Keywords

Defatted Wheat Germ, Albumin, Globulin, Protein Isolate, Flavonoids

Abstract

Many plants contain phenolic substances, which are easily combined with proteins. Therefore, phenolic substances are a major influence on the color and flavor of various plant protein products, and they also affect the functional properties and nutritional properties of food proteins. Flavonoids are the most important phenolic compounds in wheat germ. In this paper, defatted wheat germ was used as raw material to prepare defatted wheat germ soluble protein fractions through two different methods. The content of flavonoids in each protein fraction was determined, and an attempt was made to remove flavonoids through alcohol washing. The experimental results showed that three defatted wheat germ soluble protein components were prepared: albumin, globulin and protein isolate, and the protein content of the three protein components exceeded 80%. Wheat germ albumin has the highest flavonoid content, followed by protein isolate, and the lowest globulin content. Flavonoids may be primarily bound to wheat germ albumin. Use 50% cold ethanol to wash the wheat germ soluble protein. More than 90% of the flavonoids can be removed by washing three times.

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Original research done by Zhu Keke, Zhou Huiming, Qian Haifeng, Li Tianzhen

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