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

Author

Listed:
  • Chunyan Xie

    (College of Life Science, Langfang Normal University, Langfang, China
    Technical Innovation Center for Utilization of Edible and Medicinal Fungi in Hebei Province, Langfang, China
    Edible and Medicinal Fungi Research and Development Center of Hebei Universities, 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
    Technical Innovation Center for Utilization of Edible and Medicinal Fungi in Hebei Province, Langfang, China)

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.

Suggested Citation

  • Chunyan Xie & Juan Du & Chunmiao Xing & Xu Zhang & Lan Wang & Hongzhang Chen & Tong Lin, 2023. "Improving the extraction efficiency and functional properties of wheat germ protein by ultrasound-assisted," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 41(2), pages 118-126.
    • Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:2:id:54-2022-cjfs
    DOI: 10.17221/54/2022-CJFS
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