Some Nutritional and Functional Properties of Defatted Wheat Germ Protein
- 16 November 2000
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 48 (12), 6215-6218
- https://doi.org/10.1021/jf000478m
Abstract
Defatted wheat germ protein (DWGP) was isolated by alkaline extraction at pH 9.5 and subsequent isoelectric precipitation at pH 4.0, and its nutritional and functional properties were studied. The results showed that the amino acid content of defatted wheat germ was as high as 26.793 g/100 g, and the contents of eight essential amino acids were all relatively high. The isoelectric point of DWGP was 4.0. When pH >6.0, the DWGP had high solubility with a nitrogen solubility index of 70%. The emulsifying activity and emulsifying stability of DWGP were similar to those of bovine serum albumin and a little higher than those of casein. DWGP had good foaming capacity, but its foaming stability (FS) was not very good. However, the FS of DWGP can be improved through physical, chemical, or enzymatic methods. Moreover, DWGP had excellent water retention (WR); especially at pH 8.0 and a temperature of 70 °C, the WR of DWGP was the highest at 229.4%. DWGP offers is a potential source of functional protein isolate for possible food applications. Keywords: Functional properties; defatted wheat germ; proteinKeywords
This publication has 4 references indexed in Scilit:
- Functionality of Wheat Germ Protein in Comminuted Meat Products as Compared with Corn Germ and Soy ProteinsJournal of Food Science, 1992
- Studies on the development of nutritious cookies utilizing sunflower kernels and wheat germPlant Foods for Human Nutrition, 1991
- Relationships Between Hydrophobicity and Foaming Characteristics of Food ProteinsJournal of Food Science, 1983
- Functional Properties of Modified Oilseed Protein Concentrates and IsolatesCanadian Institute of Food Science and Technology Journal, 1983