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Isolated and characterised hull-less barley proteins

Gluten proteins from wheat flour have the unique property to form a visco-elastic network after hydration and mixing. They are storage proteins and can be divided in glutenins and gliadins. In general, glutenin polymers have elastic properties while gliadins have viscous properties. The poor baking performance of barley based breads can partly be ascribed to barley proteins.

Therefore, proteins from hull-less barley flour were fractionated, characterised and compared to those of wheat flour. Higher protein yields were obtained with the Osborne fractionation method than with the salt precipitation method.

Furthermore, data showed that the glutenin fraction of wheat flour had a higher molecular weight distribution than that of hull-less barley flour, whereas the gliadin fraction of hull-less barley flour had a higher molecular weight distribution than the wheat flour gliadin fraction. Because of their higher molecular weight, wheat flour glutenin polymers were more elastic than those of hull-less barley, while hull-less barley flour gliadins had very viscous properties.

Reported by

University of Reading
RG66AP Reading
United Kingdom
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