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Study on Fractionation of Wheat Germ Protein and Their Physico-chemical and Functional Property

Author: LiTianWen
Tutor: ZhaoYongHuan
School: Heilongjiang Bayi Agricultural University
Course: Of Food Science
Keywords: Defatted wheat germ protein Extraction procedure Physical and Chemical Properties Features
CLC: TS201.2
Type: Master's thesis
Year: 2009
Downloads: 24
Quote: 0
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Abstract


Wheat germ contains about 30% protein , is a potential high - quality plant protein resources . In this study, wheat germ as raw materials , and to optimize the the three defatted wheat germ protein grading extraction process conditions and to study the physical, chemical and functional properties of the three WGP . The results are as follows : (1) wheat germ albumin optimum extraction conditions : hydrolysis time 182 min, the solid-liquid ratio 1:13 , temperature 41 ℃ , pH value of 4.0 ; extraction rate of 28.45% , the product of protein purity of 83.60% . Wheat germ globulin best extraction conditions were : solid-liquid ratio of 1:8 , temperature 41 ℃ , pH value of 4.5 , salt concentration of 3% ; product extraction rate of 22.68% , protein purity of 84.21% . The wheat germ gliadin optimum extraction conditions were as follows: ethanol concentration of 65 % , pH value 6.2 , temperature 39 ° C ; extraction rate of 13.38% , 85.91% purity of the product . ( 2 ) wheat germ albumin contained the highest total amino acids , the molecular weight range can be divided into five areas : 97.2 to 69.4kDa ; 56.0 ~ 52.0kDa ; 40.5 ~ 37.8kDa ; 24.0 to 20.9kDa and 15.3 to 12.9kDa ; The initial denaturation temperature was 60.1 ° C , and the peak denaturation temperature of 76.6 ° C . Wheat germ gliadin contained the lowest total amino acids ; molecular weight range can be divided into four regions : 94.9 ~ 63.2kDa 29.2 to 27.0kDa , 24.8 to 22.1kDa and 19.0 to 16.4kDa ; initial denaturation temperature of 74.4 ° C , peak denaturation temperature of 87.2 ° C . Wheat germ globulin molecular weight range can be divided into four regions : of 70.9 ~ 69.2kDa 56.0 52.0kDa , 40.7 ~ 37.7kDa and 24.0 ~~ 12.9KDa polypeptides ; initial denaturation temperature was 72.1 ° C , a peak denaturation temperature of 80.6 ° C . ( 3 ) wheat germ albumin has a high water holding capacity , higher oil retention gliadin in wheat germ . Wheat germ albumin in the pH 8.0 solubility the most , up 66.3% ; wheat germ globulin solubility in the pH 6.0 , 62.7% ; wheat germ gliadin in the the solubility pH 8.0 maximum 71.8% . Compared with the egg white protein the foamability size of the four proteins : the wheat germ Prolamin gt; egg white liquid gt ; wheat germ globulin gt ; protein wheat germ clear ; casein and bovine serum albumin to the ratio of their The emulsifying size : bovine serum protein gt ; the wheat germ prolamin gt ; the Wheat Germ albumin gt ; wheat germ globulin gt ; casein .

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