Solubilized wheat protein isolate: functional properties and potential food applications.
Solubility, foaming capacity/stability, water holding and fat absorption capacities, and emulsifying capacity/stability of a solubilized wheat protein isolate (SWPI) were compared with those of commercial protein, that is, sodium caseinate (NaCAS), dried egg white (DEW), nonfat dry milk (NFDM), and soy protein isolate (SPI). SWPI was highly soluble at pH 6.5-8.5. Foaming capacity of SWPI was superior to those of SPI, NFDM, and DEW, and its foaming stability was similar to those of the commercial proteins. Foaming properties of SWPI were greatly improved in the presence of 0.5% (w/v) CaCl(2). Water holding capacity of SWPI was greater than that of NaCAS, NFDM, and DEW, whereas its fat absorption capacity was comparable to that of SPI, NaCAS, and DEW. SWPI exhibited emulsifying properties similar to those of SPI. SWPI was incorporated at 5, 10, 15, or 20% into ice cream, chocolate chip cookies, banana nut muffins, and hamburger patties. Products containing <5% SWPI were acceptable to consumers.
Ahmedna
M
M
Department of Food Science, Louisiana Agricultural Experiment Station, Louisiana State University Agricultural Center, Baton Rouge 70803-4200, USA.
Prinyawiwatkul
W
W
Rao
R M
RM
D000042:Absorption; D002364:Caseins / Q000737:chemistry; D003314:Corn Oil; D003611:Dairy Products / Q000032:analysis; D004529:Egg White; D008894:Milk Proteins / Q000737:chemistry; D010940:Plant Proteins / Q000737:chemistry* / Q000302:isolation & purification; D012995:Solubility; D012996:Solutions; D014908:Triticum / Q000737:chemistry*
D002364:Caseins; D008894:Milk Proteins; D010940:Plant Proteins; D012996:Solutions; D003314:Corn Oil