Barley protein

Wheat, barley Protein stability during storage, low producer price Food crops, lower yields, more difficult to transform and manipulate... 

Barley protein, moisture, lysine, amino acid, (i-glucan... 

In the brewing industry, there is a development toward substitution of malt with unmalted barley and amylase, by use of glu-canase and protease of microbial origin. The neutral protease from Bacillus amyloliquefaciens and the thermostable neutral protease Bacillus subtilis var. thermoproteolyticus have been used by brewers successfully to hydrolyze barley proteins into amino acids and peptides. 

A. Brandt, I. Svendsen, and J. Hejgaard. A plant serpin gene. Structure, organization and expression of the gene encoding barley protein Z4. Eur. J. Biochem. 194 499 (1990). 

Much work has also been carried out on non-cereal plant proteins. Solid-state H and 2H NMR transverse relaxation measurements were used to investigate the effect of hydration on the plasticization of vicilin, legumin, and albumin fractions from peas.81 Their behaviour indicated that the plasticization of the globular legume proteins is considerably less than that found before for the linear barley protein C-hordein. The effects of microbial transglutaminase treatment on soy protein samples have been studied by H and solid-state 13C NMR spectroscopy, and its relation to the glass transition temperature was examined.82-83... 

Wang, R., Tian, Z., Chen, L., 2011. A novel process for microencapsulation of fish oil with barley protein. Food Res. Int. 44, 2735-2741. 

The methods used in the investigation of wort, malt and barley proteins ... 

Fig. 2 Synthesis of the apoproteins in leaves of the wild-type and Chi b-less mutant strains of rice and barley. Proteins labelled with methionine for the indicated periods of time were detected by fluorography. The amount of each sample applied to the gels was adjusted on the basis of fresh weight of leaf segments-...

Allergy to flour dust in bakers has been known since 1700 [44, 45]. Baker s asthma is a well-known occupational disease caused by IgE-mediated sensitization to cereal - mainly wheat, rye and barley - proteins. Hjorth [46] stated that most baker s dermatitis was associated with an immediate-type hypersensitivity. Herxheimer [47, 48] studied the development of skin sensitivity in baker s apprentices for 5 years and showed that the percentage of sensitive subjects increased gradually until a constant figure of 20% was reached. Many different proteins were identified as allergenic in wheat flour, especially in the water-soluble albumin and globulin fractions [49]. There is extensive cross-reactivity between these cereals, and -to a minor extent - between them and other cereals such as oat, corn and rice [50]. 

Table 2.5. Amino acid composition of barley proteins...

Some proteins (especially lipid transfer protein and protein Z, see Section 2.4.5.4.1) and hydrophobic polypeptides resulting from barley proteins in malt, through endogenous proteases and yeast autolysis, are important foam stabilisers in beer. 

Figure 1. Complementation assays of KAS activities from barley. Proteins were separated by anion exchange on a 5x50 mm column of mono Q using a 20 mM Tris-HCl buffer containing 1 mM EDTA, 2 mM DTT and a linear gradient from 0 to 1 MNaCl in 100 mL. Produced fatty acids were extracted and quantitated using scintillation counting. Proteins are from 1500xg 20 minute (A), 1500xg 1 minute (B) and 12000xg 20 minute (C) pellets as described. The elution positions of previously characterized KAS Is (aa, aP, and PP) [5] are indicated.

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