Improving the extraction efficiency and functional properties of wheat germ protein by ultrasound-assisted

Chunyan Xie, Juan Du, Chunmiao Xing, Xu Zhang, Lan Wang, Hongzhang Chen and Tong Lin
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Chunyan Xie: College of Life Science, Langfang Normal University, Langfang, China
Juan Du: College of Life Science, Langfang Normal University, Langfang, China
Chunmiao Xing: College of Life Science, Langfang Normal University, Langfang, China
Xu Zhang: College of Life Science, Langfang Normal University, Langfang, China
Lan Wang: State Key Laboratory of Biochemical Engineering, Beijing Key Laboratory of Biomass Refining Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China
Hongzhang Chen: State Key Laboratory of Biochemical Engineering, Beijing Key Laboratory of Biomass Refining Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China
Tong Lin: College of Life Science, Langfang Normal University, Langfang, China

Czech Journal of Food Sciences, 2023, vol. 41, issue 2, 118-126

Abstract: his study optimised the conditions for ultrasound-assisted extraction (UAE) of defatted wheat germ protein (WGP) and evaluated its effect on the functional properties. Single-factor and orthogonal experiment designs were combined to optimise the UAE extraction condition. The extraction of WGP reached the highest level, at 88.66%, with a solid : liquid ratio of 1 : 25 g.mL-1, pH value of 9.0, ultrasonic time of 10 min, and ultrasonic power at 400 W. Under these conditions, albumin, globulin, prolamin, and glutenin accounted for 32.26, 28.52, 5.42, and 22.40% of total protein, respectively. In addition, this study compared the functional properties of WGP extracted by UAE with the results based on a commercially available soy protein (SP) isolate (SPI). The UAE of WGP had better oil absorption, foaming, and emulsifying properties. Therefore, UAE is a promising technique for food protein extraction because it can change the protein efficiencies and properties of the extract.

Keywords: wheat grain; orthogonal experiment design; single-factor experiment design; protein; cavitation and mechanical effects (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:41:y:2023:i:2:id:54-2022-cjfs

DOI: 10.17221/54/2022-CJFS

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