DEAMIDATED BARLEY PROTEINS

摘要

The invention is directed to a method of producing deamidated barley proteins by extracting protein from barley using an alcohol or alkaline; treating the extracted protein with an alkaline or acidic solution for a sufficient time and temperature for partial deamidation; and recovering partially deamidated protein from the solution. The partially deamidated protein has improved functional properties with respect to solubility, and emulsifying and foaming properties at acidic and neutral pHs compared to those of a non-deamidated protein.