Effects of extrusion treatment on the physical and emulsifying properties of wheat germ protein

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-08-31 DOI:10.1515/ijfe-2023-0124

Chaofan Gao, Jun-qiang Jia, Su Zhang, Xinyu Song, Yi Yang, Qiong-ying Wu, Xiudie Cui

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引用次数: 0

Abstract

Abstract This study investigated the impact of the extrusion of defatted wheat germ (DWG) on the physical properties of wheat germ protein (WGP) and its efficacy as a novel emulsifier in terms of emulsion stability. Compared with the untreated sample, the particle size of extruded WGP (E-WGP) was decreased by 56.22 %, while the absolute zeta-potential was increased by 40.07 %; the enthalpy increased from 0.013 J/g to 0.078 J/g, and the structure became more orderly. The amount of protein required to produce stable emulsions was much lower for E-WGP than for untreated WGP. Moreover, The E-WGP emulsions showed good storage stability after 7 day of storage at 4 °C, which had higher absolute zeta-potential (24.65 %), emulsifying activity (200.00 %), and turbidity (139.09 %) than the untreated sample. After the freeze-thaw cycle, the E-WGP emulsions had smaller particle sizes and higher turbidity, and their flocculation degree was lower than that of the untreated sample. These findings demonstrate E-WGP can be used as a new innovative emulsifier.

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挤压处理对小麦胚芽蛋白物理及乳化特性的影响

摘要本研究探讨了脱脂小麦胚芽（DWG）的挤压对小麦胚芽蛋白（WGP）物理性质的影响及其作为新型乳化剂的乳化稳定性。与未处理的样品相比，挤出的WGP（E-WGP）的颗粒尺寸减小了56.22 %, 而绝对ζ电位增加了40.07 %; 焓从0.013增加 J/g至0.078 J/g，结构变得更加有序。E-WGP产生稳定乳液所需的蛋白质量远低于未处理的WGP。此外，E-WGP乳液在7 存放日期：4 °C，具有更高的绝对ζ电位（24.65 %), 乳化活性（200.00 %), 和浊度（139.09 %) 与未处理的样品相比。冻融循环后，E-WGP乳液的粒径较小，浊度较高，絮凝度低于未处理样品。这些发现表明E-WGP可以作为一种新的创新乳化剂。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.