Alberta Barley

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Identify and develop novel antimicrobial and cholesterol-lowering functionalities from barley proteins for food and personal care applications

Project lead:
Dr. Lingyun Chen
Cereal Research Chair
University of Alberta

Timeline: September 2012 – August 2014

Partners:

  • Alberta Barley
  • University of Alberta
  • Alberta Innovates Bio Solutions
  • Alberta Crop Industry Development Fund

Alberta Barley funding: $2,268
Total funding from other partners: $222,132

Summary:
Driven by safety and environmental concerns, the food and personal care product industries are demanding natural antimicrobials instead of the synthetic versions. This research aims to develop novel antimicrobial and cholesterol-lowering functionalities from barley proteins in order to significantly strengthen their applications in personal care and food areas as multifunctional ingredients.

Benefits for farmers:
Revealing the cholesterol-lowering capacity of barley protein can promote human consumption of barley as a food and food ingredient, increasing barley’s value and profitability for farmers.