Czech J. Food Sci., 2023, 41(2):118-126 | DOI: 10.17221/54/2022-CJFS

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

Chunyan Xie^1,2,3, Juan Du¹, Chunmiao Xing¹, Xu Zhang¹, Lan Wang⁴, Hongzhang Chen⁴, Tong Lin^{1,2,3 *}

¹ College of Life Science, Langfang Normal University, Langfang, China

² Technical Innovation Center for Utilization of Edible and Medicinal Fungi in Hebei Province, Langfang, China

³ Edible and Medicinal Fungi Research and Development Center of Hebei Universities, Langfang, China

⁴ State Key Laboratory of Biochemical Engineering, Beijing Key Laboratory of Biomass Refining Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China

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.

Keywords: wheat grain; orthogonal experiment design; single-factor experiment design; protein; cavitation and mechanical effects

Accepted: March 9, 2023; Prepublished online: March 29, 2023; Published: April 27, 2023  Show citation