Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

Elisa Arte (Corresponding Author), Xin Huang, Emilia Nordlund, Kati Katina

    Research output: Contribution to journalArticleScientificpeer-review

    19 Citations (Scopus)

    Abstract

    The effect of three combinations of bioprocessing methods by lactic acid fermentation, cell wall hydrolyzing enzymes and phytase on the biochemical (protein, fat, carbohydrate composition) and technofunctional properties (protein solubility, emulsifying and foaming properties) of wheat bran protein isolates were evaluated. The bioprocessing increased the protein (up to 80%) and fat content (up to 22.8%) in the isolates due to the degradation of starch and soluble pentosans. Additional proteins, globulin 3A and 3C, chitinase, β-amylase and LMW glutenins, were identified from the electrophoretic pattern of the protein isolate bioprocessed with added enzymes. Generally, the bioprocessed protein isolate had lower protein solubility and stronger net charge in pH below 7, when compared to the protein isolate made without bioprocessing. The emulsifying properties of the protein isolates were not affected by bioprocessing. However, the foaming stability of the protein isolates was nearly doubled by bioprocessing with cell wall hydrolyzing enzymes and phytase.

    Original languageEnglish
    Pages (from-to)103-111
    Number of pages9
    JournalFood Chemistry
    Volume289
    DOIs
    Publication statusPublished - 9 Mar 2019
    MoE publication typeNot Eligible

    Keywords

    • Bioprocessing
    • Emulsions
    • Foaming
    • Protein isolate
    • Technofunctional properties
    • Wheat bran

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