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The extractability of hordeins from barley grains was investigated after wet and dry heating conditions. It was found that the amount of hordeins extractable with 55% 2-propanol decreased in a time-dependent manner after barley grains were steamed (wet heating), whereas hordeins showed no effect from heating in an oven at 100 degress C for up to 120 min (dry heating). The result of SDS-PAGE analysis revealed that B-hordein decreased time-dependently in extractability with wet heating and had almost completely disappeared by 60 min, but C-hordein remained unchanged until 120 min. With the use of the hordein fraction prepared from the nonheated barley grains, it was confirmed that B-hordein suspended in boiling water lost solubility in 55% 2-propanol. The insolubilized B-hordein was redissolved by the addition of 2-mercaptoethanol to 1%, which suggested that the intermolecular disulfide bonds would play a significant role in the loss of solubility. On the other hand, C-hordein did not lose solubility from being heated under the same conditions.

Effect of Different Heating Conditions on the Extractability of Barley Hordeins.