Effects of extrusion treatment on the physical and emulsifying properties of wheat germ protein

Chaofan Gao; Junqiang Jia; Su Zhang; Xinyu Song; Yi Yang; Qiongying Wu; Xiudie Cui

doi:10.1515/ijfe-2023-0124

Article

Effects of extrusion treatment on the physical and emulsifying properties of wheat germ protein

Chaofan Gao , Junqiang Jia , Su Zhang , Xinyu Song , Yi Yang , Qiongying Wu and Xiudie Cui

Published/Copyright: August 31, 2023

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From the journal International Journal of Food Engineering Volume 19 Issue 9

Abstract

This study investigated the impact of the extrusion of defatted wheat germ (DWG) on the physical properties of wheat germ protein (WGP) and its efficacy as a novel emulsifier in terms of emulsion stability. Compared with the untreated sample, the particle size of extruded WGP (E-WGP) was decreased by 56.22 %, while the absolute zeta-potential was increased by 40.07 %; the enthalpy increased from 0.013 J/g to 0.078 J/g, and the structure became more orderly. The amount of protein required to produce stable emulsions was much lower for E-WGP than for untreated WGP. Moreover, The E-WGP emulsions showed good storage stability after 7 day of storage at 4 °C, which had higher absolute zeta-potential (24.65 %), emulsifying activity (200.00 %), and turbidity (139.09 %) than the untreated sample. After the freeze-thaw cycle, the E-WGP emulsions had smaller particle sizes and higher turbidity, and their flocculation degree was lower than that of the untreated sample. These findings demonstrate E-WGP can be used as a new innovative emulsifier.

Keywords: extrusion; wheat germ protein; physical properties; emulsifying properties

Corresponding author: Junqiang Jia, College of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, Jiangsu, China, E-mail: jiajq@just.edu.cn

Funding source: Postgraduate Research & Practice Innovation Program of Jiangsu Province

Award Identifier / Grant number: SJCX22-1999

Acknowledgments

Special thanks are due to the Analytical and Testing Center, Jiangsu University of Science and Technology, for sample testing analysis.

Research ethics: Not applicable.
Author contributions: The authors have accepted responsibility for the entire content of this manuscript and approved its submission.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
Research funding: Postgraduate Research & Practice Innovation Program of Jiangsu Province (SJCX22-1999).
Data availability: Not applicable.

Abbreviations

DWG: defatted wheat germ
WGP: wheat germ protein
N-WGP: natural wheat germ protein
E-WGP: extruded wheat germ protein
EA: emulsifying activity
ES: emulsifying stability
AP: adsorbed protein

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Received: 2023-05-09

Accepted: 2023-08-14

Published Online: 2023-08-31

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Articles in the same Issue

https://doi.org/10.1515/ijfe-2023-0124

Keywords for this article

extrusion; wheat germ protein; physical properties; emulsifying properties