title: Extractability and characteristics of proteins deriving from wheat DDGS.
abstract: Wheat Distillers' Dried Grains with Solubles (DDGS) and in-process samples were used for protein extraction. Prolamins were the predominant protein components in the samples. The absence of extractable α- and γ-gliadins in DDGS indicated protein aggregation during the drum drying processing stage. Prolamin extraction was performed using 70% (v/v) ethanol or alkaline-ethanol solution in the presence of reducing agent. DDGS extracts had relatively low protein contents (14-44.9%, w/w), regardless of the condition applied. The wet solids were the most suitable raw material for protein extraction, with recovery yields of ∼ 55% (w/w) and protein content of ∼ 58% (w/w) in 70% (v/v) ethanol. Protein extracts from wet solids were significantly rich in glutamic acid and proline. Mass balance calculations demonstrated the high carbohydrate content (∼ 50%, w/w) of solid residues. Overall, the feasibility of utilising in-process samples of DDGS for protein extraction with commercial potential was demonstrated.
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, UK.
authors.forename: Afroditi
authors.initials: A
authors.lastname: Chatzifragkou
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, UK.
authors.forename: Parvathy Chandran
authors.initials: PC
authors.lastname: Prabhakumari
authors.affiliation: Department of Plant Science, Rothamsted Research, Harpenden AL5 2JQ, Hertfordshire, UK.
authors.forename: Ondrej
authors.initials: O
authors.lastname: Kosik
authors.affiliation: Department of Plant Science, Rothamsted Research, Harpenden AL5 2JQ, Hertfordshire, UK.
authors.forename: Alison
authors.initials: A
authors.lastname: Lovegrove
authors.affiliation: Department of Plant Science, Rothamsted Research, Harpenden AL5 2JQ, Hertfordshire, UK.
authors.forename: Peter R
authors.initials: PR
authors.lastname: Shewry
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, UK. Electronic address: d.charalampopoulos@reading.ac.uk.
authors.forename: Dimitrios
authors.initials: D
authors.lastname: Charalampopoulos
mesh_terms: D018514:Plant Structures / Q000737:chemistry*; D011506:Proteins / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*
chemical_list: D011506:Proteins
keywords: Amino acids; DDGS; Distillery; Extraction; In-process samples; Protein; Wheat