دراسة الخواص الوظيفية للمركز البروتيني لجنين الحنطة و طحين جنين الحنطة منزوع الدهن

Abstract EN

Functional properties of wheat germ protein concentrate and defatted wheat germ flour were assessed under various conditions and the results revealed the following:The solubility of wheat germ protein concentrate and defatted wheat germ flour gave higher solubility at pH( 8 )reached to( 60.2 and 30.4) respectively comparing with natural pH and pH(4).Water absorption was increased at natural pH of wheat germ protein concentrate and defatted wheat germ compared with (4 and 8) it reached to( 2.4 , 2) respectively.wheat germ protein concentrate and defatted wheat germ flour showed same ability to fat binding comparing with egg albumin.

Wheat germ protein concentrate and defatted wheat germ flour showed the ability to form foam in concentration (1%,2%) and different pH the major capability to form foam find for both of two products in concentration( 2%) and pH8.the two products showed higher emulsifying properties in the weight of sample 2gm and pH8.

Viscosity of the products measured at 1% and (2%) concentration and under various temperatures(30,40,50 ºC) the results showed that viscosity was increased with increase of concentration and decrease with the raise of temperature, the best results find for two products at( 2%) ) concentration and 30ºC.