protein isolate reported in the literature. Acetylated BPI showed the highest surface hydrophobicity compared to the other samples. The surface-tension test confirmed that unmodified and modified BPI possessed surface activity. BPI phosphorous oxycloride-crosslinked was the most effective in lowering the surface tension of aqueous NaCl, while the crosslinked BPI was the least effective. The G′ value of BPI suspension was greater than G″ at all frequencies from 0.1 to 100 rad/s. The strain value at which linear behavior ceased and nonlinear behavior began ranged from 3 to 10%.
Starting Page	281
Ending Page	288
Page Count	8
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	84
Issue Number	3
e-ISSN	15589331
Language	English
Publisher	Springer-Verlag
Publisher Date	2007-01-20
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Barley Proteins Crosslinking Acetylation Rheology Extraction Foaming DSC Glass transition Surface tension Agriculture Biomaterials Biotechnology Chemistry/Food Science Analytical Chemistry Industrial Chemistry/Chemical Engineering
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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