Functional properties and some utilization of wheat germ protein products (Record no. 51780)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02320cab a2200265Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u198961 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 120314s2004 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART AAS V49 No1 10 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Yousif, E. I. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Annals of agricultural science, 2004 v. 49 (1) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Functional properties and some utilization of wheat germ protein products |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | الخصائص الوظيفية و بعض استخدامات المنتجات البروتينية لجنين القمح. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.139-162. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Defatted wheat germ flour (DWGF) and wheat germ protein isolate (WGPI) were prepared from untreated, treated wheat germ (WG) with conventional heat treatment at 100°C:l: 3.0 for 20, 40 and 60 min, respectively or microwave treatment for 1.0, 2.0, 3.0 and 4.0 min. The effect of pH and heat treatment on functional properties of DWGF and WGPI were studied. Functional properties of wheat germ protein products were measured over a pH range of 2.0-10.0 in order to evaluate the potential use of this promising protein sources in different food systems. Heat processing for 20 min improved the nitrogen solubility index (NSI) of DWGF, on the other side, the greatest reduction in NSI occurred after microwave treatment for 4.0 min. DWGF acts as emulsifying agent in the acidic and alkaline pH range. WGPI which prepared from microwave treated WG for 3.0 min, tended to be a more efficient in emulsifying the oil. Improving emulsifying properties of WGP products may enhance their use as a functional ingredients in many foods. In additions, DWGF could be used as an egg white substitute in foaming applications. This study suggests a possibility of using of DWGF which prepared from treated WG with conventional heat treatment up to 20 min at 100°C as a one of the primary ingredients in such functional blends that might be useful as a meat extender in some products. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Wheat germ. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Flour. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Annals of Agricultural Science. |
| Related parts | 2004.v.49(1) |
| International Standard Serial Number | 0570-1783 |
| Control subfield | nnas |
| Record control number | u157971 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2004/AAS/4904/1/139.pdf">http://nile.enal.sci.eg/EALE/2004/AAS/4904/1/139.pdf</a> |
| Public note | Full Text Article. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.