Functional properties and some utilization of wheat germ protein products [electronic resource].
الخصائص الوظيفية و بعض استخدامات المنتجات البروتينية لجنين القمح.
- p.139-162.
Includes references.
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.