Evaluation of Chemical Composition and Study Some of The Functional Properties of The Flour and Isolated Protein From The Iraqi Wheat Industry Residue | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 16, Issue 4, December 2016, Pages 160-175 | ||
| Authors | ||
| Abdulla A. A. AL-sadoon; Ethar Z. Naji | ||
| Abstract | ||
| The results of the chemical composition of an isolated protein of Germs ,breakage samples and their defatted flours showed that the percentage of moisture was 4.95 % , 5.45 % , 11.10 % and 11.30% , and the fat 0.50 % , 0.40 % , 13.00 % and 3.20 % , and the ash 4.10% , 4.40 % , 4.80 % and 2.20 % , and carbohydrates 16.45 % , 16.70 % , 42.60 % and 72.30 % , while the protein content was 74.00 % , 73.00 % , 28.50 % and 11.00 % respectively . The study of functional properties of isolated protein of wheat germs and their defatted flours in different conditions in terms of type of solvent , pH and concentration, showed that the isolated protein samples gave the highest solubility at 0.1M sodium chloride compared with 0 and 1M , which amounted to (48.70 , 20.50 , 26.50 and 10.90) %, respectively , and highest solubility , and water absorption at pH 9 where was ( 72.20 , 58.60 , 47.50 and 35.20 ) %, and ( 2.80 , 1.60 , 1.90 and 0.80 ) ml water / g protein respectively. The results also showed un increasing of fat adsorption susceptibility of germs isolated protein samples compared to other samples which amounted to 2.1 ml oil / g protein . Results also showed that the higher foamingcapacity was at a concentration of 0.1M of sodium chloride which was (285, 80, 120 and 50) %, respectively , compared with 0 and 1.0 M, and higher stability at the same concentration which reaching ( 60.51, 25.00, 60.71 and 0 ) %, respectively, after 60 minutes of whipping process , while the higher foamingcapacity and stability of the samples at pH 9 compared with natural pH , 4 and 7 , the foaming capacity reached ( 330 , 140, 280 and 85 ) %, respectively, and stability reached ( 71.33, 25.39, 37.50 and 0 %) respectively, after one hours of whipping process , while the samples gave the highest foaming capacity and stability at 6 % sucrose compared to 2 % and 4% . The results of emulsifyingcapacity and stabilityat of 1 g of sample with 50 ml of water and 10 ml oil at different pH showed that the highest emulsifying capacity and stability of samples was at pH 9 . | ||
| Keywords | ||
| wheat; germs; Breakage; chemical composition; protein; Functional properties | ||
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