Physicochemical and functional properties of albumin fractions from barley and rye seed protein isolate
Clicks: 1
ID: 317972
2026
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
0.0
/100
1 views
0 readers
AI Quality Assessment
Not analyzed
Readership in this journal
Ranked #60 of 64 articles by views in bioscience biotechnology and biochemistry
Most read
Least read
Bar heights use a square-root scale.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
Barley and rye are major cereals worldwide and contain proteinaceous α-amylase inhibitors for biological defence against insects. Inhibiting mammalian α-amylase could potentially be a promising functional food characteristic for suppressing postprandial blood glucose levels. This study examined in vitro mammalian α-amylase inhibitory effects and the physicochemical and functional properties of barley and rye albumins, including thermal stability, solubility, emulsifying and foaming properties, to evaluate their potential applications in various foods. Both barley and rye albumins inhibited mammalian α-amylase and maintained their activity even after heating. High solubility was observed at pH 3.0-6.0, which was maintained after heating at 80 °C for 20 min. Furthermore, barley and rye albumins exhibited high emulsifying and foaming properties at pH 3.0-6.0. These findings suggest that barley and rye albumins are promising materials for suppressing postprandial blood glucose elevation and can be used in various functional foods.
| Reference Key |
openalex_W7165375215
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | Kazumi Ninomiya, Miho Otsuka, Norikazu Ogino, Yutaka Aoyama, Yusuke Yamaguchi, Hitomi Kumagaı, Hitoshi Kumagai, Yusuke Inoue |
| Journal | bioscience biotechnology and biochemistry |
| Year | 2026 |
| DOI |
10.1093/bbb/zbag089
|
| URL | |
| Keywords | Keywords not found |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.