Abstract
ABSTRACTThe effects of pH and temperature on water retention (WR), protein solubility (PS), and total solubility (TS) of defatted wheat germ protein flour (WGPF) were studied in a model system. PS of WGPF was compared with those of corn germ protein flour (CGPF), soy flour (SF), nonfat dried milk (NFDM), and egg white powder (EWP) at 1–8%. WR increased with increase in pH from 4 to 8. Maximum WR occurred at 70°C, and slight variations were observed between 5 and 30°C. PS and TS increased with increases in pH and temperature. PS of proteins was in the order of NFDM > EWP > SF > CGPF=WGPF. The results showed the potential for usage of WGPF in comminuted meats, beef patties, breads, cakes, and cookies.
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