INVESTIGATION OF SOME FUNCTIONAL AND NUTRITIVE PROPERTIES OF CEREAL GERM PROTEINS

Abstract

Proteins, protein concentrates and isolates were prepared frolll wheat, rye, barley, rice and maize germs. after defatting with hexane or supercritical carbon dioxide, by alkaline extraction (NaOH, pH=10) and acid precipitation (0.1 mol/l HCI). The chemical composition, amino acid composition and functional properties (emulsifying properties, foam activity and stability, water , and oil absorption, solubility) were determined. The digestibility and biological value of protein preparations were also calculated. Protein isolates had a high protein content (75.8 - 94.3%). The oil content was low, except in maize germ protein isolates, obtained after defatting with supercritical carbon dioxide. High digestibility (83 - 90%) and moderate biological value (63 - 7,5 FAO/WHO index) was characteristic of all isolates. Methionine and cysteine were the limiting amino acids. Ivlaize germ protein isolates showed the best functional properties, being comparable with those of soy protein isolates. Other germ protein isolates also had acceptable properties. No significant. differences were observed bet ween the functional properties of isolates prepared after defatting with hexane or supercritical carbon dioxide, except the foaming properties. The latter were adversely affected by supercritical fluid extraction.