الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
Nutritional and functional properties of wheat protein isolate (WPI), wheat germ protein isolate (WGPI) and their albumin fractions were studied. The results showed that wheat protein isolates and their albumin fractions are of excellent balance of essential amino acids, with a relatively high level of glutamic acid, aspartic acid, glycine, arginine, alanine and valine. SDS-PAGE analysis showed that molecular weight distribution of wheat protein isolates and their albumin fractions were found to be in the range of 19-67 kDa. Protein digestibility (%) of albumin fractions was higher than that of protein isolates. The results revealed that wheat protein isolates had excellent water retention (especially at pH 8.0 and 70ºC) and high solubility at pH 9.0. The emulsifying activity index of WGPI at pH values (1.0 to 8.0) was higher than that of WPI. Emulsifying capacity and stability of albumin fractions were higher than that of protein isolates, but their fat absorption capacities were lower than that of protein isolates. Wheat protein isolates and their albumin fractions had good foaming capacity and stability. WGPI showed higher SDS-binding capacity than others. The findings of wheat protein isolates are important for their potential application as functional food ingredients.
Key words: Nutritional, functional properties, wheat, germ, protein isolates