Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

Elisa Arte; Xin Huang; Emilia Nordlund; Kati Katina

doi:10.1016/j.foodchem.2019.03.020

Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

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

University of Helsinki

Research output: Contribution to journal › Article › Scientific › peer-review

36 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 language	English
Pages (from-to)	103-111
Number of pages	9
Journal	Food Chemistry
Volume	289
DOIs	https://doi.org/10.1016/j.foodchem.2019.03.020
Publication status	Published - 9 Mar 2019
MoE publication type	Not Eligible

Keywords

Bioprocessing
Emulsions
Foaming
Protein isolate
Technofunctional properties
Wheat bran

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10.1016/j.foodchem.2019.03.020

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title = "Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates",

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.",

keywords = "Bioprocessing, Emulsions, Foaming, Protein isolate, Technofunctional properties, Wheat bran",

author = "Elisa Arte and Xin Huang and Emilia Nordlund and Kati Katina",

note = "Funding Information: We thank Outi Brinck, Miikka Olin, Minnamari Edelmann, Juha-Pekka J{\"a}rvinen and Outi Nivala for their skillful assistance with the analysis. This work was supported by the Doctoral School of the University of Helsinki. Funding Information: We thank Outi Brinck, Miikka Olin, Minnamari Edelmann, Juha-Pekka J{\"a}rvinen and Outi Nivala for their skillful assistance with the analysis. This work was supported by the Doctoral School of the University of Helsinki . Publisher Copyright: {\textcopyright} 2019 Elsevier Ltd",

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AU - Arte, Elisa

AU - Huang, Xin

AU - Nordlund, Emilia

AU - Katina, Kati

N1 - Funding Information: We thank Outi Brinck, Miikka Olin, Minnamari Edelmann, Juha-Pekka Järvinen and Outi Nivala for their skillful assistance with the analysis. This work was supported by the Doctoral School of the University of Helsinki. Funding Information: We thank Outi Brinck, Miikka Olin, Minnamari Edelmann, Juha-Pekka Järvinen and Outi Nivala for their skillful assistance with the analysis. This work was supported by the Doctoral School of the University of Helsinki . Publisher Copyright: © 2019 Elsevier Ltd

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Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

Abstract

Keywords

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