Idris Wisal H, Babiker Elfadil E, El Tinay Abdullahi H
University of Khartoum, Faculty of Agriculture, Department of Food Sciene and Technology, Khartoum North, P.O. Box 32, Shambat, Sudan.
Nahrung. 2003 Dec;47(6):425-9. doi: 10.1002/food.200390094.
The content, fractionation, solubility and functional properties of wheat bran proteins as well as the effects of pH and/or NaCl concentration on some of these functional properties were investigated. The protein content of the bran was found to be 16.80%. Albumin and glutelin are the major fractions of wheat bran proteins. The minimal protein solubility was observed at pH 5.5, the maximum at pH 11.5. The emulsifying capacity, activity and emulsion stability as well as foaming capacity and foam stability were greatly affected by pH and salt concentrations. Lower values were observed at acidic pH and high salt concentration. The least gelation concentration of wheat bran proteins was found to be 16% when the proteins were dissolved in 1.0 M NaCl. The total protein was highly viscous and dispersable with water-holding capacity of 4.20 mL H2O/g protein, oil-holding capacity of 1.70 mL oil/g protein and bulk density of 0.29 g/mL while dispensability was found to be 77.30%.
研究了麦麸蛋白的含量、分级、溶解性和功能特性，以及pH值和/或NaCl浓度对其中一些功能特性的影响。发现麸皮的蛋白质含量为16.80%。白蛋白和谷蛋白是麦麸蛋白的主要组分。在pH 5.5时观察到最低的蛋白质溶解度，在pH 11.5时溶解度最高。乳化能力、活性和乳液稳定性以及发泡能力和泡沫稳定性受pH值和盐浓度的影响很大。在酸性pH值和高盐浓度下观察到较低的值。当蛋白质溶解在1.0 M NaCl中时，发现麦麸蛋白的最低凝胶化浓度为16%。总蛋白具有高粘性且可分散于水中，持水量为4.20 mL H2O/g蛋白，持油能力为1.70 mL油/g蛋白，堆积密度为0.29 g/mL，而分散性为77.30%。
