Wheat Germ Protein Flour Solubility and Water Retention

Abstract

The effects of pH and temperature on water retention (WR), protein solubility (PS), and total solubility (TS) of defatted wheat germ protein flour (WGPF) were studied in a model system. PS of WGPF was compared with those of corn germ protein flour (CGPF), soy flour (SF), nonfat dried milk (NFDM), and egg white powder (EWP) at l-8%. WR increased with increase in pH from 4 to 8. Maximum WR occurred at 7O"C, and slight variations were observed between 5 and 30°C. PS and TS increased-with increases in pH and temperature. PS of proteins was in the order of NFDM > EWP > SF > CGPF=WGPF. The results showed the potential for usage of WGPF in comminuted meats, beef patties, breads, cakes, and cookies.

Functional characterization of acetylated Brazil nut (Bertholletia excelsa HBK) kernel globulin

“…The isoelectric pH of the native globulin was at 5.0 which is in agreement with the isoelectric pH (4.0 to 5.0) of most of the plant proteins [22], while for acetylated globulin independent of their level of acetylation, it was at pH 4.0. The shift reflects an increase in the net negative charge as a result of replacing the positively charged amino groups of lysine with neutrally charged hydrophobic acetyl groups.…”

Extraction and Functional Characteristics of Brazil Nut (Bertholletia excelsa HBK) Globulin

“…The isoelectric pH of globulin was situated at 5.0 similar to most of the plant proteins, which according to Vani and Zayas, (1995) had their isoelectric pH between 4.0 and 5.0. Queiroga Neto et al (2001) also reported isoelectric pH of 5.0 for cashew nut proteins.…”

Extrusion Cooking of Lentil Flour (Lens Culinaris–Red)–Corn Starch–Corn Oil Mixtures

“…Protein solubility was determined according to the method suggested by Vani and Zayas. [29] Insoluble protein fraction was calculated as:…”