Solubilized wheat protein isolate: Functional properties and potential food applications

Solubility, foaming capacity/stability, water holding and fat absorption ca pacities, and emulsifying capacity/stability of a solubilized wheat protein isolate (SWPI) were compared with those of commercial protein, that is, so dium caseinate (NaCAS), dried egg white (DEW), nonfat dry milk (NFDM), and soy protein isolate (SPI). SWPI was highly soluble at pH 6.5-8.5. Foaming c apacity of SWPI was superior to those of SPI, NFDM, and DEW, and its foamin g stability was similar to those of the commercial proteins. Foaming proper ties of SWPI were greatly improved in the presence of 0.5% (w/v) CaCl2. Wat er holding capacity of SWPI was greater,than that of NaCAS, NFDM, and DEW, whereas its fat absorption capacity was comparable to that of SPI, NaCAS, a nd DEW. SWPI exhibited emulsifying properties similar to those of SPI. SWPI was incorporated at 5, 10, 15, or 20% into ice cream, chocolate chip cooki es, banana nut muffins, and hamburger patties. Products containing <5% SWPI were acceptable to consumers.