IMPROVED ISOLATION, MODIFICATION, AND FUNCTIONALITY OF GRAIN PROTEINS FOR NEW PRODUCT DEVELOPMENT
Project Number: 3620-41440-020-00
Start Date: Jun 16, 2009
End Date: Apr 25, 2011
Improve the functional properties of wheat, oat, and barley seed proteins by
investigating isolation techniques, protein modification, and protein blends.
Specific objectives include: (1) Develop cereal protein materials having specific
and desirable characteristics, and determine the origin of the alterations occurring during the currently employed grain protein isolation methods. Initiate new protein materials with maximum functional properties. Determine the effect of commercially existing isolation methods on the functional properties of wheat, barley, and oat proteins; (2) Establish new and fundamental information on the physical, rheological, and mechanical properties of seed proteins that is of vital importance in developing new uses and new markets for seed proteins; and (3) Develop protein-based polymer blends from renewable resources to expand their utilization. The newly developed products will serve as alternatives to petroleum-based polymers.
Functional properties of isolated seed proteins will be evaluated and enhanced by
chemical and enzymatic modification. Proteins will be characterized by field-flow
fractionation, high performance liquid chromatography, capillary electrophoresis,
thermal analysis, and ultracentrifugation. Rheological characterization of native
and processed proteins will be made using a stress-controlled rheometer, a Diffusing Wave Spectrometer, and a newly developed Multiple Particle Tracking System. Blends of proteins with other polymers will be formulated for specific applications and their phase behavior, aggregation, and mechanical properties characterized.