Improving the extraction efficiency and functional properties of wheat germ protein by ultrasound-assisted

This study optimised the conditions for ultrasound-assisted extraction (UAE) of defatted wheat germ protein (WGP) and evaluated its effect on functional properties. Single-factor orthogonal experiment designs were combined to optimise UAE condition. The WGP reached highest level, at 88.66%, with a solid : liquid ratio 1 : 25 g·mL–1, pH value 9.0, ultrasonic time 10 min, power 400 W. Under these conditions, albumin, globulin, prolamin, glutenin accounted 32.26, 28.52, 5.42, 22.40% total protein, respectively. In addition, this compared properties extracted by results based commercially available soy (SP) isolate (SPI). UAE had better oil absorption, foaming, emulsifying Therefore, is promising technique food because it can change efficiencies extract.