Preparation Wheat bran protein concentrate, studying its functional properties

Authors

  • منال عبد الواحد صلبوخ agriculture of college/ Kerbala of university
  • مكارم علي موسى College of Agriculture / University of Baghdad
  • صبري جثير عبود College of Agriculture / University of Baghdad

DOI:

https://doi.org/10.59658/jkas.v2i3.502

Keywords:

Wheat bran , Protein concentrates , Alkaline extraction

Abstract

Using wheat bran  (Ibaa 99) in preparation protein concentrate and then estimate the content of protein and amino acids also studied the attributes of functionality, such as it solubility, the absorption of water and fat, in addition to its ability boiled configure and install the foam, The results showed that the percentage of protein in the concentrate protein was 69.5%, and that the content of essential amino acids lysine , threonine and isoleucine reached (7.8, 4.9,4.9) g /100 g protein, also the results explained, the applicability protein concentrate solubility varied depending on the different pH and reached its highest solubility of 22.1% at pH 11 and the lower solubility of 7.1% at pH 5and was its ability to retain water and fat higher than the viability of egg albumin protein, results also show that the protein concentrate of the wheat bran has ability to configure and install the foam less than the albumin eggs (200,330)ml after 60 min  amounting to the capacity and stability of foam, The results showed that fractionated parts of concentrate reached (31.7,9.4,17.9)%all of albumin and globulin , gluteline respectively.

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Published

09/01/2015

How to Cite

صلبوخ م. ع. ا., موسى م. ع., & عبود ص. ج. (2015). Preparation Wheat bran protein concentrate, studying its functional properties. Journal of Kerbala for Agricultural Sciences, 2(3), 39–51. https://doi.org/10.59658/jkas.v2i3.502

Issue

Vol. 2 No. 3 (2015): Vol. (2) No. (3) (2015)

Section

Previous publications

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