The Science Behind PurusPro®

PurusPro delivers over 65% barley protein, around 16g of fiber per 100g, and the micronutrients that come naturally with the grain. Because it’s a concentrate rather than an isolate, the nutrition of the whole barley kernel stays largely intact.

01, Composition

Protein isolates are built by removing everything that is not protein. PurusPro is made the other way around. Barley is milled and separated, the protein is concentrated, and the fiber and mineral fraction of the kernel stays with it.

Protein
61.4 g
per 100 g as is
Dietary fiber
16.3 g
per 100 g as is
Carbohydrate
11.0 g
of which sugars 8.1 g
Fat
4.9 g
of which saturates 1.1 g
Moisture, minerals
6.4 g
moisture max 10%, salt 0.15 g

Typical values, PurusPro Barley Protein B100-05. Energy 1393 kJ / 333 kcal per 100 g. Figures are typical and not a specification.

Built from four natural protein fractions

Albumins + Globulins0%
Water/salt-soluble · includes Protein Z, a natural foaming agent
Hordeins0%
The dominant storage protein, barley's answer to wheat gluten
Glutelins0%
Alkali-soluble · strongest emulsifying and oil-binding capacity
Why this matters: different fractions unlock different jobs in a formulation (foaming, emulsifying, gelling, oil-binding), all from a single, EU-grown grain.

On gluten: barley's hordeins are structurally related to wheat gluten, but the literature consistently shows barley protein is less immunoreactive and less prevalent as an allergen than wheat gluten.
02, Digestibility

Tested in a living digestive system

Most plant proteins are only ever tested in a beaker. PurusPro® barley protein has been tested in an in vivo minipig model, the gold-standard proxy for human digestion, endorsed by FAO/WHO.

Overall digestibility
92.5%
of amino acids absorbed at the ileum, on par with soy (96%) and pea (99%)
DIAAS, adults
45
ahead of sorghum (29) and comparable to dehulled barley (51) and rye (47)
Model reliability
r=0.95
correlation between pig and human amino acid digestibility (Hodgkinson et al.)
High-digestibility aminos
>90%
methionine, arginine, leucine, phenylalanine and glutamic acid all individually exceed 90%
Methionine
0
Phenylalanine
0
Glutamic acid
0
Leucine
0
Isoleucine
0
Lysine (limiting)
0
Standardised ileal amino acid digestibility (%), minipig model. Lysine is naturally barley's limiting amino acid, easily complemented by blending (see below).

HOW THE STUDY WAS RUN

  • Model: six adult, T-cannulated minipigs, crossover design; pigs are physiologically close enough to humans that FAO/WHO endorse this exact method for DIAAS.
  • Comparison: tested alongside a protein-free diet to correct for the body's own background amino acid losses.
  • Cross-check: in vitro screening alone underestimated quality; a separate lab study on the same ingredient found only 21–44% digestibility by simple hydrolysis methods, versus ~80% by soluble-nitrogen and 92.5% in the live model. In vitro alone would have undersold this ingredient.
03, Functionality

One protein, engineered for the job

Particle size is a lever, not a fixed trait. Fractionation and micronisation of the same barley protein concentrate unlock very different functional profiles.

Coarse (>710μm)
Highest water- & oil-holding capacity (3.7 g/g, 1.9 g/g), best for moisture retention in baked goods.
Fine (<250μm)
Foaming capacity jumps to 113%, built for meringues, whipped toppings and foamy beverages.
Micronised (<50μm)
Smoother mouthfeel for beverages; structural change measurable by DSC thermal analysis.
04, The numbers

Measured composition

Typical composition of PurusPro® Barley Protein B100-05.

NutritionPer 100 g, as is
Protein65.1 g
Total dietary fiber13.8 g
Carbohydrate8.6 g
of which sugars5.8 g
Fat4.3 g
of which saturates1.0 g
Salt0.02 g
Energy1393 kJ / 333 kcal

Typical values. Guaranteed: dry matter min 90%, moisture max 10%, protein min 65% of dry matter.

Supporting research

Whitepaper cover: barley protein review

Barley protein: from agricultural staple to sustainable protein solution

J Proteomics, 2026

read
Whitepaper cover: protein digestibility

Digestibility and DIAAS of barley and corn protein concentrates in a minipig model

Eur J Nutr, 2025

read
Whitepaper cover: corn and barley protein functionality

Corn and Barley protein functionality

Eur Food Res Technol, 2024

read
Whitepaper cover: protein blends

Optimizing protein quality: single and combined alternative proteins

Eur Food Res Technol, 2024

read
Whitepaper cover: digestibility scores and amino acid profile of barley protein concentrates

Digestibility scores and amino acid profile of barley protein concentrates

read
← About
Applications →
Member of
ClonBio Group logo
HomeProductsApplicationsAbout usFAQ
PurusPro® Barley Protein
FibAX® Arabinoxylan Fiber
Bakery
Beverages
Dairy & Dairy Alternatives
Lifestyle and Wellness
Snacks & Cereals
Pasta & Noodles
Meat & Meat Alternatives
Contact us
© 2026 ClonBio Group. All rights reserved.
Privacy Policy
By clicking “Accept”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information.
DenyAccept