Develop wheat protein-based beverage.The vegetarian market has experienced substantial growth during the past five years due to a movement towards healthy lifestyles. The trend has crossed over to the beverage market with the introduction of soya and functional beverages intended to enhance our health. This trend, along with consumers suffering from dairy allergies, has created an opportunity for developing non-dairy beverages. With this in mind, researchers at Kansas State University Kansas State University, main campus at Manhattan; coeducational; land-grant and state supported; chartered and opened 1863. There is an additional campus at Salina. Among the university's research facilities are the J. R. determined the feasibility of incorporating wheat gluten Noun 1. wheat gluten - gluten prepared from wheat gluten - a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough into a beverage system. They found that creating a wheat protein-based beverage is feasible, provided the beverage is close to the native pH. For an acidic beverage, further protein modifications or formula adjustments would be necessary. In experiments, the scientists compared three modified wheat protein powders to a whey protein whey protein, n soluble protein found in milk whey that has been clotted by rennin, examples of which include alpha-lactalbumin, lactoglobulin, and lactoferrin. concentrate (WPC WPC (in Britain) woman police constable WPC (Brit) n abbr (= woman police constable) → Polizistin f WPC n abbr (BRIT ) as dispersions that had protein concentrations of 2%. The solubility and water-holding capacity of the products were measured using standard procedures with slight modifications. A two-factor factorial factorial For any whole number, the product of all the counting numbers up to and including itself. It is indicated with an exclamation point: 4! (read “four factorial”) is 1 × 2 × 3 × 4 = 24. design was used as well. All protein dispersions demonstrated greater solubility at native pH as compared to pH 4 or pH 7. Dispersions showed slight losses in solubility at pH 7 as opposed to the native pH. As the three wheat protein dispersions neared their isoelectric point isoelectric point n. The pH at which the electrolyte concentration of an amphoteric substance such as protein is electrically zero because the concentration of its cation form equals the concentration of its anion form. at pH 4, greater losses--90% to 91%--of solubility occurred when compared to native pH. However, the WPC dispersion only showed a 12% solubility loss. When the scientists measured solubility after a centrifugation Centrifugation A mechanical method of separating immiscible liquids or solids from liquids by the application of centrifugal force. This force can be very great, and separations which proceed slowly by gravity can be speeded up enormously in centrifugal treatment (20,000 x g for 30 minutes), all protein dispersions showed decreased solubility--6% to 10%--as compared to the uncentrifuged dispersions. Results from the water-holding capacity assay revealed that two wheat proteins had significantly more (52%) water-holding capacity than did the other wheat protein or WPC. Further information. Karen Schmidt, Food Science Institute, Kansas State University, Department of Animal Sciences and Industry, Call Hall 224, Manhattan, KS 66506; phone: 785-532-1216; fax: 785-532-5681; email: kschmidt@k-state.ed. |
|
||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion