Effect of partial removal of prolamins on some chemical and functional properties of barley flours

In this study, some chemical and functional properties of hulled (BF-1) and hull-less (BF-2) barley flours and their partial prolamin removed forms (PPRF-1 and PPRF-2, respectively) were determined. Total dietary fiber and resistant starch values increased on dry weight basis, conversely β-glucan levels slightly decreased after partial prolamin removing (PPR). Sodium dodecyl sulphatepolyacrylamide gel electrophoresis (SDS-PAGE) patterns of PPRF-1 and PPRF-2 exhibited that PPR was highly achieved. Rapid visco analyzer (RVA) peak and breakdown viscosity values of PPRF-1 and PPRF-2 were higher than BF-1 and BF-2, conversely their setback, trough, and final viscosity values were lower than that of the BF-1 and BF-2, respectively. PPR also caused an increase in water binding capacity and resulted in a decrease on water solubility values of barley flours. Protein solubility of PPRF-1 and PPRF-2 were lower than BF-1 and BF-2, respectively. Emulsifying properties of PPRF-2 were affected negatively from the PPR.