ABSTRACT
The proteins of barley endosperm in the works were classified on the basis of solubility. The proportions of different protein fractions generally change with increasing total protein content of the barley grains. The amino acid composition of the total protein of barley is similar to that of other cereal grains. The hordein fraction extracted from barley is a mixture of different proteins. The high molecular weight storage proteins of barley consist of polypeptides linked together with intermolecular disulfide bonds. Cytoplasmic proteins of barley are treated mostly as albumins and globulins based on solubility. The amylases of barley were for some time the main object of investigation due to their importance during storage and malting of the barley grains. The nutritive value of barley proteins may be generally characterized as being similar to that of other cereal proteins. The greatest proportion of barley is used for feed and brewing; the importance of barley as food is small.
