*3.1.1. Effect of amino acid composition on the functional properties of protein products*

The interrelation of functional properties with the amino acid composition of proteins was studied on three gluten samples of different quality (strong, good, and weak), three of its fractions (gliadin, soluble, insoluble glutenin), and three protein concentrates from unconventional grains: amaranth, wheat bran, and rye. The results of determining the amino acid composition of gluten and its fractions are given in **Table 4**, and for other protein products in **Table 5**. Based on the data obtained, the sums of polar (lysine, arginine, aspartic, glutamic acid) and nonpolar amino acids (glycine, phenylalanine, alanine, leucine, methionine, isoleucine, valine, and proline), on the ratio of which the surface properties of proteins will depend, hence their functional properties: solubility, foaming, the ability to bind and emulsify fat, and so on (**Tables 4** and **5**). Coefficients of pair correlation, reflecting the interrelation between the amino acid composition and functional properties, are shown in **Table 6**. It is shown that for gluten of different quality (weak, good, and strong), a high positive correlation between the sum of polar amino acids and FBA is detected, high negative with solubility. A high, directly proportional relationship was found for FEA and the sum of nonpolar amino acids (r = 0.86).

For the gliadin fraction, the regularities in the relationship between the sum of polar amino acids and FBA and solubility are similar to those of the whole gluten complex, and additional regularities were revealed for the sum of nonpolar amino acids: the more they were contained in the gliadin, the higher the FC, FS, and FEA gluten (r = 0.70 ± 0, 99). For the sum of nonpolar amino acids in the soluble fraction of glutenin, a high negative correlation with FBA was found, a high positive with solubility and FA. The more the amount of polar amino acids in

the fraction was, the lower the values of the FBA, FEA, and FA but higher solubility.

**Protein products Humidity, % Mass fraction, % on dry substance**

DWG (Kazakhstan) 4.0 ± 004 75.0 ± 0.9 1.0 ±

DWG (The Netherlands) 5.0 ± 0.10 74.0 ± 0.7 1.0 ±

Concentrate from wheat bran 5.3 ± 0,05 77.9 ± 2,1 1.3 ±

Concentrates from wheat bran fractions, N of sieve, d, mcm:

Protein products from other types of raw materials:

Soy flour (Belgium) 9.0 ± 0.15 43.0 ± 0.5 14.0 ±

Soy Isolate Supro 760 4.0 ± 0.20 92.0 ± 1.5 0.5 ±

Soy isolate Ardex F 4.0 ± 0.40 91.0 ± 1.1 0.5 ±

Amaranth concentrate 8.0 ± 0.20 71.6 ± 1.4 1.0 ±

Concentrate from rye grains 6.2 ± 0.13 75.5 ± 2.0 1.3 ±

**Table 1.** Chemical composition of protein products from plant material.

Concentrates from wheat:

1,0

067

38

38

> 1000 (descent)

670 (descent)

195 (descent)

<195 (pass)

**Protein Fat Carbohydrates Insoluble** 

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

0.04

0.08

0.06

0.04

0.06

0.07

0.02

0.7

0.02

0.01

0.08

0.04

Soy concentrate (Russia) 4.0 ± 0.13 61.0 ± 1.2 5.0 ± 1.0 26.0 ± 0.25 4.0 ± 0.09 4.0 ± 0.09

4.1 ± 0.02 72.6 ± 0.21 4.0 ±

4.7 ± 0.31 69.4 ± 0.32 3.8 ±

5.1 ± 0.22 72.5 ± 0.51 2.2 ±

5.6 ± 0.30 75.7 ± 0.14 1.4 ±

**fibers**

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

22.0 ± 0.6 1.0 ± 0.06 1.0 ± 0.12

23.0 ± 1.0 1.0 ± 0.08 1.0 ± 0.17

14.7 ± 1.0 2.8 ± 0.08 3.3 ± 0.05

12.8 ± 0.15 4.5 ± 0.03 6.1 ± 0.02

17.4 ± 0.04 3.8 ± 0.01 5.6 ± 0.03

17.3 ± 0.12 3.2 ± 0.06 4.8 ± 0.02

19.0 ± 0.08 2.1 ± 0.02 1.8 ± 0.05

34.0 ± 0.50 5.0 ± 1.00 4.0 ± 1.00

1.5 ± 0.80 3.0 ± 0.08 3.0 ± 0.05

2.0 ± 0.40 3,0 ± 0,05 3.5 ± 0.08

20.0 ± 1.1 3.0 ± 0.20 4.4 ± 0.10

17.8 ± 0.09 2.6 ± 0.05 2.8 ± 0.08

**Ash**

211


**Table 1.** Chemical composition of protein products from plant material.

used at the significance level *p* = 0.05. The statistical processing of the results was carried out

To study the relationship between the chemical composition and the functional properties of protein products from wheat, the mass fraction of the main components was determined. It was established that all the products, depending on their belonging to one or another group, contained different amounts of protein, carbohydrates, fat, ash, and fiber

The high correlation between the mass fraction of components and the functional properties of protein products from wheat (**Table 2**) was not found, which is confirmed by the calculation of the correlation coefficients (*r*) for variant pairs for different pairs of indices (**Table 3**). Correlation dependence at the mean level is established only for the mass fraction of protein with FEA, water-binding capacity (WBC), and FC protein products (*r* = 0.51 − 0.60). Correlation coefficients for the mass fraction of the remaining parameters of the chemical composition with fat-binding ability (FBA), foam stability (FS), and protein solubility (PS) are

The correlation relationship between the chemical composition of other vegetable protein products (**Table 1**) and their functional properties (**Table 2**) was established at a high level (r = 0.75 − 0.79) for the mass fraction of protein with FEA and FC and a relatively low for other

The interrelation of functional properties with the amino acid composition of proteins was studied on three gluten samples of different quality (strong, good, and weak), three of its fractions (gliadin, soluble, insoluble glutenin), and three protein concentrates from unconventional grains: amaranth, wheat bran, and rye. The results of determining the amino acid composition of gluten and its fractions are given in **Table 4**, and for other protein products in **Table 5**. Based on the data obtained, the sums of polar (lysine, arginine, aspartic, glutamic acid) and nonpolar amino acids (glycine, phenylalanine, alanine, leucine, methionine, isoleucine, valine, and proline), on the ratio of which the surface properties of proteins will depend, hence their functional properties: solubility, foaming, the ability to bind and emulsify fat, and so on (**Tables 4** and **5**). Coefficients of pair correlation, reflecting the interrelation between the amino acid composition and functional properties, are shown in **Table 6**. It is shown that for gluten of different quality (weak, good, and strong), a high positive correlation between the sum of polar amino acids and FBA is detected, high negative with solubility. A high, directly proportional relationship was found for FEA and the sum of nonpolar amino acids (r = 0.86).

*3.1.1. Effect of amino acid composition on the functional properties of protein products*

**3.1. Dependence of the functional properties of protein products on the chemical** 

with the programs Statistica 6.0 and Mathematica 5.2.

**3. Results and discussion**

**composition**

210 Global Wheat Production

(**Table 1**).

relatively low.

indicators (r = <0.5).

For the gliadin fraction, the regularities in the relationship between the sum of polar amino acids and FBA and solubility are similar to those of the whole gluten complex, and additional regularities were revealed for the sum of nonpolar amino acids: the more they were contained in the gliadin, the higher the FC, FS, and FEA gluten (r = 0.70 ± 0, 99). For the sum of nonpolar amino acids in the soluble fraction of glutenin, a high negative correlation with FBA was found, a high positive with solubility and FA. The more the amount of polar amino acids in the fraction was, the lower the values of the FBA, FEA, and FA but higher solubility.


The results of the dependence of the functional properties of the whole complex of dry wheat gluten on the characteristics of the amino acid composition of its proteins were confirmed by data obtained for protein concentrates from amaranth, rye, and wheat bran. It is also shown that the values of Foaming Capacity and Foam Stability are directly proportional to the content of the polar (r = 0.93) and nonpolar (r = 0.68 and 0.85) amino acids, and the values of FEA

**Table 3.** Correlation coefficients (*r*) between functional properties and chemical composition of protein products.

**Protein Carbohydrates Fat Insoluble fibers**

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

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

213

The effect of the fractional composition of proteins on the functional properties of protein products was studied using protein products from wheat bran and their granulometric fractions as an example. Protein products obtained from bran fractions with different particle sizes differed both in their functional properties (**Table 7**) and in the fractional composition of their proteins (**Figure 1**). The highest amount of albumins and globulins (44%) had protein products obtained from the bran fraction with a particle size of 195–670 μm, the lowest (32%)

The highest amount of gluten proteins (gliadin, glutenin) was observed for products isolated from the fraction with a size of <195 μm, the smallest for products from the cut fraction with a particle size> 1000 μm. A large amount of insoluble glutenin (37%) differed products from a large bran fraction (> 1000 μm), a smaller (12%) from a granulometric fraction with a particle size <195 μm. Mathematical processing of the data showed that protein solubility was directly proportional to the sum of albumins and globulins (r = 0.90), FBA—from the amount of both gluten fractions and their sums (r = 0.78–0.90) and the FEA–of the amount of high molecular weight (MM) glutenin and insoluble proteins (r = 0.73–0.78) (**Figure 1**). A high inverse relationship was found for the solubility of wheat bran concentrate proteins on the amount of gliadin and the average negative correlation (r = −0.51–0.69) for WBA on the amount of gliadin

are inversely proportional to the sum of nonpolar amino acids (r = −0.79).

**Functional properties Fraction of total mass, % by dry matter**

PS, % 0.44 0.15 0.30 −0.11 WBC, g/g 0.55 0.22 0.13 0.27 FBA, g/g −0.22 0.41 0.14 0.42 FEA, % 0.60 0.20 0.36 0.32 FC, % 0.51 0.25 0.40 0.18 FS, % 0.23 0.37 0.24 0.28

protein products from the fraction with a particle size <195 μm.

*products*

and sum insoluble proteins.

*3.1.2. Effect of the fractional composition of proteins on the functional properties of protein* 

*\**PS—protein solubility; WBC—water-binding capacity; FBA—fat-binding ability; FEA—fat-emulsifying ability; SE stability of the emulsion; FC—foaming capacity; FS—foam stability.

**Table 2.** Functional properties of protein products.

It was found that the functional properties of gluten are also interrelated with the characteristics of the amino acid composition of insoluble glutenin: the more nonpolar amino acids were FEA. The number of polar amino acids is also directly proportional to the FC values but is inversely proportional to WBC and FBA.


**Table 3.** Correlation coefficients (*r*) between functional properties and chemical composition of protein products.

The results of the dependence of the functional properties of the whole complex of dry wheat gluten on the characteristics of the amino acid composition of its proteins were confirmed by data obtained for protein concentrates from amaranth, rye, and wheat bran. It is also shown that the values of Foaming Capacity and Foam Stability are directly proportional to the content of the polar (r = 0.93) and nonpolar (r = 0.68 and 0.85) amino acids, and the values of FEA are inversely proportional to the sum of nonpolar amino acids (r = −0.79).
