**2.1. Materials**

from which spare proteins in the dry wheat gluten (DWG) form were extracted industrially, intended as a protein ingredient to improve the baking properties of flour and meat substitution in sausage products. In time of processing of wheat grains on DWG forms bran, which is additionally a source of valuable food protein. Therefore, this chapter is devoted to the results of a study of the physicochemical properties of DWG proteins and protein concentrates from wheat bran for the purpose of applying the information obtained for practical purposes to improve and regulate the functional properties of protein ingredients in the development of

Functional properties of protein products are understood as physicochemical indicators that determine the behavior of proteins in the production of food products, providing the necessary structure, and consumer properties [1]. The indicators characterize the parameters of products, some of which are substituted or supplemented with protein in the technological processes of food production. The functional properties of protein products are evaluated both in numerical values and in profiles of dependencies on various technological factors (temperature, pH, processing time, etc.) [2–5]. This approach to the evaluation of properties is reflected in the term "techno-functional," which includes the features of the reactivity of proteins in the technological processes of production and storage of food systems. Functional properties for concrete food systems are usually evaluated on model recipes, and then compared with the properties of traditional or known protein products. The presence of hydrophilic and hydrophobic groups in one chain ensures the interaction of proteins with water, lipids, carbohydrates, other compounds and leads to the formation of stable emulsions, foams, gels, and so on. In solutions proteins can perform a dispersing and suspending roles, it's able to cling to solid particles and by that forming cementing structures. The presence of polar and nonpolar, charged and uncharged groups in one polymer chain allows proteins to interact with different types of compounds and, thereby, influence the quality of

The most important functional properties of protein products are hydration, fat-binding capacity, foam ability, stability of emulsions, foam stability (FS), gel-forming ability, adhesion, rheological properties (viscosity, elasticity), ability to spin and texturing [1, 6, 7]. The values of the functional properties of protein products always determine the directions of their use in the production of food products as technological or nutritional ingredients, but not always these properties satisfy the requirements of the consumer; therefore, in the chemistry of dietary protein, there is a direction devoted to regulating the quality indices of vegetable

It is known that the functional properties of protein products depend on the chemical nature of the raw materials (wheat, rye, soybean, etc.), methods of isolation, processing, and technological regimes of food production (pH, temperature, recipe, etc.) [13–14]. When analyzing the nature of vegetable proteins, food recipes' designers limit themselves, as a rule, to a statement of facts showing how a particular kind of raw material affects the functional properties but does not study the molecular basis that conditions these properties. In the practice of using protein products, at best, technological factors affecting their functional properties (temperature, pH, electrolytes, etc.) are taken into account, whereas the characteristics of the chemical,

protein products by various modification processes [8–12].

food formulas.

206 Global Wheat Production

food products.

As protein products, two samples of dry wheat gluten were used from LLC "BM" (Kazakhstan) and "Royal Ingredients Group BV" (the Netherlands), as well as concentrates from wheat bran and their fractions obtained according to the technology developed by us [27]. To study the amino acid composition of proteins, three samples of wheat gluten were used, which were manually washed from the flour of a typical "strong" sort of grain Saratov 29 (spring), typically "weak"—Akmolinka 1 (spring) and typically medium Gorkovskaya 52 (winter). The crude gluten was dried on a lyophilic plant, it was regenerated by washing in tap water for 15 min and the deformation index on the IDG-1 instrument was determined. Regenerated gluten in the first grade of grain was characterized as slightly elongated, "strong," with an indicator of the device of 58 units, in the second—tensile, "normal" with an indicator of 70 equipment units, the third—as very extensible and "weak" with an indicator of 100 equipment units.

**2.4. Determination of the fractional composition of proteins**

of a 0.5 mol/dm3

was drained, 20 cm3

The centrifugate was drained, 10 cm3

and globulins. To extract the gliadin proteins, 20 cm3

of 0.1 mol/dm3

and insoluble protein from the total amount of protein in the sample.

**2.5. Determination of the functional properties of protein products**

bran was analyzed by the Ellman method in Bogdanov's modification [31].

**2.7. Determination of the constant of the final stage of protein aggregation**

and soybean were determined by the methods described in [30].

of 0.2 mol/dm3

**2.6. The content of thiol exchange groups**

accuracy of ±0.001g was suspended in 10 cm3

diluted with 0.05 mol/dm3

protein solution, 1.3 cm3

1 g of the protein product, weighed to within 0.001 g, was placed in a centrifuge tube, 10 cm3

thoroughly mixed, and centrifuged again. The combined centrifuges were taken as albumins

tates, shaken at 180–200 rpm for 1 h and left overnight at room temperature. The next day the sample was shaken for 30 min and centrifuged at 8000 g for 15 min. The centrifugate (gliadin)

for 1 h. The suspension was centrifuged under the same conditions. The extraction procedure was repeated one more time. The combined solutions of proteins soluble in acetic acid were considered to be soluble glutenin. To isolate insoluble glutenin to the precipitates, 20 cm3 of AUC included 0.1 N acidic acid, 6M urea, and cetyl three methyl ammonium bromide solvent (pH 4.1) were added [24]; the tubes were shaken for 1 h and centrifuged. The extraction operation was repeated once more, after which the centrifuges were combined and the protein content of Kjeldahl was determined therein. The protein precipitate was designated as an insoluble protein. The amount of each fraction was expressed as the percentage of soluble

Functional properties of DWG samples, protein products from wheat bran, amaranth, rye,

The content of disulfide bonds and sulfhydryl groups in protein preparations from wheat

To determine the aggregating properties of proteins, a sample of the product 1.0 g with an

1 h on a mechanical shaker. The solution was then centrifuged for 15 min at 3000 g, the centrifugate was filtered and the Lowry protein was determined in the filtrate. The solution was

was added to the spectrophotometer cuvette. Then, after 10 min at a wavelength of 350 nm, the optical density (turbidity) of the solution was measured. The constant of the final stage of aggregation (τ10/C) was calculated as the ratio of turbidity (τ) to protein concentration (C) [32]. Analyses were carried out in 3–5 replicates, the results were represented as arithmetic means. To determine the confidence interval of the average arithmetic result, the Student's test was

of a 0.05 mole/ dm3

acetic acid to a concentration of 0.02% protein. To 1.3 cm3

phosphate buffer containing 2 mol/dm<sup>3</sup>

NaCl solution was added, shaken for 1 h and centrifuged for 15 min at 8000 g.

Interrelation of Functional Properties of Protein Products from Wheat with the Composition…

of cold distilled water was added to the precipitates,

acetic acid was added to the precipitates and again shaken

of 70% ethanol was added to the precipi-

http://dx.doi.org/10.5772/intechopen.75803

209

solution of CH3

COOH for

NaCl (pH 5.6)

of the

Protein concentrates from wheat bran were obtained from various systems of the technological process of JSC "Moscow Combine of Bread Products," the quality of grain and bran was in accordance with the requirements of standards. The bran was combined, sieved through a sieve of different diameters, and granulometric fractions with a particle size of more than 1000, 670, 195, and less than 195 μm were obtained.

To compare the results of the relationship between functional properties and physicochemical parameters for proteins from wheat and protein products from another type of raw material, soy concentrate, soy isolate Supro 760 from "Soloe" Supro (USA), soy isolate ArdexF ADM (USA), concentrates from amaranth and grain of rye, obtained by our methods [28, 29].
