Some Nutritional and Functional Properties of Defatted Wheat Germ Protein

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• 作者：Yiqiang Ge ; Aidong Sun ; Yuanying Ni ; and Tongyi Cai
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2000
• 出版时间：December 2000
• 年：2000
• 卷：48
• 期：12
• 页码：6215 - 6218
• 全文大小：92K
• 年卷期：v.48,no.12(December 2000)
• ISSN：1520-5118

文摘

Defatted wheat germ protein (DWGP) was isolated by alkaline extraction at pH 9.5 and subsequentisoelectric precipitation at pH 4.0, and its nutritional and functional properties were studied. Theresults 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 ofDWGP was 4.0. When pH >6.0, the DWGP had high solubility with a nitrogen solubility index of70%. The emulsifying activity and emulsifying stability of DWGP were similar to those of bovineserum albumin and a little higher than those of casein. DWGP had good foaming capacity, but itsfoaming stability (FS) was not very good. However, the FS of DWGP can be improved throughphysical, chemical, or enzymatic methods. Moreover, DWGP had excellent water retention (WR);especially at pH 8.0 and a temperature of 70 ges/entities/deg.gif">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; protein