Improvement of functionality of barley protein by deamidation
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 opti...
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| Format: | Others |
| Language: | en_US |
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2011
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| Online Access: | http://hdl.handle.net/10048/1837 |