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

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 statusE-pub ahead of print - 9 Mar 2019
MoE publication typeNot Eligible

Fingerprint

bioprocessing
protein isolates
Dietary Fiber
wheat bran
Proteins
emulsifying properties
protein solubility
phytases
6-Phytase
enzymes
cell walls
pentosans
lactic fermentation
foaming properties
carbohydrate composition
foaming
proteins
Solubility
Cell Wall
glutenins

Keywords

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

Cite this

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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.",
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Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates. / Arte, Elisa (Corresponding Author); Huang, Xin; Nordlund, Emilia; Katina, Kati.

In: Food Chemistry, Vol. 289, 09.03.2019, p. 103-111.

Research output: Contribution to journalArticleScientificpeer-review

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